tag:blogger.com,1999:blog-20732271572996116702011-12-28T08:40:58.820-08:00Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.comBlogger441100tag:blogger.com,1999:blog-2073227157299611670.post-1779449975026251332009-11-09T05:23:00.000-08:002009-11-09T05:36:43.329-08:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com49tag:blogger.com,1999:blog-2073227157299611670.post-68826251214612705432009-10-22T04:26:00.001-07:002009-10-22T04:47:52.584-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-71251836953025114552009-10-13T06:56:00.000-07:002009-10-13T07:05:11.945-07:00

Sandrines and Maitre Cuisinier de France Raymond Ost are pleased to welcomeAllison HooperCo Owner, Vermont Butter & Cheese CreameryIn a Celebration of 25 years of Artisanal Cheesemakingand Pastry Chef Molly Hanson of Grill 23 & Post 390~5 Course Tasting Menu $45 paired with wine $65Reservations accepted from 6 to 8:30pm~Alsatian Tarte Flambéecrispy flatbread topped with fromage blanc, marscarpone

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-17029208112893403562009-09-20T17:21:00.000-07:002009-09-20T17:47:16.234-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com6tag:blogger.com,1999:blog-2073227157299611670.post-21932150785361415952009-09-09T10:21:00.000-07:002009-09-09T10:29:14.830-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-53014732625610405332009-08-26T06:49:00.000-07:002009-08-26T06:50:48.745-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com3tag:blogger.com,1999:blog-2073227157299611670.post-74587210873544556852009-08-24T13:34:00.000-07:002009-08-24T13:38:07.635-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-86645258236510950832009-08-11T13:58:00.000-07:002009-08-11T14:04:11.529-07:00

Celebrating 25 years of Artisan Cheesemaking and still winning awards…..Butter Salted: 1st Place Vermont Cultured Butter Lightly SaltedButter Unsalted: 2nd Place Vermont Cultured Butter UnsaltedCultured Milk Products: 2nd Place Vermont Fromage BlancFresh Goats Milk Cheeses: 3rd Place Creamy Goat Cheese, plainAnd Congratulations to Rogue Creamery for their Best of Show Award

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-73457005199530836002009-06-18T13:29:00.000-07:002009-06-18T13:36:02.589-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-18911302450381607202009-06-08T10:37:00.000-07:002009-06-08T10:51:55.695-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-57913152615417036402009-06-02T07:12:00.000-07:002009-06-02T07:13:55.448-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-28062095852289481532009-05-19T07:01:00.000-07:002009-05-19T12:51:22.802-07:00

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 dressingIngredients:Baby Spinach - 1 pkg.Red onion - 1/2 thinly slicedBijou - 4 oz (2

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-44963239886217493482009-05-19T06:47:00.000-07:002009-05-19T12:55:04.081-07:00

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/vermontcheeseThursday nights' Opening Galla, was the kick-off of this weekend's event. Karen made some wonderful cookies and was

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-35034211002561897762009-05-13T13:57:00.001-07:002009-05-14T06:04:59.863-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-69363798740465638532009-05-09T19:17:00.000-07:002009-05-13T14:10:13.807-07:00

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/

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-81544270047166226002009-05-05T10:22:00.000-07:002009-05-05T10:23:33.445-07:00

Save the date!!!!!!

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-6052703802255126432009-04-29T06:20:00.000-07:002009-04-29T06:24:34.602-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-74428998618178540392009-04-13T18:04:00.000-07:002009-04-14T04:57:28.556-07:00

Bijou with Sun-Dried Tomatoes on Polenta1 cup cooked polenta1 Bijou4 tablespoons marinated sun-dried tomatoesCook 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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-16410278319787610242009-04-11T18:46:00.000-07:002009-04-14T05:04:20.581-07:00

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!

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-54633450274182306472009-04-06T18:20:00.000-07:002009-04-06T18:31:15.079-07:00

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 BijouSmall field green salad drizzled with lemon juice and EVOOGreek style FetaTopped with fresh basil, black olive, roasted red pepper and EVOOBonne Bouche ravioliStuffed with butternut squash, dry

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-27415198272344934422009-03-13T07:33:00.000-07:002009-03-13T08:27:50.734-07:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-66147342636244834982009-02-24T05:33:00.000-08:002009-02-24T05:36:29.079-08:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-63018545060666038902009-02-09T14:07:00.000-08:002009-02-09T14:13:15.726-08:00

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

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-89474831145139290882008-12-26T06:25:00.000-08:002008-12-26T06:33:45.171-08:00

Hi AllisonI took the Coupole and the butter and the Bonne Bouche down to LA (Lower Alabama) with me, and I told my mom and dad all about you, and I got to tell you, that Coupole just blows me away. You are a genius. I've been around a few chevres in my day, cozied up to a lot of them a lot of times. There is no other chevre that can touch yours. All aspects, Charentais, unmistakably, in style. As

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-35040229990282960622008-12-03T06:58:00.000-08:002008-12-03T07:10:43.660-08:00

It is butter demo season and here is what people say when trying a spoon full of our now famous Vermont Cutlured Butter"This butter is amazing - I've never had anything like it before!""tasted more like butter used to taste when I was growing up""the butter is really good" - " I heard about this butter" "That Vermont Butter was just wonderful. What good butter should taste like. Wow that butter

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-3308313881601950132008-11-21T07:21:00.000-08:002008-11-21T07:45:17.502-08:00

What better place to be than Michigan Ave., Chicago on Wednesday Nov. 5. Confetti from nearby Grant Park was still dancing in shoppers’ gazes as they stopped by PASTORAL ARTISAN CHEESE, BREAD and WINE to snack on sea salt butter and Bijou. We toasted President-Elect Obama with some crisp Cheverny wine from the Loire Valley, a sauvignon Blanc and Chardonnay blend. Pastoral is one of my favorite

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-71621847294301905672008-10-31T11:16:00.000-07:002008-11-03T05:09:39.945-08:00

Recipe courtesy of marthastewart.com4 cups (32 ounces) Creme Fraiche3/4 cup confectioners' sugar1 1/2 tablespoons candied lemon zest food coloringDirections:In the bowl of an electric mixer fitted with the whisk attachment, whip all ingredients until thick and creamy, about 3 minutes. Cover with plastic wrap and refrigerate at least one hour.

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-64028455026039063972008-10-31T10:29:00.000-07:002008-10-31T10:57:45.822-07:00

Halloween in the creamery office...Thank you Rachel for the scary cupcakes!!But who is Rachel?Rachel is our Queen of Customer service. She answers the phone, teaches about our products, sends out recipes, responds to customer questions, organizes our Christmas party and the list goes on and on........Rachel recommends our creme fraiche in the frosting and wishes you a frightful, but Happy

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-21962194903111874992008-10-23T13:44:00.000-07:002008-10-23T14:07:26.746-07:00

Columbus Day weekend in New England had diners out and about in Nantucket lapping up their last Island weekend of the season. It was a cheese celebration on the terrace, under the awning at The Boarding House. The afternoon was warm and sunny. The end of the season brought locals out to celebrate a prosperous summer with a tasting of wines and goat cheeses. The table was busy as regulars gathered

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-29411277486429404822008-10-17T07:05:00.000-07:002008-10-17T07:38:18.680-07:00

Kristine Kaiser recently received the "Dairy of Distinction" award from the Vermont Department of Agriculture. She started 4 years ago to produce milk for us and now have 125 goats producing great high quality milk. Congratulation Kristine from everyone!

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-40691761306175083322008-10-16T12:57:00.000-07:002008-10-16T13:03:15.673-07:00

International Honors Demonstrate Importance of Cheese Production To Vermont’s Farms, EconomyWEBSTERVILLE – Officials from the State of Vermont congratulated a local artisanal cheese manufacturer for their recent international accolades and stressed the importance of such operations to Vermont’s economy and farms.Agriculture and economic development officials praised Vermont Butter & Cheese for

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-74179801070555597312008-10-10T09:15:00.000-07:002008-10-20T06:09:04.586-07:00

On September 26th we were so thrilled to join Chef Doug Mack for the annual Farms Harvest Celebration at the Balwin Creek Inn in Bristol, Vermont. This event is the grand finale of the Farmhouse Dinner Series which, runs all year to give guests the opportunity to share a great dinner while discussing foody topics, like local food, new trends, farming and so much more….It is a gala affair in the

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-44047258151082456312008-07-11T09:23:00.000-07:002008-07-11T09:56:16.807-07:00

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com2tag:blogger.com,1999:blog-2073227157299611670.post-15300694667103411982008-06-27T10:24:00.000-07:002008-07-11T08:26:56.487-07:00

What’s better than cheese and wine? Tasting cheese and wine on Nantucket Island. For eleven year foodies and chefs from the region ferry to The Natucket Wine Festival for four days of wine and food seminars and tasting.This year we were really excited to be invited to present a cheese and wine pairing seminar. “Why not talking about the 2 cheese countries that I love so much: France and Vermont!”

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-86301894796928666202008-02-14T05:52:00.000-08:002008-02-14T06:00:22.868-08:00

At the festive annual banquet that marks the conclusion of the Vermont Farm Show, the Vermont Dairy Industry Association awarded its prestigious John C. Finley Memorial Award to Allison Hooper, co-founder of Vermont Butter & Cheese Company. Hooper, thrilled with the surprise said, “I share this award with my business partner Bob Reese, and our terrific staff who make and sell exceptional cheese

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-73424394117424115782008-02-14T05:50:00.000-08:002008-02-14T05:52:21.122-08:00

Our family would like you to know how much we appreciate your delicious cheese, Bonne Bouche.It is truly extraordinary. Tasty and beautiful.We buy several a week.This is the first time we have been so inclined to contact a company!Thank you,Cheri,Ted and Camille Schmidt

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-91002794011817264702008-01-11T11:32:00.000-08:002008-01-31T08:08:43.875-08:00

As part of our commitment to Vermont agriculture and the landscape we have always made efforts toward creating greener products and an eco-friendly workplace. We believe that each small step contributes to a better environment and the preservation of the Earth.At the farm we believe in sustainable practices:Our farmers adhere to best practices for manure management and land applicationOur farmers

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com1tag:blogger.com,1999:blog-2073227157299611670.post-12055085888601008122007-12-14T09:51:00.000-08:002007-12-14T09:59:52.403-08:00

Crust- 1c slivered almonds, lightly toasted- 1c graham cracker crumbs- 3T brown sugar- 3T butter melted and cooled- 1T orange zestFilling- 4 8oz containers of Vermont Mascarpone- 11/4 c Sugar- 2T Grand Marnier or orange flavored liquor- 1T orange zest- 1t vanilla extract- 4 large eggs- 2 egg yolksPreheat the Oven to 350° FTightly wrap the outside of a 9 inch springform pan with foil and set aside

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com2tag:blogger.com,1999:blog-2073227157299611670.post-23745407309797284582007-12-14T09:49:00.000-08:002007-12-14T09:51:15.527-08:00

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-31273485850526802672007-12-14T09:31:00.000-08:002007-12-14T09:40:20.719-08:00

OH MY GOD! I HAVE JUST HAD A TASTE OF YOUR CULTURED BUTTER WITH SEA SALT CRYSTALS AND THIS MUST BE WHAT HEAVEN IS LIKE! I HAVE LIVED IN MANY COUNTRYS AND I KNOW BUTTER (AS MY WAIST WOULD TELL YOU BUT THIS IS BY FAR THE MOST WONDERFUL I HAVE EVER TASTED. FOR YOUR INFORMATION I BOUGHT IT AT FRESH MARKET IN MARIETTA, GEORGIA. THANK YOU FOR YOUR EXPERTISE AND CARE IN MAKING THIS PRODUCT. SHOULD I,

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-90717017008637203572007-09-30T17:08:00.000-07:002007-12-14T09:42:44.375-08:00

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-86756114608881627522007-09-30T16:54:00.000-07:002007-09-30T17:00:46.735-07:00

The story: For over a year we have been crafting a new line of artisanal aged goat cheeses including a little French style crottin called Bijou. In a short amount of time the acclaimed Bijou received prestigious awards. The Fresh Crottin is a younger, lighter version of the Bijou. We still use the secret cultures, yeast and mold that are added to the milk in the early stage of the maturation. We

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-74435163205632145392007-09-30T16:40:00.000-07:002007-09-30T16:54:28.140-07:00

So I just finished a year of planning a conference and now I have to learn how to “blog”. I am sorry but I spend most of my time chasing teenagers and my eyesight is failing so fast I can barely see my computer screen. So here it goes. This is your chance to really let me have it for all the things that I have done wrong for the past 23 years. Go easy. I am a slow learner.Adeline could not have

Cheezee teamhttp://www.blogger.com/profile/12090765113440425125noreply@blogger.com0tag:blogger.com,1999:blog-2073227157299611670.post-4428857583884286362007-09-30T16:01:00.000-07:002007-09-30T16:37:19.988-07:00

What a conference! after a year of planning it finally happened. Close to 900 peoples and over 1,200 cheeses. That’s was enough to fill out the coolers of the Sheraton and hotels room across Burlington.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

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