Vermont Cheese Council e-Newsletter Volume 7, Issue 2, May, 2013

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

Northeast Kingdom Tasting Center

The Olive Table

Peter Dixon Dairy Foods Consulting & Westminster Artisan Cheesemaking

Provisions International

Ren Hen Cafe and Bakery

The Richards Group

Rock Art Brewery

Sidehill Farm

Stratton Mountain Provisions

Sugarbush Farm

Sustainable Farmer

Sweet Clover Market

The Cheese House

The Cheese Shop / Wasiks

Wine and Cheese Depot

Upper Valley Food Coop

Valcour Strategic Group

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.

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

Big Picture Farm

Blue Ledge Farm

Blythedale Farm

Bonnieview Farm

Boston Post Dairy

Cabot Creamery

Champlain Valley Creamery

Cobb Hill Cheese

Consider Bardwell Farm

Crooked Mile Farm

Crowley Cheese

Fairy Tale Farm

Franklin Foods

Grafton Village Cheese

Green Mountain Blue Cheese

Hildene Farm Signature Cheese

Jasper Hill Farm

Jericho Hill Farm

Lazy Lady Farm

Maplebrook Farm

Mt. Mansfield Creamery

Neighborly Farms

Orb Weaver Farm

Parish Hill Creamery

Plymouth Artisan Cheese

Sage Farm

Scholten Family Farm

Shelburne Farms

Spoonwood Cabin Creamery

Spring Brook Farm

Taylor Farm

Thistle Hill Farm

Three Shepherds Cheese

Twig Farm

Vermont Creamery

Vermont Farmstead Cheese

Vermont Shepherd

von Trapp Farmstead

West River Creamery

Willow Hill Farm

Willow Moon Farm

Woodcock Farm

Cheese Events

May 4

May 8
Taste of Vermont, Washington, DC

May 12
Festival Committee Meeting, Conference Call, 10 AM - 12 PM

May 12-13
HACCP: Developing a Food Safety/Risk Reduction Program for Small Scale Cheesemakers (see full description in the Cheesemaking Classes section below), Westminster, VT. This class is eligible for a tuition reimbursement for principal members of VCC.

May 14
VCC Board Meeting, Provisions International, 42 North Main Street, White River Junction, VT, 11 AM- 2 PM. All members are invited to participate.

May 18
Willow Moon Farm, Open House, 11 AM - 2 PM with live music, food, goats and cheese.

May 24-27
Billings Museum 5th Annual Cheese & Dairy Celebration

Billings Museum, gateway to Vermont's rural heritage, announces its annual cheese and dairy celebration on Saturday and Sunday from 10 AM - 5 PM. Celebrate Vermont's rich dairy heritage during this two day event. Meet Vermont cheese makers and sample their delicious artisan cheeses and take part in engaging dairy education programs. Visit Billings Museum for more details or call Susan Plumb at 802-457-2355.

May 27- June 6
Artisan Cheese Program, Sterling College and Cellars at Jasper Hill (see full description in the Cheesemaking Class section below). This class is eligible for a tuition reimbursement for principal members of VCC. Additionally, Sterling College is offering a $300 reduction in tuition to VCC members.

May 30
VCC Announces Distribution Workshop
Join the Vermont Cheese Council as we put together a Distribution Workshop for our principal and associate members. This informative panel discussion and Q&A session will include representatives from Provisions International, Black River Produce, and Seacrest. We hope to encourage a lively discussion focused on bridging the gap between cheesemakers and distributors. Topics will include: distribution issues, market commentary, packaging and food safety, and traceability. The goal is to help our members engage in productive and fruitful relationships with distributors. Bring your concerns, questions and thoughts. Lunch will be served. Seating is limited, so sign up today at Eventbrite.

June 2
Festival Committee Meeting, Shelburne Vineyards, 11 AM - 2 PM.

June 3-6
Academie Opus Caseus at Cellars at Jasper Hill, Greensboro, VT. (see full description in the Cheesemaking Classes section below). This class is eligible for a tuition reimbursement for principal members of VCC.

June 12
Paul Kindstedt at Shelburne Farms, Wine and Cheese Tasting with Paul Kindstedt of Cheese and Culture: A History of Cheese and its Place in Western Civilization and American Farmstead Cheese. Details at Shelburne Farms.

June 12- 15
Le Festival des Fromages Fins de Victoriaville
, Victoriaville, Quebec

June 13-15
Stowe Wine and Food Classic, Stowe, VT

June 16
Festival Committee, Conference Call, 10 AM- 12 PM

June 18
VCC Board Meeting, Provisions International, 42 North Main Street, White River Junction, VT, 11 AM - 2 PM. All members are invited to attend.

June 21
Burlington Wine & Food Festival, Burlington Waterfront Park

Cheese News

Vermont Cheeses– Best in Class at World Championship

Madison, WI

Cabot Creamery Cooperative, Cellars at Jasper Hill and Grafton Village Cheese Company were all winners at this year’s World Championship Cheese Contest, taking home top awards in multiple categories. The 2014 World Championship Cheese Contest held in Madison, WI on March 18-19 brings cheese varieties from around the world to compete in a judged competition with an international judging panel consisting of 50 judges.

“We take the judging very seriously,” noted Cabot senior cheese grader, Craig Gile, who served as a judge at this year’s competition. “Cabot’s products were evaluated by top cheese experts from around the world including: Australia, Switzerland, Greece, South Africa, Croatia, Italy, Denmark, France and the United States. The competition is fierce so it’s always great to see Cabot products do so well on the world stage. With results like this year, it’s a proud day for everyone associated with our cooperative.”

Cabot’s medal tally topped out at 19 entries among the “Top 10” in their various product categories. Cabot earned “Best of Class” recognition for its 2 year aged Cabot Vintage Choice Cheddar, Cabot Hot Buffalo Wing Cheddar, and swept the podium for Cottage Cheese. Additionally its Vintage Choice Cheddar placed third and its Medium Cheddar (3-6 months) placed third.

Cellars at Jasper Hill won two Best of Class First Place for External Mold, Blue-veined “Bayley Hazen Blue” and Open Class, Soft Ripened “Harbison.”

Grafton Village Cheese Company grabbed a Best of Class Bronze Medal for it “Shepsog,” a mixed sheep and cow’s milk cheese.

The Vermont Cheese Council is pleased to congratulate these three members for continuing to keep the quality work of Vermont cheesemakers at the highest levels of world class cheese. Cabot has set a standard of excellence and quality that is the envy of cheese makers around the world. Cellars at Jasper Hill exemplifies excellence in cheesemaking as well as affinage in the United States. And Grafton Village Cheese Company has done a wonderful job in diversifying cheese varieties and building a portfolio of outstanding cheeses. We are very proud of these cheese makers.


The European Union recently put pressure on nations with FTA (Free Trade Agreement) with the US to prevent imports of US cheeses using common names such as Brie, Havarti, Muenster, Feta and ricotta into its countries. Vermont’s Senate delegation has been extremely vocal in its opposition to these trade tactics. In a bi-partisan letter signed by Senators Patrick Leahy and Bernie Sanders, along with 53 other senators, they ask Secretary Vilsack of the USDA and US Trade Representative Froman to “push back” against EU initiatives that would confuse consumers and harm Vermont dairy farmers and cheesemakers.

The EU claims that names like Asiago, Feta , Parmesan and Muenster are indicative of their countries of origin and should only be produced in those countries. The United States has a long history of producing quality cheeses with those names.

The letter written to Secretary Vilsack and Representative Froman commends them for their diligent efforts to fight against geographical indicators promoted by the EU representatives.

(Full Text of the Letter can be viewed at either Leahy’s or Sanders congressional website.)

View Laini Fondiller of Lazy Lady Farm's interview on CBS Local affilliate WCAX-TV addressing this issue by clicking here.


Preparations are underway for the 2014 Vermont Cheesemakers Festival. Long time gold sponsors Vermont Creamery, Cabot Creamery Cooperative, Grafton Village Cheese Company, and Shelburne Farms have all signed on as well as many of the Silver Sponsors and In-Kind sponsors from years past. VCC Executive Director Tom Bivins will be coordinating this year’s event and is on the look out for more local sponsors. Contact him with any prospective leads on sponsorships.

Vermont cheese makers are signing up for exhibitor space now. Several new cheeses are in the offering as well as loads of past favorites! Guest cheesemakers from New England as well as Rogue Creamery are to participate as well.

Over eighty invitations to past and new vendors have been sent. Among the returning vendors will be Shelburne Vineyard, Boyden Winery & Vineyard, Caledonia Spirits, Fresh Tracks Farm and Vineyard, Citizen Cider, Fiddlehead Brewing Co., Crop Bistro & Brewery, Whistle Pig Rye, as well as Green Man Jam, Wozz! Kitchen Creations, Vermont Smoke & Cure, O Bread Bakery, Brooklyn Slate and Red Kite Candy. New vendors include Stir It Up Cuisine, Green Mountain Mustards, Ambrosia Chocolates and Confections, and The Alchemist.

Classes, demos and workshops are getting their finishing touches now. New chefs this year include Sarah Langan form South End Kitchen in Burlington,Chef Steve Sicinski and Brewmaster Will Gilson from Crop Bistro & Brewery, and Courtney Contos from Chef Contos Kitchen in Shelburne, VT.

More information on the event schedule and descriptions for the event can be found online at
Look for regular updates on exhibitors and sponsors on the Festival website. Ticket sales are being handled through


April 9, 2014 from UVM News, By Cheryl Dorschner

Stacked 15 high, 1,500 culture plates line the bench of John Barlow’s University of Vermont lab. This is the collection of just one day at one Vermont farmstead cheesemaker’s farm.

Barlow’s large-scale, entire-farm sampling hopes to come up with some novel pathogen detection technology that may be particularly useful to small-scale, on-farm cheesemakers.

His research on various forms of Staphylococcus will fill in the gaps in understanding which are of concern to food safety, which are beneficial in the culturing of cheese, and which may affect human health.

The UVM animal scientist’s epidemiology research addresses on-farm practices and milk quality using molecular biology to identify pathogens that influence milk quality.

Building on UVM listeria expert Catherine Donnelly’s research on how the safety of raw-milk cheeses informs national policy, Barlow’s work is year two of a three-year $300,000 transdisciplinary grant from the USDA National Institute of Food and Agriculture.

“Cathy Donnelly and I are combining efforts. Because of my interest in Staph aureus epidemiology in cows and humans, and their prior findings, I anticipate we will find great information that will help on-farm cheesemakers,” says Barlow.

On-farm detective work

On each of up to five Vermont farms that make artisan cheeses, Barlow and his team take milk samples from the mammary glands of all the cows in the herd, swabs of 15 different skin sites from six of the cows, and 15 different environmental samples – from, say, walls and stanchions.

“This results in running about 1,500 culture plates per farm,” says Barlow of the project whose goal is to collect from five artisan cheese producing farms. “From this we typically select about 300 Staphylococcus species bacterial isolates for identification and molecular typing.”

Back in the Barlow lab in Terrill Hall on campus, Robert Mugabi, a second-year doctoral student in animal science who also has a veterinary degree, examines these for potential virulence characteristics such as the ability to form biofilms and antibiotic resistant genes. In addition, three undergraduate students are working on the project during the spring 2014 semester.

"We are doing a comprehensive survey to look for sources of Staphylococcus aureus and Staphylococcus species,” Barlow explains. “Staph aureus is a food safety pathogen of concern, but other Staphylococcus species appear to be important for the cheesemaking process and may play a beneficial role as important normal bacterial flora on the cow skin.”

To further complicate matters, some Staphylococci carry antibiotic resistant genes that could affect human health. “These may act as a reservoir for antibiotic resistance on dairy farms,” says Barlow.

While it is too early to make conclusions, by using molecular typing techniques Barlow and colleagues are making progress in understanding the source of the sporadic new Staph aureus infections in these herds which generally have a low prevalence of udder infections caused by this pathogen.

“Molecular typing has revealed some novel strains,” Mugabi says. “These organisms are pretty fascinating,” he adds. "What is interesting so far is when I discovered some new strains, however, there is still a lot to discover that could be important in answering some critical questions in animal health, food safety and public health, given that there is the potential for zoonoses” (that is, infectious diseases transmittable between species).

Barlow continues to collaborate with Donnelly, and UVM researchers in community development and applied economics, David Conner and Sarah Heiss, are also making major contributions to the social science aspects of the project. “We are proud of the transdisciplinary approach to this project,” says Barlow. He and Donnelly are particularly excited about the opportunity to collaborate with Conner and Heiss as they work to understand how the public views artisan cheese farms and raw milk, and how social networks may influence perceptions of food safety.

“In the big picture, we are excited to help artisan cheese producers improve animal health, milk quality and food safety,” Barlow says, “and also to help these producers understand how consumers perceive these attributes for Vermont farms and how this affects their perception of food safety risk and ultimately their purchasing decisions.”


4/21/14 Source: VT Working Lands Enterprise Grant Press Release

Vermont’s Working Lands Enterprise Board has announced the grant recipients of this year’s Enterprise Investments Program, one of the three areas of the Working Lands initiative that supports agriculture and forestry efforts in Vermont. The group awarded just under $300.000 to 19 grantees in 11 counties.

Recipients included Fat Toad Farm, receiving $15,000 for more efficient equipment to expand production of its caramel products, and Big Picture Farm, which won $20,000 for materials for its caramel production and a cheese production facility.
The Working Lands Enterprise Initiative is administered by the Vermont Agency of Agriculture, Food and Markets in partnership wiith the Vermont Department of Forests, Parks & Recreation, as well as the Vermont Agency of Commerce and Community Development.

VERMONT CREAMERY EARNS B CORP CERTIFICATION: Company recognized for highest standards of social and environmental performance

3/19/2014 Websterville, Vermont Sources Press Release

Vermont Creamery, one of the country’s premier producers of goat cheese and cultured butter, has earned certification as a B Corporation, an acknowledgment of the company’s commitment to social and environmental ethics, transparency and accountability. Vermont Creamery joins nearly 1000 Certified B Corporations globally – including 17 others in Vermont-- that have met the rigorous standards that measure a company’s impact on its employees, suppliers, community, and the environment.

“For 30 years, our mission has been to produce the highest quality cheese and butter available,” said Vermont Creamery co-founder Allison Hooper. “But right from the start, it has been equally important that our company be socially responsible and an upstanding member of the Vermont community. Becoming a Certified B Corporation validates our commitment to our employees and farmers, our local community, and Vermont’s working landscape.”

This year, Vermont Creamery celebrates their 30th anniversary, as well as the official opening of the Ayers Brook Goat Dairy, the country’s first open-book demonstration goat dairy. Ayers Brook is designed to be a model for sustainable goat farming and to showcase best practices. The Ayers Brook Dairy will also provide the Creamery with locally sourced milk to meet increasing demand for goat cheese. Currently, Vermont Creamery purchases goats’ milk from 15 Vermont farms and from Hewitt’s Cooperative in Ontario, Canada. The company also purchases cows’ milk from the local St. Albans Cooperative in Vermont.

"We can talk about supporting family farms,” said co-founder Bob Reese, “but to make that meaningful we have to demonstrate how a goat dairy can be profitable and a good steward of the land. That is a huge part of our mission and the next chapter as a company.”

Certified B Corporations are committed to using the power of business to solve social and environmental problems. In addition to recognizing existing efforts, B Corp Certification also provides companies with a community of like-minded business owners to continually progress and innovate.

“Vermont Creamery joins a robust community of Certified B Corporations in Vermont, including several well-known brands,” says Jay Coen Gilbert, Co-Founder of B Lab. “The Green Mountain State is well represented in the global movement to redefine success in business so that one day all companies compete to not only be the best in the world, but best for the world.”

Vermont Creamery has also been recognized by the National Association for the Specialty Food Trade for business leadership, and is the recipient of the 2012 Vermont Businesses for Social Responsibility Award.

To read more about B corp Certifications and Vermont Creamery click here!



Burlington, VT – The Vermont Sustainable Agriculture Council has announced their selection of Consider Bardwell and Wayward Goose Farms for their West Pawlet, Vermont, partnership. The award was presented by Philip Ackerman-Leist at the NOFA-VT Winter Conference on February 15 at UVM’s Davis Center.

According to Vermont Secretary of Agriculture, Food and Markets Chuck Ross, “The Council was impressed by the work that both partners have done to promote both sustainability and local agriculture in their area, and were glad for the opportunity to recognize some of the great local work going on in the Mettowee Valley. These farms are part of a network that also includes the Larson Farm in Wells, and are a central part of the area’s vibrant agricultural economy. ”

A nominator described Consider Bardwell’s operations:

“Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century and a half later, Angela Miller, Russell Glover, Chris Gray, and Leslie Goff are revitalizing the tradition. Angela and Russell purchased the farm in 2001 and set about restoring and improving buildings and the 300 acres of land that make up the farm. Their vision was to have a pesticide-free, environmentally friendly farm that produced cheese and meat. The accomplishments include rotational grazing on NOFA certified pesticide and fertilizer free pastures, wide buffer strips along the Indian River, livestock exclusion fencing to keep the animals out of the wetlands and streams on the property, wildlife habitat improvements including Indiana Bat summer foraging area, removed berms along the Indian River to allow access to historic floodplain for high water, organic and pesticide-free land management for water quality, and conserved 196 acres of farmland in perpetuity with NRCS.”

Another went on to talk about Wayward Goose Farm:

“Wayward (Goose) is run by Dan and Laurie Brooks and is Consider Bardwell’s "partner farm". They have Jersey and Brown Swiss cows that provide the majority of the milk for Consider Bardwell Farm cheese and they also sell raw milk. Dan is an eighth generation dairy farmer from central New York and has been farming his whole life. He is the most humble, generous, and hardest working farmer that I know. They have an incredible story of their move from their family farm in New York to West Pawlet. Their son Peter is the farm manager at Consider Bardwell and their daughter was the former manager and just started her own creamery in the Adirondacks. They are unique because they combine the new and the old … from a multi-generation conventional farm to a diversified raw milk dairy, and then passing along their passion and knowledge to their children.”

Past recipients of the Sustainable Farm of the Year award include: Harvest Hill Farm and the Northeast Regional Vermont Hospital, Post Oil Solutions, Does Leap Farm, Bakersfield; Shelburne Vineyards, Shelburne; Shelburne Orchards, Shelburne; Harlow Farm, Westminster; Intervale Community Farm, Burlington; Butterworks Farm, Westfield; Lilac Ridge Farm, West Brattleboro; and Adams Farm, Wilmington; Golden Russet Farm, Shoreham; Blue Spruce Farm, Bridport, Someday Farm in East Dorsett, La Platte River Angus, Shelburne and Choiniere Family Farm, Highgate.
The Vermont Sustainable Agriculture Council was established in 1990 by the Vermont legislature to promote research and education that will encourage the development and use of economically and ecologically sound sustainable agriculture practices. Members include the Secretary of the Vermont Agency of Agriculture, Food and Markets, and leaders from UVM’s Extension and College of Agriculture and Life Sciences, Green Mountain College, K-12 education, non-profit, and agriculture sectors.

Administrative support is provided by the UVM Center for Sustainable Agriculture. Established in 1994, the Center provides timely information to Vermont communities and the UVM campus. The Center cultivates partnerships, supports innovative research and practices, and informs policy to advance sustainable food and farming systems.

Ed Townley Named Chief Operating Officer Of Agri-Mark

WAITSFIELD, Vt., May 2, 2014 /PRNewswire

Ed Townley has recently been promoted to Chief Operating Officer for Agri-Mark, after nine years as Chief Financial Officer for Cabot Creamery Cooperative. In his capacity as COO, Townley assumes the role previously held by Dr. Richard Stammer, who was appointed CEO for Agri-Mark in November 2012, and remains as CEO.

As COO, Townley takes on responsibility for operations, sales, marketing, and information technology for Cabot, McCadam, and Agri-Mark whey proteins.

"I'm honored by the farmers' faith in me," responded Townley. "I've worked with all departments during my tenure as CFO. It feels natural to take on a role that Rich did so well for 20 years. I look forward to leading a dynamic team of committed employees, who continue to make the world's best cheddar and win awards for innovation in all areas of the company - from exporting to food safety as well as marketing and sustainability."

Townley's career included prior stints with IBM and Lane Press. He and his wife Jennifer live in Williston, Vermont and have two boys, Noah and Ben. The entire family is active in the Alliance Church of Essex, and Vermont Special Olympics.


Membership Announcements


Welcome new associate members Sidehill Farms Jams and The Olive Table! The Vermont Cheese Council is delighted to welcome long time Festival participant The Olive Table and first time participant to the Festival, Sidehill FarmsJam as our newest associate members. Glad to have your participation as members!

Welcome new principal member, Spoonwood Cabin Creamery! Spoonwood is located in Jacksonville, VT.


Congratulations to Allison Hooper and Bob Reese from Vermont Creamery on their lastest accolade from Whole Foods Market. Vermont Creamery was chosen as this year's recipient for Whole Foods Market's Supplier Awards for "Excellence in Cheese!" Best wishes for continued success in this, your 30th year in business! You've come a long way from delivering fresh chevre in that tiny "company" truck of Allison's!



.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!




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.


Cheesemaking Classes

May 12-13

HACCP: Developing a Food Safety/Risk Reduction Program for Small-Scale Cheesemakers 

Utilizing Peter's HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP/Risk reduction program appropriate for small-scale artisan cheesemaking operations. Participants will work on elements of the HACCP program including:

• Product Descriptions 
• Cheese Production Flow Charts
• Critical Control Points 
• Prerequisite Programs

REGISTRATION: For availability contact Rachel at  802.387.4041 or

VCC Tuition Abatement: Members in good standing can take advantage of the VCC tuition abatement funds. The application can be found in the members section at

May 27– June 6

Artisan Cheese Program, Sterling College and Cellars at Jasper Hill

Application Deadline: April 25, 2014- extended

This two week intensive program, led by world-renowned master cheesemaker and educator Ivan Larcher, is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese. Students will learn the full process of cheesemaking, from milk production, lactic technology, and coagulants, to salting, tasting, ripening, and cheese quality.

At workshops offered on the Sterling College campus, at the Cellars at Jasper Hill, and at the Center for an Agricultural Economy in Hardwick, Vermont, students will also learn about the business of cheesemaking, sales and distribution and marketing. The program will also include visits to local producers, and an overview of the history of cheese making in Vermont, and their influence on local food systems.

Educator Ivan Larcher says: “I wish to work with students to help build their cheesemaking future. My love of cheesemaking is matched by my passion to pass on vital cheesemaking knowledge. I am truly looking forward to the opportunity to again link my teaching and work in France with that of my colleagues in Vermont.”

To register for a place in this program, please fill out this form.
Full curriculum available online.
Tuition is $3,000. Room and board are not included, although we have secured special student rates at local inns.

For questions or further inquiry, please email Laura Lea Berry or call at 802-586-7711 x107.
Please note: the program will be held again in 2014; the dates are August 25-September 7, 2014.

June 3-6
Academie Opus Caseus at Cellars at Jasper Hill
. Maison Mons and Cellars at Jasper Hill have enjoyed a long partnership and closely aligned missions. Out of this shared vision, Academie Opus Caseus is pleased to offer a four-day program for cheese professionals at Jasper Hill Farms in Greensboro, VT.
The Program covers the life of cheese:
• Terrior, animal husbandry, and milk production
• Transforming milk into cheese
• Cheese maturing (affinage)
• Cheese retailing

The course includes classroom work, sensory analysis training, hands-ons work, and visits to observe cheesemaking. Taught by Academie staff and the participation of the Jasper Hill team, this four-day program is an excellent overview and introduction for new and aspiring cheese professionals.

You will be lodged at the beautiful Lakeview Inn, and have the opportunity to socialize with the teams from both Mons and Jasper Hill.

Tuition, including lodging and some meals: $2500
Class size limited to 10.

Course Dates:
June 3-6, 2014
September 9-12, 2014

Click here to register.

This class is eligible for tuition reimbursement for principal members of VCC. Forms can be found in the members only section of



By Tom Bivins

Executive Director, Vermont Cheese Council,

Grafton Village "Leyden" & Potato Soup

Yield Eight- 10 ounce portions
This is a great soup for this time of the year when stored potatoes get a bit starchy and soft. This recipe calls for Grafton Village Cheese Company's Leyden Cheese, a cave aged Dutch style cheese flavored with cumin.

6 medium large, chef or russet potatoes (no yukon or waxy potatoes), peeled and diced into 1 inch pieces
2 white onions, peeled and medium chop
2 ribs celery, cleaned and medium dice
4 cloves garlic, peeled and smashed
2 tablespoons salted butter
1 quart chicken stock (add water if necessary to cover the potatoes)
2 sprigs of thyme
1 bay leaf
1 quart of heavy cream
3 cups Grafton Village Cheese Company Leyden Cheese, grated
Salt and Pepper to taste
Chives or green onions, finely sliced on the bias
1/4 lb. slab bacon, medium diced, fried and drained on paper towels, reserve the bacon fat
Toasted Bread, cut into squares and lightly tossed in butter and bacon fat, toasted to golden brown in 350 degree oven.

Heat a soup pot to medium high. Add the butter and heat until bubbling. Add the onions, celery and garlic. Sprinkle lightly with salt. Stirring frequently, saute until the onions are translucent and cooked through. Add the diced, peeled potatoes and the chicken stock with enough water to cover the potatoes completely. Bring to a boil and reduce to a simmer. When the potatoes are cooked through, remove from the heat. In a sauce pan, heat the cream until just warm.

Ladle about 16 ounces of soup into a blender and replace the blender top. Avoid removing the blender cover while the blender is moving. Bring the blender speed up slowly and puree the soup to smooth. Add about 3/4 cups of grated cheese and about 1/4 of the cream. Puree until smooth. Season with salt and pepper. Strain through a mesh strainer. Repeat the process until all the soup is pureed with all the cheese and all the cream. Check the seasoning and adjust to your taste.

To serve, ladle the soup into large bowls (for a meal, about 10-12 ounces OR for an appetizer, 6-8 ounces). Garnish liberally with chives, croutons and bacon. If you prefer more cumin flavor, sprinkle coarsely crushed, toasted cumin over the soup. If you are concerned about salt intake, sprinkle with grated lemon zest.

Serve with a crisp, fruity wine or a light, citrusy ale, and crusty, artisan bread.



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

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