Willow Hill Farm on Martha Stewart

Big News! We were so lucky to be featured in the November 2009 issue of Martha Stewart Living Magazine as well as being invited to the Martha Stewart live show. The magazine was filled with beautiful photos taken by Christopher Baker. What a great bunch of fun folks who came to interview us and spend time on our farm.......Unfortunately, for me, I had to process our milk into cheese the day the show was being filmed-and so could not attend. I was the only one in the group of cheese makers who could not attend. In attendance were Blue Ledge Farm, Consider Bardwell, Jasper Hill and Thistle Hill. Happily though, for me, I WAS able to catch the show when I went home for lunch as it's aired here at noon on NBC! What a great show. It began by discussing artisan cheese making in Vermont, continued with Liz Thorpe of Murray's Cheese designing a cheese plate, making goat cheese in the kitchen and then in the finale, Allison Hooper of Vermont Butter and Cheese Creamery. Allison has written a fabulous new book, In A Cheesemaker's Kitchen filled with oodles of recipes from her relationships with chefs. And don't forget Liz Thorpe's new tale of her life in Cheese Chronicles. Riveting reading and hilarious adventures she had! You'll have to buy it and see. I'll never divulge..........

After its airing Martha Stewart's cheese show was uploaded in its entirety online. You'll need a high speed internet connection. Check it out!

Or cut and paste the line below into your browser:

http://www.marthastewart.com/show/the-martha-stewart-show/the-cheese-show

First Annual Vermont Cheese Maker's Festival Success

Well, after prepping hoards of cheese, making displays and signage-different than that from farmer's market, in order to fit a tiny 4 foot table- and not to mention the over 90 degree temps that day and perhaps more inside the coach barn at Shelburne Farms... we did it! We were placed next to Red Hen Bakery and what a spot! Still oh-so sweaty, but Red Hen's bread is fantastic and a great pairing to Willow Hill Farm cheeses.

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!