On July 14th a small group of Slow Food members (including 2 from the Essex campus!) took a tour of the Vermont Butter & Cheese Co. facility. We were fortunate enough to have Allison Hooper herself guide our tour and explain both the company history and the current day operation.
Allison brought us through a wonderful tour, covering the entire facility, from pasturization, cutting curd, aging, and packing of the butter and various cow’s and goats’ milk cheeses. She also treated us to a wonderful tasting of the delicious products they carry. My favorites were the cultured butter with sea salt crystals and the creamy goat cheese. Visit our photo gallery to see more of the tour and spectacular cheeses!
Hello there!
I just found your blog and I would like to list it on my blog… (I write stories about Vermont, things to do and places to see…) but I am trying to understand who you are… students at NECI? Teachers at NECI? Seems like you had an interesting visit at Vermont Butter & Cheese…
I am looking forward to more blogs from you!
Christine
http://www.travel-vermont.net
I was wondering if there is any contact information for your group? I am the nutrition educator at Calais Elementary School and am looking for any chefs who might be interested in coming to our school to give a short cooking/taste test demo with local ingredients in November or December. I’m thinking of featuring Brussels sprouts or fennel, but it’s open. If you’re interested, please write back and I’d be happy to discuss the details. Thanks!