June 2010


The 2nd annual Vermont Cheesemakers Festival takes place Sunday, July 25, back at the gorgeous lakeside grounds of Shelburne Farms near Burlington. (Read our recap of last year’s festival for a preview of the deliciousness involved.) Tickets sold out in advance last year, and are well on the way to doing so again, so order yours today if you plan to go.

The Vermont Cheese Council has a handy map you can consult to plan your own tour of Vermont’s 40+ dairy farms and cheesemakers over the weekend. Or, if you’re coming from New York or Boston, you can join a bus trip to travel in style.

From New York, the Murray’s coach will leave Saturday morning, tour Vermont Butter & Cheese Creamery and then check you in to a three-star hotel overnight to rest up before the big day. (Last year, Murray’s led a red-eye bus trip that was reportedly quite the adventure, as there were heavy thunderstorms during the night — we experienced the same on our drive, and it was a rather harrowing trip through upstate New York.)

Formaggio Kitchen will conduct a day-trip from Boston, serving breakfast on the bus and hosting a private barbecue with their own grillmaster at Shelburne following the conclusion of the festival.

And if you’re looking for a more budget-conscious way to enjoy the festival, it’s not too late to sign up as a volunteer. Contact Hilary at VBC — HSchwoegler@vermontcreamery.com — for info or to sign up.

So tell us, have you bought your tickets yet? And if so, please report back — we’ll both be homebound with newborns and missing out on this year’s festivities.

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Happy National Cheese Day, y’all! Regular readers of Cheese + Champagne know that Colleen and I never need a holiday to serve as an excuse to eat cheese, but we’re happy to mark the occasion all the same.

If you’re looking for something different to try for Cheese Day 2010, consider Corsu Vecchiu, a sheep’s-milk cheese from the island of Corsica. I hadn’t noticed this cheese before Monday, when I went to Surdyk’s for its cheese sale, and it was on the list of top 20 staff picks. One taste and I was ready to buy a wedge – despite being a sheep’s-milk cheese, Corsu Vecchiu doesn’t carry the oiliness that characterizes so many of its ovine counterparts. I was surprised and delighted with its lightness both in flavor and in texture and the subtle saltiness that comes through at the end of each bite. I would have eaten my entire wedge in one sitting if I hadn’t stopped myself, but I managed to make the cheese last for two sittings. Surdyk’s recommends a medium red wine on the side, like Pinot Noir or Nebbiolo. I had neither in the house (I’m still rebuilding my wine supply after nine months of abstaining), so I enjoyed the Corsu Vecchiu with some fruit for a very satisfying snack.

Which cheese(s) will be enjoying for National Cheese Day this year? Share your picks with us!