Vermont Cheese Council e-Newsletter Volume 3, Issue 9 November, 2010
In this issue:

Join the Vermont Cheese Council

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Vermont Cheese Trail Map
Vermont Cheese Trail Map ThumbnailVisit the Vermont Cheese Trail Map to plan your next excursion in Vermont. If you would like  printed copies, please send your request to

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

Billings Farm & Museum

Black River Produce

Brattleboro Food Coop

Castleton Crackers

Castleton Village Store

Cellars Group

Cheese House

Cheese Traders &
Wine Sellers

City Feed and Supply

City Market

Daily Planet

Dairy Connection

Dakin Farm 

Diamond Information Solutions

Equinox Resort and Spa

Fairfield Cheese Co.

Hanover Coop

Harvest Market

Healthy Living Market

Hunger Mountain Coop

Jim Wallace Consulting

Joppa Fine Foods

Lebanon Coop

Middlebury Natural Foods Co-op

Mountain Cheese and Wine

Mountain Greens Market

Newport Specialty Foods

Norma's Restaurant at Topnotch Resort

Peter Dixon Dairy Consulting

Provisions International

Ren Hen Cafe and Bakery

Rock Art Brewery

South Royalton Market

Stratton Mountain Provisions

Sugarbush Farm

Sweet Clover

Upper Valley Food Coop

Vermont Cheesemongers

Vermont Institute for Artisan Cheese

W.A. Tompkins Co

Wasiks Cheese Shop

Wine and Cheese Depot

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

Visit our cheese makers online.

Blue Ledge Farm

Blythedale Farm

Bonnieview Farm

Cabot Creamery

Champlain Valley Creamery

Cobb Hill Cheese

Consider Bardwell Farm

Crawford Family Farm

Crowley Cheese

Dancing Cow Farm

Does' Leap

Fat Toad Farm

Franklin Foods

Grafton Village Cheese

Hildene Farm Signature Cheese

Green Mountain Blue Cheese

Hope Farm

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

Ploughgate Creamery

Plymouth Artisan Cheese

Sage Farm

Scholten Family Farm

Shelburne Farms

Spring Brook Farm

Taylor Farm

Thistle Hill Farm

Twig Farm

Vermont Butter & Cheese Creamery

Vermont Farmstead Cheese Co.

Vermont Shepherd

von Trapp Farmstead

Willow Hill Farm

West River Creamery

Woodcock Farm

For the Holidays!

Gift Boxes from the Cellars

The Cellars at Jasper Hillis excited to announce the launch of their direct mail order program! Beginning this week, the Cellars will be offering two gift box options for the holiday season and beyond. For more information on how to give the gift of cheese,or to stay up to date on the happenings at the Cellars? Click here to sign up for the Cellars at Jasper Hill's new newsletter!


Fat Toad Farm Sampler Gift Box
This beautiful  locally made wooden box with all four flavors of Fat Toad Farm caramel makes a wonderful gift!
Caramel is Cute!
We designed this 2 oz jar of caramel with gift giving in mind. Great for office giving, secret santas, stocking stuffers and thank you gifts for clients. Mix and match as many flavors as you want.   
Also, available for gift giving are our 8 oz jars, and our 2 and 4 jar gift boxes.


Castleton Crackers
Holiday Pantry Sets

Castleton Crackers has joined with Brooklyn Slate Company , Ted & Honey, and Shelburne Farms to offer three unique pantry sets -- just in time for the holidays.  

Each set includes a slate cheeseboard from Brooklyn Slate’s Vermont quarry, A block of Shelburne Farms’ Farmhouse Cheddar Cheese, a jam or chutney from Brooklyn’s Ted & Honey, and of course Castleton Crackers! Click here to place your order.

Cheese Awards

 12 Vermont cheesemakers took home 28 ribbons from this year's Eastern States Exposition Cheese Competition.   25 producers submitted over 89 cheeses for evaluation.  Vermont cheesemakers received 28 of the 56 medals awarded, including "Best of Show" which went to Cobb Hill Cheese's Ascutney Mountain!
"Best of Show"

Gold Medal for Swiss Style!

Ascutney Mountain Cheese, an Alpine Swiss by Cobb Hill Cheese of Hartland, Vermont, was judged Best in Show at The Big E Gold Medal Cheese Competition held at Eastern States Exposition in West Springfield, Mass.

Gold Medals

~ Cabot Clothbound ~

Swiss Style
 ~ Ascutney Mountain ~

Washed Rind
~ Tarentaise ~

~ Feta ~
Maplebrook Farm

Mold Ripened
~ Coupole ~ 
Silver Medals

Cabot Creamery Cooperative ~ Cabot Extra Sharp Cheddar 
The Cellars at Jasper Hill with Landaff Creamery ~ Landaff
 Neighborly Farms of Vermont ~ Jalapeno Jack

Bronze Medals

Maplebrook Farm ~ Ricotta and Handmade Mozzarella
Vermont Butter & Cheese Creamery ~ Bonne Bouche, Fresh Goat Cheese , Creamy Goat Cheese, and Creamy Goat Cheese w/ Olives & Herbs
 Dancing Cow Farm ~ Lindy Hop 
Neighborly Farms of Vermont ~ Colby, Monterey Jack, and Chipotle Cheddar    
Grafton Village Cheese Company ~ Cave Aged Cheddar, Double Bag Mustard Cheddar, Horseradish Cheddar, and Maple Smoke Cheddar.
Boston Post Dairy ~ Onion/Dill Chevre

Congratulations to you all!

Cheese News

Look for the new 4oz roll of Vermont Butter & Cheese Creamery Sea Salt Butter.

A Note from Hildene:
Just as the seasons transition one to the other, so it is with life at the Rowland Agricultural Center at Hildene Farm.  Goat milking is winding down as our cheesemakers are ramping up production of cow’s milk Havarti.  All the while anticipation mounts as staff and customers await the arrival of the first batches of aged goat Gouda and Feta.  A busy summer and fall saw thousands of visitors from far and wide observing cheesemaking at the farm and then sampling the resulting artisanal cheese products in the Museum Store.  Hildene’s chevre appeared on menus in select Shires region restaurants and was featured in recipes on a popular food blog  So with kidding, milking, production and breeding behind us for now and praise for our product pouring in, we look forward with great enthusiasm to the year ahead beckoning us to “smile and say cheese!”


Keep Local Farms
Please help support this program that will in turn help support the Vermont cheesemaking community as well as many other farmers, the working landscape and the ability to produce farm products for our community.

Recipes of the Month

Baked Bonne Bouche with Roasted Fruit

  • 1 pound ripe fruit (apples, pears, plums, figs…)
  • 2 teaspoons fresh squeezed lemon juice
  • 1-2 tablespoons of sugar (depending on sweetness of fruit)
  • 2 tablespoons unsalted cultured butter, cut into pieces
  • 2 tablespoons sweet wine, eau de vie, complimentary liqueur or juice
  • 2 tablespoons of fresh herbs (rosemary, thyme or sage)
  • ½ cup nuts (almonds, pecans, hazelnuts or walnuts)
  • Toast, snaps, tuiles or biscotti for serving
  • Preheat oven to 400 degrees
  • With a fork, prick the skins, pit and quarter fruit
  • In a baking dish, toss fruit with liquids, sugar, butter and herbs
  • Roast, tossing occasionally, until fruit begins to darken and tenderize – about 15 minutes
  • Reduce temperature to 350 degrees
  • Top the fruit with the Bonne Bouche and sprinkle with nuts
  • Return to oven and bake an additional 10 minutes
  • Remove and allow to cool slightly before serving with toast or biscuits
Recipe courtesy of the Vermont Butter & Cheese Creamery
Taylor Farm Gouda & Chapin Farm Apple Tartine

Courtney Contos, Culinary Consulta

Serves 6
  • 6 nicely-sized slices of country bread
  • 2 tablespoons butter, room temperature
  • 2 tablespoons maple syrup
  • ½ teaspoon minced rosemary
  • pinch of smoked sea salt or plain 
  • 1 Granny Smith or other tart apple
  • 6 ounces Taylor Farm Maple Smoked Gouda, thinly sliced
  • 1/3 cup walnuts or pecans, toasted and coarsely chopped
  • 1 orange, zest only
  • Freshly cracked black pepper, to taste
Preheat the oven to 350 F.  In a small bowl, mix together the butter, maple syrup, rosemary, and salt. Spread the mixture over one side of each slice of bread. Toast the bread on a parchment lined sheet tray, butter side up, in the preheated oven until golden and crispy, about 7-9 minutes.
Cut the apple in half and slice very thinly using a mandolin or sharp knife. Top the toasted bread with a neatly arranged a layer of about 6-8 slices of apple, covering completely.  Arrange a layer of cheese and nuts over the apple slices, dividing evenly between the six slices of bread. Lightly zest the orange over each slice tartine, and then season with black pepper to taste.


Shelburne Vineyards 2nd Annual Autumn Wine & Food Festival

Saturday, November 13, 11am-5pm


Join VCC members Shelburne Farms, Fat Toad Farms, and Vermont Butter and Cheese Creamery at Shelburne Vineyards for the 2nd annual Autumn Wine & Food Festival!   Celebrate the end of harvest and beginning of the holiday season with free wine tastings, fabulous local food products and live jazz while supporting the Chittenden Emergency Food Shelf. 

Click here for more information.


Vermont Butter & Cheese Creamery will be tasting their  cheese on Friday, November 19th from 3-6pm at Healthy Living Market in Burlington.

Cheesemaking Classes

Cheesemaking Classes with Peter Dixon

November 17-18
Artisan Cheesemaking Workshop hosted by Cornell Coop. Ext.
For information call 518-483-7403 or email 

December 6-8
Artisan Cheesemaking Workshop in Circleville, Ohio.
For information call 740-702-3200 or email
December 13-15
Artisan Cheesemaking Workshop in Northeastern Pennsylvania
For information call 570-265-5288 ext 118
The Fairfield Cheese Company is offering the following classes at their Cheese School in Fairfield, CT
Tuesday, November 9th 7-9pm
Cheese & Honey Pairing
Tuesday, November 30th 7-9pm
Cheese and Chocolate

For reservations, call 203.292.8194 or email

The Vermont Institute For Artisan Cheese Classes

November 10
Starter Cultures
November 11
Basic Sensory Evaluation
November 29
Advanced Sensory Evaluation
December 1
Cheese Defects
December 2-3
Affinage: Behind the Scenes
December 13-15
Essential Principles and Practices of Cheesemaking
December 16
Hygiene and Food Safety in Cheesemaking
December 17
Quality and Chemistry of Milk

Click here for complete details and many more classes. 
with Jim Wallace
the 'Tech Guy' at
November 20 & 21  
Your Next Big Step in Cheesemaking
For more information click here or email

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 website.

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

This newsletter can also be viewed on our website.