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Serious Cheese: Spring Brook Tarentaise and the Vermont Cheesemakers' Festival

Made with raw, pasture-fed Jersey cows' milk, the color is bright golden yellow, and the aroma is of grass, butter, and toasted nuts. The texture is dense, even and toothsome, turning creamy and buttery on the tongue. SBT starts off with a mellow flavor that ranges from sweet to savory as it opens on the palate, finishing with a spicy zing. It melts, it slices, it squidges between your fingers. In sum: It's cheese, and it's good. This is lucky for Spring Brook Farm, because their cheese is the means to support a bigger project: the Farms for City Kids Foundation.

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5 Comments | Posted by Katrina Vahedi, August 3, 2010 at 5:45 PM
Tagged: cheese, Spring Brook Farm, Spring Brook Tarentaise, Vermont, Vermont Cheesemakers' Festival

A 24-Hour Excursion to the First Annual Vermont Cheesemaker's Festival in Burlington

"I've never tasted so many American cheeses in such a concentrated amount of time." Murray's Cheese successfully packed a group of 55 die-hard cheese fanatics from New York on a bus to Shelburne Farms outside of Burlington, Vermont, to the first-ever Vermont Cheesemaker's Festival this past Sunday. As one of the lucky passengers of this 24-hour fiesta, I have nothing but praise for the organizers of the trip, my fellow bus-riders, our bus driver John, and over fifty cheesemakers and artisan food producers at the festival. Though I've never considered myself a cheesehead, I've been known to attend a cheese tasting and class or two and am usually the one at the table to pick our cheese plate selections. I've...

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5 Comments | Posted by Allison Hemler, August 28, 2009 at 11:15 AM
Tagged: Bardwell Farm, Ben and Jerry's, cheese, chocolate, Dancing Cow Farm, Fat Toad Farm, Jasper Hill, Murray's Cheese, Vermont, Vermont Cheesemaker's Festival