Vermont Cheese Council e-Newsletter Volume 5, Issue 3 June, 2012

In this issue:

Cheese Events

New Cheese

Cheese News

Cheesemaking Classes

Recipe & Pairing

Join the Vermont Cheese Council

...more info

Vermont Cheese Trail Map
The Vermont Cheese Trail Map is available for download, or if you would like some printed copies, please send a request to

Thank you retailers and other associate members for your support of the Vermont Cheese Council!

Billings Farm & Museum

Bob-White Systems

Black River Produce

Brattleboro Food Coop

Castleton Crackers

Castleton Village Store

Cheese Traders &
Wine Sellers

The Concord Cheese Shop

Dakin Farm

Dairy Connection

Diamond Information Solutions

Fairfield Cheese

Hanover Coop

Harvest Market

Healthy Living Market & Cafe

Hunger Mountain Coop

Jim Wallace Consulting

Joppa Fine Foods

Lebanon Coop

Middlebury Natural Foods Co-op

Milky Way Farms

Mountain Cheese and Wine

Newport Specialty Foods

Peter Dixon Dairy Foods Consulting & Westminster Artisan Cheesemaking

Provisions International

Ren Hen Cafe and Bakery

Rock Art Brewery

Stratton Mountain Provisions

Sugarbush Farm

Sweet Clover Market

The Cheese House

The Cheese Shop/ Wasiks

Wine and Cheese Depot

Upper Valley Food Coop

The Vermont Country Store

Vermont Roots

Vermont Institute for Artisan Cheese

Woodstock Farmer's Market


Become a fan of the Vermont Cheese Council on Facebook!

Visit our Facebook page.

Post a comment or a photo about your favorite Vermont cheese.

Follow the Vermont Cheese Council on twitter

Cheese makes a wonderful gift. Many of our members sell their cheese  through their web site. Visit our cheesemakers online.

Blue Ledge Farm

Blythedale Farm

Bonnieview Farm

Boston Post Dairy

Cabot Creamery

Champlain Valley Creamery

Cobb Hill Cheese

Consider Bardwell Farm

Crawford Family Farm

Crowley Cheese

Does' Leap

Fat Toad Farm

Franklin Foods

Grafton Village Cheese

Hildene Farm Signature Cheese

Green Mountain Blue Cheese

Jasper Hill Farm

Jericho Hill Farm

Lakes End Cheeses

Lazy Lady Farm

Maplebrook Farm

Mt. Mansfield Creamery

Neighborly Farms

Orb Weaver Farm

Peaked Mountain Farm

Plymouth Artisan Cheese

Sage Farm

Scholten Family Farm

Shelburne Farms

Spring Brook Farm

Southwind Farm

Taylor Farm

Thistle Hill Farm

Turkey Hill Farm

Twig Farm

Vermont Butter & Cheese Creamery

Vermont Farmstead Cheese

Vermont Shepherd

von Trapp Farmstead

Willow Hill Farm

Willow Moon Farm

West River Creamery

Woodcock Farm

Cheese Events

Tickets are going fast ~ Do you have yours?

Festival Spotlight:

How Cheese Works
Zoe Brickley & Taylor Cocalis

Delicious Magnified:

This culture slide from Jasper Hill's Winnimere is just one of the examples Taylor and Zoe will employ to explain the basic science of cheesemaking to you -- the serious cheese enthusiast. Join them as they explore the way cheese works by tracking the complex process from the cheesemonger all the way back to the pasture.

Get your tickets for How Cheese Works, and for complete details visit

New Cheese

New from von Trapp Farmstead:

Mt. Alice, a bloomy rind Camembert-style cheese, an elegant milky delight made from their organic pasteurized cows milk and aged for 3-5weeks.

Savage, an Alpine style cheese is a hard-cooked and pressed cheese made from their organic unpasteurized cows milk and aged 8-12 months.  


Mt Mansfield Creamery debuted their Sunrise at the Black River Produce show. This Romano-style cheese is aged six months, and the rinds are rubbed with cocoa and olive and aged on pine boards.

Cheese News

VT Cheese in the News

Vermont Shepherd has a new website ~ stop by and see what the shepherds are up to at Patch Farm.

Vermont Food Safety Stakeholder Summit

Food safety is an issue of growing importance everyone producing and consuming food, so several VT Cheese Council members took time to take part in the VT Food Safety Stakeholders Summit, held by the VT Department of Health; the VT Agency of Agriculture, Food and Markets; and UVM Extension. Read the Complete Summit Report and Agenda for this important step toward improving food safety from farm to plate in Vermont.

Kathy Biss, author of Practical Cheesemaking and owner of West Higland Dairy in Scotland, came to VT to teach a 2 day workshop on Blue Cheese at Woodcock Farm, 10 cheesemakers from 6 creameries made 6 batches of cheese from cow and sheep milk, learned from one another and tried to take in the wealth of information Kathy has amassed in over 30 years spent teaching and making cheese in the United Kingdom.

Congratulations! Kimberly Ingraham of Willow Moon Farm won one of the ACS's 2012 Cheesemaker Scholarships... See you in Raleigh!

The folks at Healthy Living Market visited Orb Weaver Farm a while back. To read all about it and see some super photos of cheesemaking in giddy action, click here and scroll down to the post for 3/26/2012.

Fairfield Cheese Co. celebrates their 3rd Anniversery this month! Stop in and congratulate them on three years of artisanal and farmstead cheese, charcuterie and fine foods, and their popular educational cheese series.

At Willow Hill Farm, Ruby was born to Rosie who calved on pasture. She's of Dutch Belt genetics but looks like a Normande!

Cheese Trail Map

Plan your summer cheese tour! Download the pdf map today, or use our Google Map Plan your day, a weekend, or vacation! Find out who is open daily, who offers tours, and how to make an appointment for those smaller operations and those off the beaten path.

Crowley Cheese

Making and marketing raw milk cheese that's crafted entirely by hand in small batches is a fairly challenging proposition most days.  Add a production facility that is almost 150 years old, and the challenges become exponentially greater.  A couple of weeks ago, the folks at Crowley Cheese had to figure out how to move a delivery of four pallets of cardboard boxes up two stories of narrow, antique stairs.  The solution?  Use the 130-year-old pulley system, of course!

Read the May/June 2012 issue of USDA's Rural Cooperatives magazine.  To request a hard copy or for more information contact


Cheesemaking Classes

Artisan Cheesemaking Workshops in Westminster, Vermont. 

Two and three-day workshops in making and aging cheese, taught by Peter Dixon. 


Affinage: Techniques, Microbes and Facilities
June 11-13
Hands-On Cheesemaking for Beginners  
June 23-24
Developing a HACCP-Based Risk Reduction Program for Small-Scale Cheesemakers  
July 10-11
Advanced Cheesemaking : Soft-ripened and Blue Cheeses
September 15-17

Click here for more information & a complete list of workshops.

The Vermont Institute For Artisan Cheese Classes

June 18-21
Essential Principles and Practices of Cheesemaking
June 22
Quality and Chemistry of Milk
June 25-26
Cheese Chemistry Short Course
June 27
Food Safety and Artisan Cheesemaking: Essential Hygiene Practices and Programs
June 28
Basic Sensory Evaluation

Click here for more information and a complete list of classes.



By Courtney Contos,
Culinary Consultant @

Quinoa Tabouli with Vermont Feta 
Serves 4

1 cup Quinoa
3/4 cup finely chopped Italian flat leaf parsley
2 green onions, thinly sliced
1 medium tomato, diced
2 tablespoons fresh mint, roughly chopped
2 cloves garlic, minced
4 tablespoons lemon juice, freshly squeezed
3-4 tablespoons extra virgin olive oil
2 teaspoons honey
1/2 teaspoon sea salt
Crushed red chili flakes to taste 
Garnish with crumbled or diced Vermont Feta cheese 

In a small pot add 2 cups of water and bring to a boil. Add quinoa and a pinch of sea salt, lower to a simmer and cook 15 minutes or until done. Turn off, uncover, and let cool. Combine quinoa, parsley, onions, tomato, and mint. In a mixing bowl whisk garlic, lemon juice, olive oil and honey. Pour over quinoa and toss until thoroughly combined. Season with salt and chili flakes. Salad gets ever better as it sits for 2 hours before serving. Generously garnish with Vermont Feta cheese. 


Crowley Cheese and Rock Art Beer

A favorite pairing at both the Creamery and the Brewery!

Crowley Chive
Rock Art Brewery’s 6% IPA in the 12 oz. bottles

Become a Friend or Associate Member of the
Vermont Cheese Council

As a Friend of the Vermont Cheese Council, we welcome your donations to assist us with our endeavors to improve the production and advancement of Vermont cheese. Your generous support helps us to continue to grow and expand our technical support for members, while providing you with delicious Vermont cheese. Learn more about the benefits of becoming a friend of the Council or sign up now!

As an Associate Member of the Vermont Cheese Council, we welcome all industry related businesses and individuals who see the value in having a strong cheese industry in Vermont. Learn more about the benefits of an Associate Membership on our web site.

For more information, you may contact our main office at: (866) 261-8595 or visit

This newsletter can also be viewed on our website.