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Posts Tagged ‘Vermont’

Milking the goats at Big Picture Farm

Milking the goats at Big Picture Farm

Big Picture Farm has caught the attention of many a candy-eater, gift-giver, artisanal-food junkie and Tumblr user, and the farm’s award-winning goat’s milk caramels are fully deserving of hype and high praise. We proudly stock their precious packages in the bakery window, and hold onto their idyllic postcards behind the bakery to cheer us up. Behind their stunning pictures and doodles of goats, dogs, and garden harvests, however, is a working farm and growing business driven by passionate people.

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Dizzy feasts on buttercups

Dizzy feasts on buttercups

A cow named Dizzy munches on buttercups, a goat named Isabelle ruminates under the shade of an old oak tree; in Vermont, the rolling green pastures are shadowed only by the cheeses that its distinct flora promotes.

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Spoonwood Cabin Creamery

A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro – it is owned by Nancy Bergman and Kyle Frey. The name “Spoonwood” refers to the common name for the Mountain Laurel, which is prevalent in the region. (more…)

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Inside One of the Jasper Hill Vaults

Inside a Jasper Hill Vault

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)

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Vermont Cheesemakers Festival - 2013

It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! (more…)

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Julie’s freshly linked Italian sauasges.

I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like. For Julie, small, local farms are a natural and non-negotiable part of her work. (more…)

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The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40.

Gradually, the rest of our sleepy customers arrived, picked up their coffee and croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.

The Shelburne Farms estate sits on Lake Champlain.

The Shelburne Farms estate sits on Lake Champlain.

We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)

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