Having the conference in our own state made us on the run to bring our friends and customers to the creamery and have a tour of who we are and what we do.
People had a chance to realize that we are not that big factory cheese plant but only 15 employees working in packaging and cheesemaking with still a lot of steps done by hand. The new aged cheese plant was the center of attention as it is like nowhere else (maybe except in France where a lot of the ideas came from) and of course the second point of interest was our antique barrel churn – people couldn’t believe that we are wrapping every single log of butter by hand: Thank you Brenda our VBCC butter queen.
At the creamery the program was intense we were all running around like a fourmiliere:
Wednesday pre-conference bus tour with creamery visit; cheese and wine tasting and lunch box to go:
Thursday was big conference day! I was presenting on a session call “Good milk makes Good cheese” with Jim Natzke from Roth Kase. Then in the afternoon it was Sensory Profile with a room packed of people and awesome cheese on the table: 3 french and 3 american cheeses including a 24 months old comte from my Region – Thank you to Herve Mons and Shelly from Crystals.
Friday morning: Vermont Butter & Cheese company story with a little surprise for Bob and Allison: a video presentation of them making cheese in the old days at the farm and the Beach boy’s music as back ground – enough to crack them up and set the tone.
In the afternoon back to presentation with HACCP plan with May leach from Cabot, again a great presentation with May that has over 20 years of experience in that field.
In the evening: Award ceremony: we took 7 medals back home – we were so excited – including our new little guy call fresh crottin who won in the Fresh Goat Cheese category.
Saturday: getting ready for Sunday parties!
Sunday morning: breakfast at the creamery – we invited all ACS attendees to have breakfast at our creamery. Over 150 peoples came – we had brioche and croissant made with our butter by the local pastry shop downtown (delicate decadence). Granola made by the New England Culinary Institute serves with our Fromage and Karen’s peach & blueberry compote. Coffee, goat’s milk and smiles – we were all their.
Friday morning: Vermont Butter & Cheese company story with a little surprise for Bob and Allison: a video presentation of them making cheese in the old days at the farm and the Beach boy’s music as back ground – enough to crack them up and set the tone.
In the afternoon back to presentation with HACCP plan with May leach from Cabot, again a great presentation with May that has over 20 years of experience in that field.
In the evening: Award ceremony: we took 7 medals back home – we were so excited – including our new little guy call fresh crottin who won in the Fresh Goat Cheese category.
Saturday: getting ready for Sunday parties!
Sunday morning: breakfast at the creamery – we invited all ACS attendees to have breakfast at our creamery. Over 150 peoples came – we had brioche and croissant made with our butter by the local pastry shop downtown (delicate decadence). Granola made by the New England Culinary Institute serves with our Fromage and Karen’s peach & blueberry compote. Coffee, goat’s milk and smiles – we were all their.
Sunday lunch: Hoof on down to Brookfield – c’est l’heure de l’apero!
Karen, Maureen, Ed 1 (the Sommelier) and Ed 2 (the popcorn star) had planned this unforgettable party, on the menu: pig roast, chickens, corns with our sea salt butter, cheese and more cheese, Vermont Mystic Pie and ice cream: Fromage Blanc blueberries sorbet and goats milk nougat glacé made by Emmanuelle.
Music, sun, fun everyone had a blast – the perfect way to end up 1 year of planning and 1 week of intense work.
Karen, Maureen, Ed 1 (the Sommelier) and Ed 2 (the popcorn star) had planned this unforgettable party, on the menu: pig roast, chickens, corns with our sea salt butter, cheese and more cheese, Vermont Mystic Pie and ice cream: Fromage Blanc blueberries sorbet and goats milk nougat glacé made by Emmanuelle.
Music, sun, fun everyone had a blast – the perfect way to end up 1 year of planning and 1 week of intense work.
1 comment:
Mon Dieu! Such a party!
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