When you think of Vermont, what comes to mind? I think of rolling green mountains, a beautiful working landscape, and really good dairy. And these are just a few of the things that make Vermont so unique and charming. On August 8th, Must Be The Milk celebrated the art of eating in Vermont with a …
The post below is written by Claire Stanley, a dairy farmer who grew up on Paul-Lin Dairy Farm in East Fairfield, Vermont. Before you read the post, get acquainted with Claire by taking your own virtual tour of her family’s dairy farm. Enjoy! Bovine Beauties By: Claire Stanley There are many reasons that I love …
Our spotlight this week falls on Grafton Village Cheese, another Vermont cheese award winner. Their winning entry was a unique Cheddar that is aged “naked” (not wrapped in cloth) and quickly develops its own natural rind. As a result, it reaches maturity quickly and boasts a full and complex buttery profile, achieving a delicate mushroomy …
Zoe Brickely began exploring the world of cheese while attending culinary school in New York City. From there she took on the role of cave manager and American buyer at Murray’s Cheese after some time spent behind the counter. Currently, Zoe coordinates sales and communications for Cellars at Jasper Hill – a facility dedicated to …
Treating animals with respect and compassion is of the utmost importance to dairy farmers. In fact, it’s their number one priority! A content cow will produce a high quality product, and dairy farmers know that more than anyone. They are committed to producing safe and wholesome milk, which means they are committed to their cows …