Vermont Cheese Council e-Newsletter Volume 3, Issue 8 September, 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 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

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

Cheese News


 13 Vermont cheesemakers came home from Seattle with 36 ribbons at the 27th annual American Cheese Society (ACS) conference and competition for North American specialty and artisanal cheeses. 225 producers from 34 states, Canada and Mexico submitted over 1,400 cheeses for evaluation.
2nd place in “Best of Show”
Vermont Butter & Cheese Creamery’s
Bonne Bouche


3rd place in “Best of Show” Farms For City Kids Foundation/
Spring Brook Farm's Tarentaise 

Vermont Winners:
Cabot Creamery Cooperative
The Cellars at Jasper Hill with Ploughgate Creamery
The Cellars at Jasper Hill with Cabot Creamery
Consider Bardwell Farm
Farms for City Kids Foundation/Spring Brook Farm
Franklin Foods
Grafton Village Cheese Company
Maplebrook Farm
Neighborly Farms of Vermont
Shelburne Farm
Thistle Hill Farm
Vermont Butter & Cheese Creamery
West River Creamery
Woodcock Farm Cheese Company

Click here for a PDF of Vermont winning cheeses
or here for complete ACS listings.

debuted their new T-shirts at the 2010 Cheesemakers’ Festival and they were a big hit.  

        Click here to read Allison Hooper's opinion piece on the Festival in the Burlington Free Press. 
Curious about how to break down a wheel of
Wonder no more!  Click here  and let the folks from the Cellars at Jasper Hill guide you and your favorite mongers through the steps of breaking down a traditional Cabot Clothbound Cheddar -
from fresh new wheel, to third pound retail cuts wrapped neatly in cheese paper - all with a fabulous soundtrack featuring Mac & A.K.
Please visit the Cellars at Jasper Hill for more information about the cheese, or to request any more training materials like this - with or without music!

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.

Recipe of the Month

By Courtney Contos, Culinary Consultant

Caramel Goat-Cheesecake

  1. Preheat oven to 350 degrees. Butter a 9-inch a springform pan, (or for minis, into standard muffin tins lined with paper, makes 18) and dust with granulated sugar, pouring off the excess. Combine the granola, crumbs and melted butter until thoroughly mixed and press into prepared pan. Set aside.
  2. Using a food processor, beat the cream cheese, goat cheese, vanilla bean, 1/3 cup caramel, and sugars until fluffy, scraping the bowl well with a spatula. Add the eggs, and mix well.
  3. Transfer the filling into the crust-lined pan, then bake in a preheated oven (see times and temperatures below) until puffy and no longer liquid in the center. Chill thoroughly (at least 2 hours or overnight) before glazing.
  4. To glaze, evenly spoon rest of caramel over cheesecake and serve.
7”-8” springform pan 350° 45-50 minutes
9-10” springform pan 375° 35-40 minutes
2-3” minis 350° 20-22 minutes (makes about 16)

Saturday & Sunday, September 10&11
Consider Bardwell Farm joins with four farms across the New York border for a special weekend of activities. Visitors are welcome!  For complete tour information, click here.
Open Farm Day
In conjunction with the Washington County Cheese Tour, Consider Bardwell Farm is hosting an Open Farm Day this Sunday, Sept 12.  Come out to the farm! See the goats, learn about the cheesemaking, enjoy a picnic lunch, and join the celebration of great cheese, community,  and the end of summer.

Cheese & Apple Tasting
11am-3pm Sunday October 3
"Farmstead Cheeses & Apples from the Northeast Kingdom and Beyond" 
Come to the Old Stone House Museum in Brownington.  Sample a wide variety of locally made cheeses, meet the cheese makers, and learn about what they make and sell.

Taste heirloom apples from regional orchards and varietal ciders while you enjoy a daylong demonstration of 1800's home cheesemaking and cider pressing and presentations on Vermont agriculture and history.  Explore the  collection of 1800's butter and cheesemaking equipment too! Call 802-754-2022 for information.

Saturday, September 25
10 am – 4pm 

Celebrate the autumn traditions of Vermont’s farms and forests with musical entertainment, hay rides, demonstrations, farm-fresh food from Shelburne Farms and neighboring farmers, antique farm machinery and farm animals.  For more information call 802-985-8686.

Friday-Sunday, September 24-26

The 3rd Annual Vermont Life Wine & Harvest Festival is a weekend showcase for Vermont wines, Vermont specialty foods and artisans of all types celebrating the rich uniqueness, quality and ingenuity of Vermont producers. With stunning Vermont fall foliage as the backdrop; discover and enjoy Vermont vintners, small specialty food producers, painters, publishers, cheese makers, potters, jewelers, chefs, photographers and farmers and musicians. 

Cheesemaking Classes

Cheesemaking Workshop
at Mt. Mansfield Creamery with  Peter Dixon
Friday & Saturday, October 29&30
Spend two days at Mt Mansfield Creamery: make several batches of cheese, work in the cave, and knuckle down for lecture and discussion with Peter.  Participants will leave with a Cheesemaking manual as well as cheese!  For more information, email Stan Biasini  or call 802-888-7686.


The Vermont Institute For Artisan Cheese Classes

September 13-15
Essential Principles and Practices of Cheesemaking
September 16
Hygiene and Food Safety in Cheesemaking
September 17
Quality and Chemistry of Milk
September 20-22
Artisan Cheese Practices: Blue Cheese Course SOLD OUT
September 21
French Blue Cheese and More! Wine & Cheese Tasting
September 27-29
Artisan Cheese Practices: Blue Cheese Course

Click here for complete details and many more classes. 

The Fairfield Cheese Company is offering the following classes at their Cheese School in Fairfield, Connecticut.
Tuesday, September 14th 7-9pm
Cheese 101

Tuesday, September 21st 7-9pm
Perfect Pairings: Cheese & Wine
Tuesday, September 28th 7-9 pm
Buon Gusto! The Cheeses of Italy

For reservations, call 203.292.8194 or email


with Jim Wallace
the 'Tech Guy' at
September 11&12
Your Next Big Step in Cheese Making
October 2&3
Semi Soft and Early Ripening Cheeses
October 23&24
Making Alpine Cheese “the Details” 
November 20&21  
Your Next Big Step in Cheese Making
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.