4 Gourmet Reasons you’ll love living in Vermont: chevre, fresh mozzarella, French nougat, Vermont Gold vodka
Thursday, July 29th, 2010
Cornwall's Twig Farm sampling Tomme.
Given that Vermont has always been synonymous with dairy farming (sheep and cows), it makes perfect sense that Shelburne Farms would create an annual festival highlighting Vermont farms and cheeses. Despite shifting weather and threat of storms, the second annual Vermont Cheesemakers Festival, held at the beatific Coach Barn on Sunday, July 25th was a sold out event.
With 50 cheesemakers present, choosing a favorite chevre or sharp would be a daunting task. Still, Maplebrook Farm, in Bennington, was Vermont Lodging Properties’ hands-down winner for their fresh mozzarella and ricotta cheeses which Christine called, “stupendous.” Michael Leed, of Twig Farm in West Cornwall, handed out wonderful, nutty samples of his Tomme. Christine also greatly enjoyed the samples of Bourree and the Lindy Hop, made from the raw milk of grass-fed cows at Dancing Cow Farm in Bridport.
Vermont Gold
Another favorite artisan cheese? The fabulous Oma from the Von Trapp Farm, cellared at Jasper Hill in the Northeast Kingdom.
In addition to all the mouth-watering cheeses, 15 purveyors of specialty food items and 20 wineries and breweries were also on-site. Champlain Orchards, in Shoreham, featured its decadently smooth apple butter. Vermont Spirits in St. Johnsbury, showcased its elegantly bottled, Vermont Gold vodka, created from pure maple sap. Olivia’s Croutons, located in New Haven, shared their delicious, buttery croutons. Olivia’s Croutons will soon be milling their own wheat at their factory and barn on North Street. And anyone who sampled the handmade French nougat at Vadeboncoeur couldn’t have walked away disappointed.
Those of us who have a harder time getting to the market or fitting in a trip to the grocery store before company arrives, might be interested in the Vermont Cheese Club. This is how it works: sign up for a selected amount of time, from one to three months. Each month fresh, artisanal cheeses are delivered directly to your door, accompanied by stories about the farm where the cheese was produced and wine pairing suggestions.
The Vermont Cheese Club also offers “cheese shares,” similar to Community Supported Agriculture (CSA) shares, where you can pick up fresh, local cheese at a predetermined location. Cheese shares are offered seasonally, so contact the Vermont Cheese Club directly for more information.
Provisions International, Ltd. —Wholesale Purveyors of Fine Specialty Foods had an awe-inspiring array of foodstuff. Located in White River Junction, delivers weekly to fine restaurants, grocers, food cooperatives and specialty food stores all over New England. Grains, legumes, fresh vegetables, herbs and spices are but a few of the offerings Provisions International has sold for the past 20 years.
If you missed the Vermont Cheesemakers Festival, take heart. It will come again next summer. In the meantime, you might want to attend the Plymouth Cheese & Harvest Festival, to be held in Plymouth Notch, on September 19th. More details about this festival and a detailed list of cheese making classes are offered on the Vermont Cheese Council website.
