tag:blogger.com,1999:blog-20732271572996116702011-12-28T08:40:58.820-08:00Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2073227157299611670.post-1779449975026251332009-11-09T05:23:00.000-08:002009-11-09T05:36:43.329-08:00

Holidays are around the corner and we are churning butter all day, all week long. Last week our butter maker brought in a sample of 84% butterfat instead of the normal 86% butter: oops should we say!!!!!This batch of butter was set aside and donated to a local bakery in exchange for brownies and cookies for everyone at the creamery, great deal!But, this raised a question: what is the real

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com49tag:blogger.com,1999:blog-2073227157299611670.post-68826251214612705432009-10-22T04:26:00.001-07:002009-10-22T04:47:52.584-07:00

The secret to Lake Champlain Chocolates rich truffles?It isn't hard to find - just look down the road from the chocolate factory at a little creamery in Websterville. Here we are: Vermont Butter and Cheese Creamery. Bob and Allison have been creating unbelievable cultured butter and cheese for years - in fact they were among the first artisan cheese makers in America. If you think all butter is

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-71251836953025114552009-10-13T06:56:00.000-07:002009-10-13T07:05:11.945-07:00

Sandrines and Maitre Cuisinier de France Raymond Ost are pleased to welcomeAllison HooperCo Owner, Vermont Butter & Cheese CreameryIn a Celebration of 25 years of Artisanal Cheesemakingand Pastry Chef Molly Hanson of Grill 23 & Post 390~5 Course Tasting Menu $45 paired with wine $65Reservations accepted from 6 to 8:30pm~Alsatian Tarte Flambéecrispy flatbread topped with fromage blanc, marscarpone

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-17029208112893403562009-09-20T17:21:00.000-07:002009-09-20T17:47:16.234-07:00

Sunday September 13th,6:00am. I loaded my car with stinky cheese, cutting board, t-shirt and brochures…… cheesemaker on the road survival kit. Big mug of hot coffee, kissed goodbye to husband and dog and left in direction of NYC.Destination: The Bell House in Brooklyn, rendez-vous 12:00 with an empty stomach ready to receive lots and lots of cheese-based food creations, good or bad – I was

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com6tag:blogger.com,1999:blog-2073227157299611670.post-21932150785361415952009-09-09T10:21:00.000-07:002009-09-09T10:29:14.830-07:00

Spenser, my 11-year-old Pembroke Welsh Corgi, has reached the age when he needs to take several different medicines twice a day. I hide them in his food and most of the time he just wolfs them down without realizing they're there. But every once in a while, I find a lone pill left in the otherwise empty bowl. When that happens, I call him back into the kitchen and give him some little treat with

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-53014732625610405332009-08-26T06:49:00.000-07:002009-08-26T06:50:48.745-07:00

Hard to believe it’s been 25 Years! At times it actually feels more like 50 years!When Adeline first asked me to share a few memories about our early years my first thought was oh no, I would rather not! But how can you say no to Adeline, you just don’t say no to Adeline! Bob calls her his secret weapon, the smart and beautiful French women that no French chef will say no to! Yes, Adeline we will

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com3tag:blogger.com,1999:blog-2073227157299611670.post-74587210873544556852009-08-24T13:34:00.000-07:002009-08-24T13:38:07.635-07:00

I had to slip out last night with only a word of goodbye and thanks to Bob for a lovely evening, day, festival and indeed, weekend of festivities. You all did a heroic job of envisioning and triumphantly pulling off something very special and amazingly impactful. I am duly impressed (and those of you that know me well, know that that is meaningful)!In addition to all other things and thousands

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-86645258236510950832009-08-11T13:58:00.000-07:002009-08-11T14:04:11.529-07:00

Celebrating 25 years of Artisan Cheesemaking and still winning awards…..Butter Salted: 1st Place Vermont Cultured Butter Lightly SaltedButter Unsalted: 2nd Place Vermont Cultured Butter UnsaltedCultured Milk Products: 2nd Place Vermont Fromage BlancFresh Goats Milk Cheeses: 3rd Place Creamy Goat Cheese, plainAnd Congratulations to Rogue Creamery for their Best of Show Award

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-73457005199530836002009-06-18T13:29:00.000-07:002009-06-18T13:36:02.589-07:00

Kids, what are you going to do for your Dad this Sunday? The poor guy has a long “honey do” list and many projects around the farm. What to do for a dad who cartoons greeting cards and creative gifts? The pressure is on and we need to give this some thought. Dads love beer on a hot summer day. He won’t be at Fenway Park or at the beach enjoying a brew but surely we can let him cut out of chores

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-18911302450381607202009-06-08T10:37:00.000-07:002009-06-08T10:51:55.695-07:00

The Vermont Foodbank, Agency of Agriculture, Ben & Jerry’s, Cabot along with Vermont Hannaford, Price Chopper and Shaw’s, have teamed up to coordinate a Dairy Food Drive this summer. The purpose of this drive is to help Vermont families in need get nutritious dairy products during the challenging summer months when children are not in school and to help Vermont’s struggling dairy farmers by

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-57913152615417036402009-06-02T07:12:00.000-07:002009-06-02T07:13:55.448-07:00

Dear Madam or Sir, every Saturday I buy cheese at Wegmans because they have a great international selection, especially for goat cheeses. I deliberately tried to avoid cheeses made in USA because they are horrible. Recently I bought two cheeses called 'Bijou' and 'Bonne Bouche' and when I consumed them at home I thought these are one of the best French cheeses I ever ate. After I alarmed my

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-28062095852289481532009-05-19T07:01:00.000-07:002009-05-19T12:51:22.802-07:00

Chef EJ Harvey is the owner of the SeaGrille Restaurant in Nantucket "where ALL the locals go for great fish and excellent seafood". At the Nantucket Wine Festival EJ made a cooking demonstration on Sunday featuring our Bijou. http://www.theseagrille.com/Spring Spinach, Strawberry and Bijou Salad with poppy seed dressingIngredients:Baby Spinach - 1 pkg.Red onion - 1/2 thinly slicedBijou - 4 oz (2

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-44963239886217493482009-05-19T06:47:00.000-07:002009-05-19T12:55:04.081-07:00

What a great event the 13th Annual Nantucket Wine Festival was. The cheese tasting seminar was a success - Valfino/Bonne Bouche and Cave Man Blue took the top honors from the crowd.To see more pictures of the event check out our photos on flickr www.flickr.com/photos/vermontcheeseThursday nights' Opening Galla, was the kick-off of this weekend's event. Karen made some wonderful cookies and was

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-35034211002561897762009-05-13T13:57:00.001-07:002009-05-14T06:04:59.863-07:00

This weekend is the Nantucket Wine Festival and we have been invited to teach a seminar on cheese and wine. After multiple brainstorming sessions on the subject / angle / title of the seminar we came up with the idea to talk about Terroir and look at Europe's "old world cheese" and US's "new world cheese"The cheese list and selection is impressive:Parmigiano Reggiano from Italy,Clothbound Cheddar

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-69363798740465638532009-05-09T19:17:00.000-07:002009-05-13T14:10:13.807-07:00

To all Mother, here is our gift idea from the creamery: Fresh buttery Scones & Flowers.Make sure to use our Vermont Cultured Butter lightly salted to make the perfect tasty scones. Chocolate and peanuts or Blueberry lemon zest.Joyeuses Fetes!For more pictures from our test kitchen, check our album on Flickr: http://www.flickr.com/photos/vermontcheese/

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-81544270047166226002009-05-05T10:22:00.000-07:002009-05-05T10:23:33.445-07:00

Save the date!!!!!!

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-6052703802255126432009-04-29T06:20:00.000-07:002009-04-29T06:24:34.602-07:00

By Lisa Zwirn (Wiqan Ang for The Boston Globe)Globe Correspondent / April 29, 2009Who isn't happier spending more of each day basking in warm sunshine? For goats, that means nibbling on green pastures, and when they do, their milk takes on more complex and floral nuances, which translates into lovely cheese. Vermont Butter & Cheese Company of Websterville, Vt., produces both fresh and aged goat

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-74428998618178540392009-04-13T18:04:00.000-07:002009-04-14T04:57:28.556-07:00

Bijou with Sun-Dried Tomatoes on Polenta1 cup cooked polenta1 Bijou4 tablespoons marinated sun-dried tomatoesCook polenta according to directions on the package or use pre-cooked polenta (when cooking polenta use creme fraiche instead of cream if the recipe calls for it).Once cooled, cut the polenta into small cubes (1x1 inch);Top each cube with marinated sun-dried tomato;Top each tomato with a

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-16410278319787610242009-04-11T18:46:00.000-07:002009-04-14T05:04:20.581-07:00

First blooms from the Green Mountains...this means the snow is melting and the goats are going back to pasture! Look for our fresh cheeses for the fresh grassy and lemony taste of the new upcoming season!

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-54633450274182306472009-04-06T18:20:00.000-07:002009-04-06T18:31:15.079-07:00

Come and join us for a great evening of tasting cheese, matching wine and discover culinary creation from NECI students and chefs at the Chef's Table in Montpelier. Menu include:Hazelnut crusted BijouSmall field green salad drizzled with lemon juice and EVOOGreek style FetaTopped with fresh basil, black olive, roasted red pepper and EVOOBonne Bouche ravioliStuffed with butternut squash, dry

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-27415198272344934422009-03-13T07:33:00.000-07:002009-03-13T08:27:50.734-07:00

Hemingway's one of Vermont's premium restaurant for gourmet and fine dining experience is located in Killington, the heart of Vermont country, within striking distance of Rutland, Woodstock and Ludlow. Ted and Linda Fondulas are celebrating their 26 years of cooking and sharing their passion for fresh and local Vermont food.On Tuesday March 24th, Ted and Linda will be hosting a Tasting Diner

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-66147342636244834982009-02-24T05:33:00.000-08:002009-02-24T05:36:29.079-08:00

It was a perfect day for skiing in Southern Vermont. The sky was brilliant blue and the snow glistened from the last snow fall. An those skiers traveling back from the slopes were treated to a great cheese tasting at the Village Pantry du Logis in So. Londonderry, Vermont. A team from the creamery headed down to do a tasting of our Signature Aged Cheeses – Bijou, Bonne Bouche, and Coupole. All

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-63018545060666038902009-02-09T14:07:00.000-08:002009-02-09T14:13:15.726-08:00

On January 15th, Murray’s Cheese was invited to the Martha Stewart Show and took some Vermont Bijou with them.It was Martha favorite cheese!http://www.marthastewart.com/article/marthas-must-haves-murrays-cheese

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-89474831145139290882008-12-26T06:25:00.000-08:002008-12-26T06:33:45.171-08:00

Hi AllisonI took the Coupole and the butter and the Bonne Bouche down to LA (Lower Alabama) with me, and I told my mom and dad all about you, and I got to tell you, that Coupole just blows me away. You are a genius. I've been around a few chevres in my day, cozied up to a lot of them a lot of times. There is no other chevre that can touch yours. All aspects, Charentais, unmistakably, in style. As

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-35040229990282960622008-12-03T06:58:00.000-08:002008-12-03T07:10:43.660-08:00

It is butter demo season and here is what people say when trying a spoon full of our now famous Vermont Cutlured Butter"This butter is amazing - I've never had anything like it before!""tasted more like butter used to taste when I was growing up""the butter is really good" - " I heard about this butter" "That Vermont Butter was just wonderful. What good butter should taste like. Wow that butter

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