Vermont Cheese Sees Challenges and Opportunities in Shifting Markets
FOR IMMEDIATE RELEASE
4/8/2020
WAITSFIELD, Vermont – As the COVID-19 pandemic has shifted consumer behaviors across the U.S., cheesemakers in Vermont have had to juggle to find new ways to connect with their consumers. As part of the $650 million cheese industry in Vermont, their products are often featured in restaurants in the New York City and Boston areas, retailed in specialty food shops, sold at storefronts on farms, or passed into consumers’ hands at farmers markets. The shift seen in consumers’ abilities to access these locations has dramatically impacted many cheesemakers’ abilities to sell their products, resulting in 50-70% reductions in sales in most cases.
Lost sales channels are particularly disruptive for cheesemakers. Even if they stop producing cheese, the milking animals found on dairy farms continue to produce milk. This means that either cheesemakers continue making cheese, without a sufficient market for their cheeses, or they discard or divert their incoming […]
Announcing the Good Food Finalists for 2018
Congratulations to the outstanding 279 food & drink crafters from 40 states and Washington, DC
San Francisco, CA (November 7, 2017) – The Good Food Foundation is proud to announce the 279 companies in the running for a Good Food Award in 2018. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape, and the creativity and integrity of its small business owners.
The 15 categories the Good Food Awards celebrate – from spirits to cheese to coffee – comprise over
$200 billion of America’s gross domestic product, a greater portion than the cattle and pork industries combined. The 2018 Finalists represent the vanguard in each of their industries, setting new standards for gastronomic excellence as well as social and environmental practices that have […]
The Fundamentals of Cheesemaking with Ivan Larcher
The Art of Natural Cheesemaking with David Asher
Employment Opportunity: Lazy Lady Farm
Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break […]
Vermont Cheesemakers Win at World Championship Cheese Contest
Vermont Cheeses Shine at the World Championship Cheese Contest
Vermont Cheese Council Members Win Multiple Awards in Madison, WI
Stowe, VT – March 11, 2016: Jasper Hill Farm cheeses captivated judges at the 2016 World Championship Cheese Contest in Madison, WI. Along with Jasper Hill Farm, three other Vermont Cheese Council members, Vermont Creamery, Cabot Creamery Cooperative, and Boston Post Dairy, also captured top awards in their categories. Jasper Hill Farm, located in Greensboro, won two “Best in Class” awards for “Winnimere,” a washed rind, seasonal cheese and “Moses Sleeper,” a brie style, bloomy rind cheese. In addition, its “Harbison” won a second place award and its much loved “Bayley Hazen Blue” won a third place award. “Winnimere” was one of four outstanding American cheeses that made the cut for consideration for Best in Show, but lost to the “Grand Cru Surchoix,” an Emmi-Roth USA cheese made in Wisconsin. This is the […]