In this newspaper article, it discusses the background of artisan cheese in Vermont. It explains where and how it all comes from and gets there. It also talks about how the market and industry for cheese is increasing and advancing, specifically in Vermont.
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Cheese production occupies an ever-growing portion of Vermont’s economy. The 35 members of the Vermont Cheese Council dot the sate, from the Northeast Kingdom’s Jasper Hill Farm in Greensboro to Maplebrook Farm in Bennington, from Lakes End Cheese in Alburg to Vermont Shepherd in Putney. Cheese enthusiasts, or tyrophiles, may find a variety of cheese makers awaiting them, whether they enter Vermont from Canada on I-89, New York City on I-91, New Hampshire on I-89 westbound, or New York state on Route 7. Altogether, they produce more than 150 varieties of cheese.
Cheese production occupies an ever-growing portion of Vermont’s economy. The 35 members of the Vermont Cheese Council dot the sate, from the Northeast Kingdom’s Jasper Hill Farm in Greensboro to Maplebrook Farm in Bennington, from Lakes End Cheese in Alburg to Vermont Shepherd in Putney. Cheese enthusiasts, or tyrophiles, may find a variety of cheese makers awaiting them, whether they enter Vermont from Canada on I-89, New York City on I-91, New Hampshire on I-89 westbound, or New York state on Route 7. Altogether, they produce more than 150 varieties of cheese.
Last August, the American Cheese Society recognized Vermont’s burgeoning cheese industry. Holding its annual five-day conference in Burlington. Attendees shuttled from the Sheraton Hotel and Convention Center to Shelburne Farms to sample cheeses as well as beef, chocolate, and other agricultural products. The Boston Globe carried a series of articles about the event, describing it as “Cheesemakers in paradise” and referring to a number of Vermont-based artisan cheese producers.
There’s a sound business reason that farmers in Vermont, and other states, have elected to turn milk into cheese. Catherine Donnelly, University of Vermont food microbiologist and co-director of the Vermont Institute for Artisan Cheese, has been known to use the example of a farmer with a herd of 65 cows. She says that “he sold 15 cows and began a cheese-making operation. He soon had enough money to build the barn (that we wanted) Or, in dollars and cents, the milk of 50 cows would have brought him about $100,000, but, made into cheese, it’s worth $1 million.”
Of the 200 cheesemakers who participated in the competition, 28 are Vermont firms. The Vermont entrants received 41 awards in the prestigious competition that pitted 1,208 entries against each other. In all, the Vermont contingent took home 10 first-place, 19 second-place, and 12 third-place ribbons. The top Green Mountain State winner was Cabot Creamery of Montpelier, receiving… Continued on Page 27
…The Vermont Maple Festival has also been featured on the Food Network and Vermont Public television, as well as articles appearing in numerous national and regional magazines, newspapers, and books.
The Vermont Maple Festival offers entertainment, exhibits and activities for people of all ages, and is handicapped accessible, says Carolyn Perley, Maple Festival chair. “And its affordable. With rising gas prices, people can learn about maple contests and cooking at the exhibit hall; browse the craft, antique and specialty food shows; be entertained on the Main Street stage; sample maple syrup at leader’s sugarhouse on the park and the exhibit hall; visit a local sugarhouse on Saturday; watch the runners come in form the Sap Run; and view…