Foliage Vermont

igourmet 4-oz. Vermont Butter & Cheese Co. Classic ChÃ¨vre

The Vermont Butter foliage vermont and Cheese Company story begins with this mild goats' milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room foliage vermont and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chÃ¨vre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. ChÃ¨vre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chÃ¨vre, Allison teamed up with Bob to found Vermont Butter & Cheese Company. Since then, Vermont ChÃ¨vre has earned an honored place among chefs foliage vermont and consumers alike. Distinguished by a simple, mild, fresh goats' milk favor, the cheese is highly versatile - an excellent ingredient in many dishes as well as on its own. While chÃ¨vre continues to grow in popularity, Vermont ChÃ¨vre maintains its reputation for quality through superlative taste, freshness, foliage vermont and lower salt.
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igourmet 8-oz. Blythedale Vermont Camembert

For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Karen Galayda's herd. These cows supply all of the milk for Blythedale Farm's Vermont Camembert. Karen handmakes all of her cheeses, using only whole milk. Her Vermont Camembert is the only farmstead cheese of this type made in New England. It requires a great deal of hands-on care foliage vermont and is considered one of the most difficult of cheeses to make. Free from added animal enzymes, be assured that the cows who live at Blythedale Farm have a good home. They are cared for with love foliage vermont and respect foliage vermont and live in a clean, comfortable stable with year-round outdoor access. Their stress-free lives create a milk with delicious flavor.Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild foliage vermont and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange foliage vermont and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly foliage vermont and the flavor explodes with a complex earthiness. This is truly one of New England's greatest cheeses.
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