Vermont Cheese Council e-Newsletter Volume 5, Issue 5 October, 2012

In this issue:

Cheese Events


Cheese News

Cheesemaking Classes


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 Coop

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

American Cheese Month 2012 is off to a great start! This second annual celebration includes more than 100 events around the country. Visit the American Cheese Society's American Cheese Month calendar online for a full, searchable list of events near you.



Eastern States Exposition
2012 Big E Gold Medal Cheese Competition


Grafton Village Cheese Company ~ Naked Cheddar ~ Best In Show

13 Vermont Cheese Council Cheesemakers
Took Home 51 Awards!

Boston Post Dairy LLC
Cabot Creamery
Cabot Creamery & Cellars at Jasper Hill
Cellars at Jasper Hill
Cellars at Jasper Hill & Landaff Creamery
Grafton Village Cheese Company
Maplebrook Farm
Plymouth Artisan Cheese
Scholten Family Farm & Cellars at Jasper Hill
Shelburne Farms
Vermont Butter & Cheese Company
Vermont Farmstead Cheese
Willow Moon Farm

Complete Award Listings including Categories here.


World Jersey Cheese Awards 2012

Thistle Hill Farm Tarentaise - Gold
Spring Brook Farm Reading - Silver
Vermont Farmstead Lille - Bronze

Cheese News

The American Cheese Society announces the inaugural class of ACS Certified Cheese Professionals™

Lisa Battilana of the Woodstock Farmers Market, Ellen Fox of Shelburne Farms, and Poul Price of Consider Bardwell Farm are part of an elite group of individuals who passed the Certified Cheese Professional™ Exam, demonstrating a high standard of comprehensive cheese knowledge and skills across a range of subject areas.

Find your Vermont Food Experience!

DigInVT is your portal to Vermont's agriculture and culinary experiences that are open to the public. Connect with the people and places in Vermont that make it an exciting destination. DigIn to Vermont’s agriculture and culinary tourism experiences!

What's in a name?
Consider Bardwell Farm's Equinox is now Danby. A raw goat sardo, Danby is based in the Italian tradition of hard, dry, long aged cheeses. The name change was inspired by our local Danby, VT marble. Famous as the marble used to build much of the nation's capital and monuments, this pure white stone reminded us of the pure white paste we are achieving in this cheese.

Be on the lookout for Culture Magazine's Winter issue... word is that the Manchester will appear in the centerfold. As the focus of an extensive feature, Manchester will also be on offer as part of a special pairing arranged by Murray's Cheese.

Cabot Creamery is the first dairy cooperative to achieve B Corporation Certification, a validation of its attention to environmental and social impacts on stakeholders, and a recognition that it meets rigorous and independent standards of social and environmental performance, accountability, and transparency. 

And Cabot Creamery was so impressed with Dakin Farm's mail order business that they moved the mail order business over to them! Take a look for yourself at the Vermont bounty available now at Dakin Farm.   

The Huffington Post includes
Jasper Hill Farm's Moses Sleeper as one of
Ten Gateway Artisanal Cheeses To Turn Newbies Into

Mt Mansfield Creamery cheeses can now be found in Whole Foods Markets in Hadley and Boston Mass, Portland, Maine, and now they're even in NYC!


Cheese Trail Map

Grab a map and visit Vermont! 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.

Read the September/October 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
October 18-20

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

The Vermont Institute For Artisan Cheese Classes

October 15-17
Artisan Cheesemaking Practices: Washed Rind Cheese Technologies

October 18-19

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

Cheesemaking with Jim Wallace the 'Tech Guy' at

October 13-14
French Cheese Making

October 27-28
Your Next Big Step in Cheesemaking

Click here for complete details.



By Courtney Contos,
Culinary Consultant @

Maple Bacon & Vermont Cheddar Scones

Makes 8
2 cups all-purpose flour (9 ounces)
2 tablespoon granulated sugar or maple sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons chilled unsalted Vermont butter cut into small pieces
7 strips bacon, diced, cooked and cooled
3/4 cup shredded extra sharp Vermont Cheddar cheese
1/2 cup half and half
1 large egg white
1/3 cup grade B maple syrup

Glaze: (for a more savory scone, just skip the glaze)
3/4 cup powdered sugar
3-4 tablespoons maple syrup

1. Preheat your oven to 425 degrees. Place baking mat on baking tray and set aside.

2. In a large bowl, combine flour, sugar, baking powder and salt and whisk it all up.
Using a pastry cutter or two knifes, cut in the chilled butter until the butter is equally
small and incorporated. Add your diced bacon and cheese, mix well.

3. Using a fork, whisk together half and half and egg white in liquid measuring cup.
Then add half and half mixture and maple syrup to your flour. Using a fork stir just until
everything is incorporated (do not over mix). Turn out onto a lightly floured surface,
and knead a few times to form a solid mass. Pat dough into a 6-inch square about 1 1/4
inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on
the diagonal to form eight triangles. Transfer to prepared baking sheet.

4. Bake at 425 degrees for 18-20 minutes, or until the tops are golden. Transfer to a wire
baking rack to cool. In a small bowl, mix powdered sugar and maple syrup together.
Using a pastry brush glaze the scones. Serve right away or soon!

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.