Butterfat test: 86% vs 84%, yes 2% matter

Holidays are around the corner and we are churning butter all day, all week long. Last week our butter maker brought in a sample of 84% butterfat instead of the normal 86% butter: oops should we say!!!!!

This batch of butter was set aside and donated to a local bakery in exchange for brownies and cookies for everyone at the creamery, great deal!
But, this raised a question: what is the real different between 84% butterfat butter and 86%, does 2% really matter and how can you tell?

The response: ABSOLUTELY but we needed to show proof to our team here, so here are the Test Kitchen results:

Pan sauteing test:
1 ounce of each butter
2 identical pans used
2 burners on high heat
Butter placed in each pan at the same time

84% turned brown in less than 1 minute
86% stayed cream colored and bubbling after 1 minute

Conclusion: smoking point difference = YES

Cookie test:
Butter was used at the same temperature
Same exact recipe and measured ingredients
Oven at the same temperature
Baking time identical

84% cookies, brown and crispy
86% cookies, soft and chewy

Conclusion: cookie texture difference = YES

The 86% butter in the pan was later used to saute some scallops with a finishing touch of crème fraiche for the sauce and the cookies, although half the batch was eaten warm out of the oven and the other half made it into the office.

Finishing sauces is where you can also see the difference in thickness and taste the with a high fat butter, this will be our next test kitchen experiment.

Butter and Truffles: a Vermont Partnership

The secret to Lake Champlain Chocolates rich truffles?
It isn't hard to find - just look down the road from the chocolate factory at a little creamery in Websterville. Here we are: Vermont Butter and Cheese Creamery. Bob and Allison have been creating unbelievable cultured butter and cheese for years - in fact they were among the first artisan cheese makers in America. If you think all butter is created equal try ours. It's a revelation. On simple bread it's transformative. In Lake Champlain Chocolates truffles it's pure rapture.

Tasting Diner at Sandrine's Bistro October 20th

Sandrines and Maitre Cuisinier de France Raymond Ost are pleased to welcome

Allison Hooper
Co Owner, Vermont Butter & Cheese Creamery
In a Celebration of 25 years of Artisanal Cheesemaking
and Pastry Chef Molly Hanson of Grill 23 & Post 390

~
5 Course Tasting Menu $45 paired with wine $65
Reservations accepted from 6 to 8:30pm
~
Alsatian Tarte Flambée
crispy flatbread topped with fromage blanc, marscarpone,
caramelized onions & Niman Ranch bacon

Alsatian Blend, Pierre Sparr, “Blend One,” 2006
~
Chevre Chaud
warm fresh crotin served on a baguette crouton,
baby mache with apple cider vinaigrette

Pinot Gris, Trimbach, Reserve, 2005
~
Roasted Long Island Duck Magret
aged goat cheese & griottes crust, pommes Ana, brandied citrus reduction

Pinot Noir, Annabelle by Michael Pozzan Winery, Carneros, 2007
~
Symphony of Vermont Goat Cheeses
Bonne bouche, creamy goat cheese, Bijou,
served with an assortment of breads from Iggy’s bread of the world

Brouilly, Chateau de la Chaise, 2008
~
Pastry Chef Molly Hanson’s devils food chocolate cupcake
crème fraîche cherry ice cream

pecan shortbread cookies & almond biscotti

For more information, contact Sandrine's Bistro Sandrine's Bistro
•
8 Holyoke Street, Cambridge, MA 02138 • 617-497-5300

Defining paradise: judging at the The Brooklyn Cheese Experiment

Sunday September 13th,6:00am. I loaded my car with stinky cheese, cutting board, t-shirt and brochures…… cheesemaker on the road survival kit. Big mug of hot coffee, kissed goodbye to husband and dog and left in direction of NYC.

Destination: The Bell House in Brooklyn, rendez-vous 12:00 with an empty stomach ready to receive lots and lots of cheese-based food creations, good or bad – I was ready.
The cheese experiment took place in a really cool setting in the heart of Brooklyn. Inside the Bell House looks like a VT barn but with a Brooklyn funky twist bien-sur. DJ, lighting, beer pouring, cool people, hip music, good time….. looking ahead.

The challenge: 17 home cooks had to present a dish featuring cheese that would be impressive and creative and demonstrated their thinking with regard to cheese selection, ingredients and flavor combination – all this without being too serious about it. Each contestant was ready to serve their dish to a panel of judges including moi and also to the 300 folks coming to the event. 2 competition in one as the top 3 judges vote would get a prize as well as the top 3 peoples vote.
Judges introduced each other, decided how we would study each dish and then we got ready to taste, look, smell and deconstruct each dish. I was the lucky one sitting between Adrian Murcia, Fromager at Chanterelle Restaurant and Andrew Knowlton, restaurant editor of Bon Appetit Magazine, WAHOO what a panel!

Home chefs came one after another to explain their dish, ingredients used and of course the cheese selection. My first favorite was the holly dumdum, a goat cheese ball rolled in maple pecan+fried sage+bacon+cayenne…… of course I would like this dish, IT IS GOAT CHEESE! Then came a very cool slider served on waffle, with Terriaky beef and gruyere on top, which the home chef warmed up in front of us with a torch, Quel Spectacle! The gruyere reminded me of the cheese called Abondance from the Alps in France.
Of course Mac and Cheese was presented but it was too dry for me, trio of gougeres from a group of student at the French Culinary Institute also enter the competition but to me gougere has to be served warm and be soft in the inside….. feels like I am being picky when it comes to cheese base cuisine or French gastronomie!

After 17 dishes were presented, analyzed and consumed in a record time of 1 hour – judges decided to list their top 5 dishes…. Which in our case was all different, ouch …..and quickly negotiation was under way. Yes but dry, yes but not creative enough, I didn’t care about this one, for me that was the best…….and then we all narrow it down to 3 favorite dishes that we loved. Couple more discussion on the order the then VOILA the judges gave their sentence.

Judges’ 1st Place: Bonnie Suarez, “Tomato Soup and Spicy 3-Cheese Crackers” – the cold soup was refreshing the heat from the cracker: perfect combination

Judges’ 2nd Place: Evelyn Kim, “Knafe Nabulysa with Akkawai & Rose Syrup” with homemade crème fraiche’ – very surprising balance of sweet, crunch and acidity!
Judges’ 3rd Place: Alyssa Lees, “Fig & Blue Cheese Grueyere Puffs” – puff was warm and you could really taste the Roquefort in the cream, fig reduction was not too sweet – overall very well balanced

Audience First Place: Gabriel Vallejo, “Righteous Bun”

Audience Second Place: Bonnie Suarez, “Tomato Soup and Spicy 3-Cheese Crackers”

Audience Third Place: Rebecca Lando, “Ricotta Cheesecake”

Winners were announced, contestants all happy and judges were ready for a drink. Thank you to Taylor Cocalis, Nick Suarez and Theo Peck for the invite and a huge load of cheese and fun. Did I mention that in the same room the same contest was going on around beer… yes too much fun and bravo to the organizer team, Vermont is the Nappa valley of Cheese and Brooklyn is definitely the home of the Food Experiment.

Next year, I am there!

What a dog and a cup of Mascarpone have in common?

Spenser, my 11-year-old Pembroke Welsh Corgi, has reached the age when he needs to take several different medicines twice a day. I hide them in his food and most of the time he just wolfs them down without realizing they're there. But every once in a while, I find a lone pill left in the otherwise empty bowl. When that happens, I call him back into the kitchen and give him some little treat with the pill hidden inside. A few weeks ago I put a left-behind pill in a fingertip-ful of Vermont Butter & Cheese mascarpone that was in the fridge. The next meal, I found another pill at the bottom of the empty bowl -- this almost never happens two meals in a row. So he got another bit of mascarpone along with his pill -- and an admonition not to get used to such decadence. The next meal he left another pill -- but this time he didn't leave the kitchen.
He just walked over to the refrigerator, sat down and waited for his mascarpone!
How could I not share? When I finally finished the container, I let him lick out the last remnants. After the next meal, his bowl was completely empty.

Jan Fialkom

Managing Editor, Cheese Connoisseur

Vermont Butter and Cheese Company’s 25th Anniversary

Hard to believe it’s been 25 Years! At times it actually feels more like 50 years!

When Adeline first asked me to share a few memories about our early years my first thought was oh no, I would rather not! But how can you say no to Adeline, you just don’t say no to Adeline! Bob calls her his secret weapon, the smart and beautiful French women that no French chef will say no to! Yes, Adeline we will buy your butter and yes, Adeline we will by your goat cheese and yes, Adeline we will buy your Crème Fraiche!

So tonight I will share with you a few of my very early memories about the beginning of Vermont Butter and Cheese Co.

The story that frequently gets published about Vermont Butter and Cheese Co. and how it first started is somewhat romanticized: “ young Bob meets young Allison the cheese maker and they go off and make French Style cheeses in the lovely Green Mountains of Vermont. I’m here tonight to fill in just a few of the blanks. So I wrote a short story entitled Young Bob and Young Allison the cheese maker.

It all started 25 years ago when young Bob announced to his young wife that he had quit his job and was starting a cheese company with young Allison the cheese maker.

Young MBA Graduate Bob pulled out his yellow legal pad and proceeded to convince young wife that this was a flawless business venture, one that would lead to financial security and an early retirement.

Young wife had great faith in her young Bob and her new friend young Allison the cheese maker.

Just a few weeks later young Bob and young Allison arrived at young wife’s house with their first patch of cheese that they made at the UVM dairy lab. They called this new cheese a Tomme style cheese which in France was aged in stone caves. Young Bob and young Allison convinced young wife that her stone basement resembled the caves of France and would be a perfect environment to age the new cheese. Young Bob assures young wife that the mold they have sprayed throughout the basement is harmless and will be contained in the plastic walls young Bob has constructed. Young wife is somewhat skeptical but still has great faith in young Bob and young Allison the cheese maker.

Young Allison is very excited about her new cheese and tends to it daily, salting the rind and carefully turning it. Young wife tries to ignore the changing air quality in her home and young Bob assures her the mold growing on the bathroom walls has nothing to do with the mold they have sprayed in the basement.

That first winter is a lean one for young Bob and young wife. Young Bob assures young wife that next winter we will be able to afford heating oil and will no longer have to sleep on the kitchen floor in front of the wood stove. That same winter young wife is stricken with Pneumonia and is convince that it has some correlation with the mold that has engulfed her home. Young Bob is given an ultimatum by his young wife. The aging room is soon disassembled and moved to another location. Hence, the beginning of cheese production at the Hooper Farm in Brookfield Vermont.

Young Allison toiled day and night making cheese in the small milk house on the Hooper Farm while young Bob packed it into coolers and headed to Boston in his yellow Subaru Wagon, determined to find a market for their cheese.

Young Bobs belief in his company never wavers even when young wife’s father asks him, “Bob, when will you be getting a real job”. Young Bob again pulls out his yellow legal pad and with numbers and grafts tries to convince young wife’s father that this is a viable business venture. Young wife’s father remained skeptical.

Young Allison the cheese maker marries slightly older Don and they had three son. Young Bob and young wife also had three sons. The families intermingle throughout the years enjoying camping trips and long weekends at Squam Lake. Like brothers, the six boys and are often heard strategizing on how they will someday run the company.

Over the years young Bob and young Allison become known as Bob and Allison. They experience many ups and downs from construction delays, to too much milk, to not enough milk, good mold, bad mold, good cheese and yes, sometimes bad cheese. But over the years one thing remained constant and that was Bob and Allison’s determination, dedication and hard work. Anything was possible and they never stopped believing.

In 2008 Bob and Allison’s life’s work was recognized at the Fancy Food show in New York City when they captured the coveted “Outstanding Product Line” award, chosen from over 5000 specialty food products.

Today, we celebrate an older Bob and older Allison, two people who have formed a lasting business relationship built on respect, admiration and friendship. They are admired and respected as the pioneers of the Vermont Specialty Cheese Industry.

It’s with fond memories that we remember those that have supported Vermont Butter and Cheese Co over the years but are no longer with us. Allison’s parents Dr.and Mrs. Reisner and Don’s Mom Marion Hooper would be beaming with pride tonight on the success of their daughter and Vermont Butter and Cheese Co. My Dad, Bob Collopy, who passed away five years ago today, would also be so proud of their accomplishments, but if he was here you can bet that with a twinkle in his eye he would still be asking “Bob, when are you going to get a real job?”

Tonight, I older wife congratulates my dear friend Allison and the love of my life, Bob.

Sandy Reese, August 22, 2009

Vermont Cheesemakers Festival feedback

I had to slip out last night with only a word of goodbye and thanks to Bob for a lovely evening, day, festival and indeed, weekend of festivities. You all did a heroic job of envisioning and triumphantly pulling off something very special and amazingly impactful. I am duly impressed (and those of you that know me well, know that that is meaningful)!
In addition to all other things and thousands of people and luminaries biding for time and attention, it was just nice to have so much time with the VB&C family this week.
Here's to hoping the shine lasts and lasts in what I pray will be lots of deep relaxation!
Of course I hope you will call on me if I can help with anything in the afterglow/aftermath.
Bravo & Cheers!

RobinRobin L. Schempp


Allison,
BRAVA, BRAVA, BRAVA.
What a day! Fantastic, Fun (and okay a little warm). Thank you so much for all your work, vision, and hand-holding.
Cheers, Jane

NITTY GRITTY GRAIN COMPANY OF VERMONT

Vive le Beurre and Texas! ACS awards results

Celebrating 25 years of Artisan Cheesemaking and still winning awards…..

• Butter Salted: 1st Place Vermont Cultured Butter Lightly Salted
  
• Butter Unsalted: 2nd Place Vermont Cultured Butter Unsalted
  
• Cultured Milk Products: 2nd Place Vermont Fromage Blanc
  
• Fresh Goats Milk Cheeses: 3rd Place Creamy Goat Cheese, plain

And Congratulations to Rogue Creamery for their Best of Show Award

Dad, beer and cheese

Kids, what are you going to do for your Dad this Sunday? The poor guy has a long “honey do” list and many projects around the farm. What to do for a dad who cartoons greeting cards and creative gifts? The pressure is on and we need to give this some thought. Dads love beer on a hot summer day. He won’t be at Fenway Park or at the beach enjoying a brew but surely we can let him cut out of chores early to indulge him in a Vermont Beer and cheese tasting! There is always time to stop and enjoy some of his favorite food and drink together: Beer and cheese. And why not goat cheese? When we think of beer and cheese we immediately think of cheddar. Not so fast. In fact, fresh, lactic cheeses like goat cheese (chevre) pair well with microbrews.

Here are some Vermont pairings that we like:

Vermont Chevre and Magic Hat No 9. Fresh goat cheese is light and citrusy. It pairs great with apricots and the fruit of the No. 9 is refreshing.

Coupole or Bijou with Harpoon IPA. IPA’s with extra hops are big on flavor with floral tones and some pleasant bitterness. This beer needs and cheese that has lost some of its fresh citrus notes. Vermont Butter and Cheese Coupole and Bijou pair well because the rind has a mellow yeast flavor. The cheese gets soft and nutty tasting as it ages. For a lighter ale, choose Otter Creek’s “Otter Summer Ale” .

Bonne-Bouche and Woodchuck cider. Okay it’s not beer but it’s a great Vermont pairing. The cider smacks of effervescent apple. The cheese is soft and creamy like a dessert mousse. This is lunch.

More info on the cheeses at http://www.vtbutterandcheeseco.com/

More info on the beers at http://www.harpoonbrewery.com/ ~ http://www.magichat.net/ ~ http://www.ottercreekbrewing.com/ ~ http://www.woodchuck.com/

Join us for a good cause

The Vermont Foodbank, Agency of Agriculture, Ben & Jerry’s, Cabot along with Vermont Hannaford, Price Chopper and Shaw’s, have teamed up to coordinate a Dairy Food Drive this summer. The purpose of this drive is to help Vermont families in need get nutritious dairy products during the challenging summer months when children are not in school and to help Vermont’s struggling dairy farmers by moving more dairy products from the market and educating consumers about the importance of dairy in our diets.

There are two ways to help!

During the months of June, July and August, dairy drives will be held at various locations throughout the state. Just show up and purchase an extra gallon of milk, cheese (some fresh goat cheese, creme fraiche or nutty cultured butter from VBCC), yogurt or any dairy product that will be collected in refrigerated trucks on site and distributed by the Foodbank to locations where needy families have access to the products.

Visit one of the following locations from 8 a.m. to 4 p.m. on the days listed to donate dairy to the Vermont Foodbank:

Saturday, June 13th- Milton Hannaford- St Albans Hannaford and Price ChopperSaturday,

July 11th - South Burlington, Shelburne Rd Price Chopper- Williston Hannaford- Colchester Shaws

Saturday, August 8th- Brattleboro Hannaford and Price Chopper

You can also donate today online at the &Virtual Dairy Food Drive. It’s quick and easy and will get nutritious dairy products to those who need them most.

Did you know?
Vermont Foodbank Facts
In the last 10 months, Vermont Foodbank network partners across the state are reporting a 35-40% increase in Vermonters seeking food assistance. Dairy products are highly sought after, yet rarely donated, making up less than 1% of the Foodbank's distribution.

Vermont Dairy Facts
It costs Vermont farmers about $1.25 to produce a gallon of milk today, yet they are paid only $1.10 per gallon--including federal subsidy payments. This is about the same price they earned in 1978. In 2007, there were 1,118 dairy farms in Vermont. As of May 1, 2009, that number had dropped to 1,057.

TODAY you can help Vermont Dairy Farmers and Vermonters in need of food assistance by participating in the Dairy Food Drive.

Everyone LOVES BONNE BOUCHE!

Dear Madam or Sir,

every Saturday I buy cheese at Wegmans because they have a great international selection, especially for goat cheeses. I deliberately tried to avoid cheeses made in USA because they are horrible. Recently I bought two cheeses called 'Bijou' and 'Bonne Bouche' and when I consumed them at home I thought these are one of the best French cheeses I ever ate. After I alarmed my family the cheese was gone within minutes and they send me back to buy more. When I was at Wegmans counter again I saw the label 'Made in USA'. I didn't trust my eyes. This was not only the first edible American cheese, but it was the first really fantastic American cheese. Since then I dumped the corresponding imported products and buy mostly cheeses from your company. Keep up the great work and we will be loyal customers forever!
Best Regards

Markus Doerr

EJ Harvey goat cheese recipe from the SEA GRILLE

Chef EJ Harvey is the owner of the SeaGrille Restaurant in Nantucket "where ALL the locals go for great fish and excellent seafood". At the Nantucket Wine Festival EJ made a cooking demonstration on Sunday featuring our Bijou. http://www.theseagrille.com/

Spring Spinach, Strawberry and Bijou Salad

with poppy seed dressing

Ingredients:

Baby Spinach - 1 pkg.

Red onion - 1/2 thinly sliced
Bijou - 4 oz (2 cheeses)

In a large bowl, mix all the salad ingredients together.

Poppy Seed Dressing:

Red wine vinegar 8 fl oz

Mustard (optional) 2tsp

Minced shallots 1 Tbsp

Olive oil 24 fl oz

Salt as needed

Maple Syrup 2 tsp

Flat lead parsley 3 Tbsp

Method:

1 Combine vinegar, mustard, shallots, salt, pepper, and maple syrup. Gradually whisk in oil.

2 Stir in the herbs, and adjust the seasoning with salt, pepper and maple syrup if necessary.

3 Pour dressing over the salad ingredients. Toss and serve immediately.

Nantucket Wine Festival recipe "souvenir"

What a great event the 13th Annual Nantucket Wine Festival was. The cheese tasting seminar was a success - Valfino/Bonne Bouche and Cave Man Blue took the top honors from the crowd.

To see more pictures of the event check out our photos on flickr www.flickr.com/photos/vermontcheese

Thursday nights' Opening Galla, was the kick-off of this weekend's event. Karen made some wonderful cookies and was out of sweet goodness within 2 hours, so here is the recipe for the most famous cookies of the event:

Vermont Butter Pecan Icebox Cookies

Ingredients:
8 ounces Vermont Cultured Butter, Lightly Salted
½ cup brown sugar
½ cup sugar
1 large egg
½ tablespoon vanilla extract
21/4 cup all-purpose flour
1 cup pecans, toasted and chopped fine
11/2 teaspoon baking powder
½ teaspoon salt

Coating mix:
Mix the following items together and set aside to roll the dough in later:
1 cup pecans, toasted and chopped fine
½ cup sugar
½ teaspoon ground cinnamon

Directions:
Using an electric mixer beat butter and sugars on medium until creamy. Gradually add egg and vanilla until incorporated. Combine flour, baking powder and salt; add to butter mixture beating well at medium speed. Stir in 1c pecans. Shape dough into 2 six inch logs. Sprinkle pecan, sugar and Cinnamon mixture on a cutting board and roll the logs of dough in it. Wrap logs in waxed paper and refrigerate over night.
Remove dough from the refrigerator and slice into ¼ inch slices. Place slices on a sheet pan lined with parchment paper and sprinkle with sugar before putting in the oven. Bake cookies at 350° for 12-14 minutes until light brown. Remove cookies and cool on wire racks.

See you in Nantucket!

This weekend is the Nantucket Wine Festival and we have been invited to teach a seminar on cheese and wine. After multiple brainstorming sessions on the subject / angle / title of the seminar we came up with the idea to talk about Terroir and look at Europe's "old world cheese" and US's "new world cheese"
The cheese list and selection is impressive:
Parmigiano Reggiano from Italy,
Clothbound Cheddar from England, and
Camembert as the French ambassador!
For the US team, we picked our tasty little aged goat cheese "Bonne Bouche", the washed-rind "Valfino" cheese from our friends at Roth Kase in Wisconsin and of course the sublime "Oregon Blue" from Rogue Creamery in Central Point, OR.
All wines are from California - See you on the Island!
For more info: http://www.nantucketwinefestival.com/

Happy Mother's Day

To all Mother, here is our gift idea from the creamery: Fresh buttery Scones & Flowers.

Make sure to use our Vermont Cultured Butter lightly salted to make the perfect tasty scones. Chocolate and peanuts or Blueberry lemon zest.


Joyeuses Fetes!










For more pictures from our test kitchen, check our album on Flickr: http://www.flickr.com/photos/vermontcheese/

Vermont Cheesemakers Festival

Save the date!!!!!!

Season of the goat - Boston Globe

By Lisa Zwirn (Wiqan Ang for The Boston Globe)
Globe Correspondent / April 29, 2009

Who isn't happier spending more of each day basking in warm sunshine? For goats, that means nibbling on green pastures, and when they do, their milk takes on more complex and floral nuances, which translates into lovely cheese. Vermont Butter & Cheese Company of Websterville, Vt., produces both fresh and aged goat cheeses. (For a fresh goat cheese recipe, see far right.) Two of the aged are particularly special - and adorable. Ripened just 10 to 12 days, the button-like "bijou" (French for jewel; about $6) and small domed coupole (about $14) develop a delicate rind, which adds a mellowness to the creamy textured cheese. Perfect for springtime entertaining. Available at Concord Cheese Shop, 29 Walden St., Concord, 978-369-5778; Shubie's,16 Atlantic Ave., Marblehead, 781-631-0149; and Wasik's Cheese Shop, 61 Central St., Wellesley, 781-237-0916, or go to http://www.vtbutterandcheeseco.com/.
© Copyright 2009 Globe Newspaper Company.

Tasty Hors d'Oeuvre 1-2-3

Bijou with Sun-Dried Tomatoes on Polenta

1 cup cooked polenta
1 Bijou
4 tablespoons marinated sun-dried tomatoes

Cook polenta according to directions on the package or use pre-cooked polenta (when cooking polenta use creme fraiche instead of cream if the recipe calls for it).
Once cooled, cut the polenta into small cubes (1x1 inch);
Top each cube with marinated sun-dried tomato;
Top each tomato with a small slice of Bijou

Serve it as a small hors d'oeuvre or cut larger slices and serve it on a fresh bed of "spring mix" as a salad.

Enjoy!

Spring is finally here!

First blooms from the Green Mountains...this means the snow is melting and the goats are going back to pasture! Look for our fresh cheeses for the fresh grassy and lemony taste of the new upcoming season!

Cheese Tasting Diner at New England Culinary Institute

Come and join us for a great evening of tasting cheese, matching wine and discover culinary creation from NECI students and chefs at the Chef's Table in Montpelier. Menu include:

Hazelnut crusted Bijou
Small field green salad drizzled with lemon juice and EVOO

Greek style Feta
Topped with fresh basil, black olive, roasted red pepper and EVOO

Bonne Bouche ravioli
Stuffed with butternut squash, dry fruits, nuts. Topped with a sliver of smoked cornish game hen breast

Coupole
On a semolina crostini with fennel seed, pine nuts and golden raisins

Fromage Blanc Cheesecake

Fixed menu diner price: $35

For more info and reservation on NECI website: http://www.necidining.com/chefs-table/events

Aged Cheese and Vin de Bourgogne at Hemingway's

Hemingway's one of Vermont's premium restaurant for gourmet and fine dining experience is located in Killington, the heart of Vermont country, within striking distance of Rutland, Woodstock and Ludlow. Ted and Linda Fondulas are celebrating their 26 years of cooking and sharing their passion for fresh and local Vermont food.

On Tuesday March 24th, Ted and Linda will be hosting a Tasting Diner featuring wines of Jean-Pierre Latour & Michel Caillor, two of the best winemakers from the Bourgogne region of France. The stars will be 2005 and 2006 vintages, best Burgundian vintages of the decade, and Bonne Bouche will be the last bite to conclude this exquisite diner.
Bonne Appetit et Santé!

~MENU~

Michel Caillot, Bourgogne Blanc Les Herbeux, 2005

hors d’oeuvres

~

Michel Caillot, Meursault La Barre Dessus Clos Marguerite, 2005

Latour-Giraud, Meursault Charles Maxime, 2006

hand-rolled tortellini of Vermont rabbit

~

Michel Caillot, Meursault Limozins, 2005

Latour-Giraud, Meursault Genevrières, Premier Cru, 2006

Maine lobster with wild bassMichel Caillot, Pommard, 2005
~

Latour-Giraud, Maranges La Fusière, 2006

Cavendish Farm pheasant with house-made gnocchi and mushroom

~

Latour-Giraud, Meursault Narvaux, 2006

Vermont Butter & Cheese aged goat cheeses with roast fennel tart

A perfect little France with a Vermont touch

It was a perfect day for skiing in Southern Vermont. The sky was brilliant blue and the snow glistened from the last snow fall. An those skiers traveling back from the slopes were treated to a great cheese tasting at the Village Pantry du Logis in So. Londonderry, Vermont. A team from the creamery headed down to do a tasting of our Signature Aged Cheeses – Bijou, Bonne Bouche, and Coupole. All were a huge success as pieces were added to the menu for dinner. The special Heart Shaped Cheese made for Valentine’s Day added a special touch to event.

Visit the Village Pantry the next time your in the area and try one of his meals to go. http://www.villagepantry.com/

Martha Stewart Loves Bijou

On January 15th, Murray’s Cheese was invited to the Martha Stewart Show and took some Vermont Bijou with them.
It was Martha favorite cheese!

http://www.marthastewart.com/article/marthas-must-haves-murrays-cheese