For those of you who were unable to get a ticket as they sold out rapidly..what did we bring?
Alderbrook-soft sheep milk pyramid- ripe and milky
Autumn Oak-our flagship semi-hard cave aged earthy mushroomy sheep tomme
Butternut- Alpine style that boasts both toasted nuts and butter on the tongue
La Fleurie- cow's milk bloomy rind more decadent than a Camembert in the nutty arena
Summertomme-herb crusted sheep milk similar to a Brin d'Amour with heady floral notes
Vaquero Blue- a sheep/cow blended blue cheese, cave aged on planks harvested here on the farm-it is both buttery, and sweet, and someone with a press pass I didn't catch his name.....called it the "best cheese there." And then Slash Food blog named it among the Top 10! Quite a compliment, however I defer to so many other beautifully well made cheeses. We got it goin' on in Vermont when it comes to cheese!
Congrats to all the cheese makers that made this first festival the place to be-my only fantasy would be for it to move next year to the breeding barn at Shelburne Farms (another gorgeous building with much more room AND air flow). Many thanks to Shelburne Farms and Vermont Butter & Cheese Creamery (aka Vermont Butter & Cheese Company) for their hard work and determination to make this a destination. I'm sure it will become one-it already did in its first try.
I would also like to thank my assistant cheese maker, pictured here with my husband,
and my other cheese assistant, Tim, unfortunately I was unable to get a picture of him later in the day. Thanks Willow Hill Farm team for coming and making this a pleasurable and great time-and on a Sunday! What a work ethic. 4 out of 6 on payroll serving and cutting cheese to over 1000 people in over 90 degree temps. Even folks from Georgia were hot! Many thanks again, you guys did great!
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