Thursday, June 18, 2009

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

Monday, June 8, 2009

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.

Tuesday, June 2, 2009


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