Cultivation of a Cheesemonger

A Blog of Cheese Culture and Cultures

Vermont Cheesemakers Festival

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Hello, Everyone —

This past Sunday I was up at Shelburne, VT at Shelburne Farms for the Vermont Cheesemakers’ Festival.  We packed up the Tobasi, Maggie’s Round and Maggie’s Round Reserve, and Town Meeting and took the 3 hour drive north on route 7 to eat and talk cheese.

CheeseFestCourtyard
CCFTable

CrowdatTable

We set up our table and cut samples for 1500 tasters!

When I got the chance, I left the farm table and took a walk around the festival…

FairyTaleWilloWisp

Will O’ Wisp from Fairy Tale Farm in Bridport, VT, had a very similar taste to our Maggie’s Round – both were unpasteurized cows milk natural rind cheeses and both have a pretty tart flavor. But while Maggie’s Round tartness lingers on the tongue, Will O’ Wisp mellows out in the finish. When I commented on the flavor, I was told, very proudly, that what causes that mellow, delicious finish is because the cheese is made from milk Ayrshire Cows (Cricket Creek is mostly Brown Swiss).

TwigFarmWashedRind

Next, I stopped at the table of one of my favorite dairy farms, Twig Farm. I knew I loved their Goat Tomme and Square Cheese, but I had to ask about their washed rind. I was curious as to how the paste of their cheese stayed so firm while that of our washed rind cheese, Tobasi, was like pudding. I was told that “It’s all about monitoring the pH to control the bacterial breakdown of the paste.” Effects of pH on paste breakdown is something that I’ve been learning intimately while apprenticing. The curd is hand cut for a half hour and the pH is watched over several hours until the target of a pH of 5.1 is reached. A labor of love with splendid results!

ParishHillBlue

Next, I went looking to try to try the newest cheese from Parish Hill Creamery but was told I’d have to wait until November. However, I got another treat with their West West Blue. A two-curd cheese that is made by making curd, letting it acidify over night, and then mixing it with the next day’s warmer, less acidic curd. I have never heard of such a process but it sure produced some tasty results!

CheeseTattooAll

I also had the pleasure of talking with the folks at Cherry Grove FarmDiscussed the FDA’s recent flip-flop with wooden aging boards with Woodcock Farm (and exactly how they flip their Timberdoodle!) I caught up with my prior bosses and said hello to CheeseNotes and owner of Flora Artisanal Cheese in Charlottesville, VA and two-time second place winner of The Cheesemonger Invitational.

A wonderful time, I got to taste a lot of delicious cheeses, talk to some really great people and of course, encourage others to taste cheese from Cricket Creek Farm and answer questions and education others about cheese!

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