And now for our ‘something blue’…we’ve gone beyond our own borders to the mid-west for a creamy and piquant Gorgonzola to add to our WindsorDale.  I like a blue but often look for accompaniments that will help to mellow that explosion of flavor.  This combination does that by itself.  All we need is a cracker…and we like the Castleton Cracker Richmond Rosemary for this one.   

The torn wrapping paper had barely been swept into the garbage bags and hustled out to the dumpster before the media commercials went from focusing on what you should buy for everyone else, to how to improve yourself for the new year.  By the way, in case you weren’t aware, you’re fat, you’re broke, you’re alone and you are going to hell.  ”Lose 30 pounds in 30 days and model that bikini by summer!”;  ”Get your finances in order with this new money organization system for six easy installments”; “Meet the man or woman of your dreams using our exclusive dating service” (a.k.a. we screen for losers so you don’t have to); “This is the year to get in touch with your spiritual side and find true happiness cuz you must be miserable!”  

Wow, I didn’t know I was such a mess.

So here’s my plea – before we all try to become who we aren’t – EAT MORE CHEESE.  Literally.  (And you can keep eating kale too, I guess.)

And here’s why – Cheese is delicious & good for you.  Cheese fits into everyone’s budget.  People who know cheese and like cheese are more interesting and therefore, more lovable. And cheese makes a good offering so you won’t go to hell.  I’m not saying that cheese is the answer to all your problems but…  Wait, I guess I am saying that so

hummmm…I’m thinking that the longer arms and muscles might be helpful when they’re flipping the cheese slabs but ancient man is in desperate need of a hairnet!

I don’t know whether to feel proud or embarrassed that our cheeses can get into some exclusive Beverly Hills eateries that I would be put on a waiting list for.  So goes the tale of our Lillé who has found glad acceptance and accolades from one of the top restaurants in Beverly Hills, Bouchon.  Perhaps we could glimpse our beauty being served amongst the rich and famous as we cool our heels behind a divisive velvet rope.  Ah well, I hear curbside service is all the rage now in LA anyway.  I wonder if flannel will be the fabric to watch in 2013.

L-R: Geminaecho Showstar Shirley EX-91 (Ryan Rida & Marjorie Hardy); Hardy Farm Swedmark Myra VG-86 (Hardy); Hardy Farm Poker Mya GP-81 2yr (Hardy); Sweet Pepper Senator Hokusai EX-93 (Thygesen & Johnson); Autumn-Ayr Shipley Spunky VG-86 2yr (Hardy); Valley-View IM Virtuous EX-90 (Hardy); Hardy Farm Conn Maelyn EX-90 (Hardy)

We classified 7 Ayrshires of the 14 in the herd on that day-and a great day it was, and extremely rewarding for myself! Classification is an unbiased appraisal of the individual cows structural conformation traits. Scores are assigned by evaluating 16 traits on a linear scale that become part of an equation to create a final score, while also calculating in age, and number of lactations (times calved in order to produce milk). Evaluation of the traits are distributed according to the Main categories of the Dairy Unified Score Card, with the following values: 
Frame  15%           Dairy Strength  25%           Feet & Legs  20%           Udder  40% 

Final Score Categories (Ayrshire):
Excellent 90-94
Very Good 85-89
Good Plus 80-84
Good 75-79
Fair 65-74
Poor 50-64

Hardy Farm Poker Mya GP-81 2yr

The information that is collected is more than just a number assigned to that cow. Classification is generated to assess the individuals strengths and weaknesses by giving a break down of individual categories such as mammary system and feet and legs. This appraisal is also important to compare cows in your own herd, analyze trait trends from one generation to the next and to create linear trait scores for sires to assist in corrective mating to make conformational progress generation to generation.

Hardy Farm Conn Maelyn EX-90 (My 2nd Excellent Cow Bred & Owned)

I find classification to be a rewarding experience. Its like being assigned a grade for the work you have done to raise, develop and breed quality cows. I also love seeing how the score of a young cow can grow with her age as a result of development, health, genetics and quality care. A large amount of work went into getting these cows ready for their day; clipping, washing, milking early, and lots of lost sleep worrying about if they are going to look their best for the appraiser. However, work the week of classification is not the only critical time in order to get good scores.  Its the work that happens before the cow is even conceived and continues till now. From selecting the right cross for mating this cows dam, to calf care, growth, and development, to transitions to calving and milking, feed, and management that take a huge part in these pristine numbers that someone assigns to the cow in a matter of minutes. Its all very rewarding. 

Sweet Pepper Senator Hokusai EX-93

Its what I love and wouldn’t give it up for anything!

-Marjorie Hardy
See “The Herd” page for more information on the Ayrshire Herd at VFCC 

Made In Vermont: Award-Winning Cheese from Down on the Farm

F.H. Gillingham & Sons and Vermont Farmstead Cheese Company Announce Partnering and Artisan Cheddar 

WOODSTOCK, VT — Embracing their shared commitment to Vermont’s sustainable food economy, F. H. Gillingham’s & Son’s General Store and Vermont Farmstead Cheese Company announced today they are partnering to produce and market F. H. Gillingham Vermont Heritage Cheddar, a distinctive new brand based on 126 years of tradition in Vermont.. The first result of this joint effort is an all-natural artisan cheddar cheese, which is made using 100% Vermont milk and will be marketed regionally and nationally.

Governor Peter Shumlin helped announce the new venture, stating: “As Governor and a small business owner, I find it extremely rewarding to see local businesses coming together to produce and market a high quality product that is so inherently “Vermont” in its origins, and yet will have such a broad regional and national appeal.” The Governor is no stranger to Woodstock’s F.H. Gillingham’s and Vermont Farmstead Cheese Company. Last year he visited the Farmstead’s dairy operations and helped make a batch of the Company’s farmstead cheddar cheese.

Both organizations are deeply rooted in the Woodstock community, with Vermont Farmstead’s dairy farm and Gillingham’s retail operations located just a few miles apart. “We have had a close bond with F.H. Gillingham’s ever since we founded our creamery,” said Farmstead board member Vince Galluccio. “We are very excited to begin producing and selling the Vermont Heritage Cheddar with a deep-rooted legacy of sustainability and quality. Gillingham’s is a true, traditional, time-tested general store, with 126 years of history in Vermont cheese and specialty food sales. Their loyalty and commitment to the state’s economy and agribusiness runs deep.” he added.

“We have been and always will be so proud to be a home-grown Vermont-based business,” said Jireh Billings, one of the founding family’s proprietors of F.H. Gillingham’s. “While we have a long history and are one of the oldest of Vermont’s general stores, we never stop looking for new ways to bring quality Vermont products to our local customers and those located around the globe. Vermont Farmstead Cheese Company’s use of 100% Vermont milk, for example, was just one of the many reasons we decided to move ahead with this venture. Both companies share a desire to elevate the state’s sustainable food model. ”

Another prominent lawmaker, Representative Peter Welch, warmly embraced the partnership. “It’s always exciting to see businesses work together to help attract visitors to our state and share Vermont’s heritage. What’s even better is how this partnering between Gillingham’s and Vermont Farmstead can serve as a model for future endeavors to promote Vermont’s food and agricultural industry regionally and worldwide,” Welch said.

The new artisan Vermont Heritage Cheddar will be available for consumers in mid August in Gillingham’s Woodstock store and on their website (gillinghams.com), with availability in other retail stores anticipated in early September. A portion of the profits from sales of Vermont Heritage Cheddar will be donated to the Vermont Dairy Foundation, a charity specifically established to help struggling Vermont dairy farmers.

About F.H. Gillingham & Sons General Store
F.H. Gillingham & Sons General Store opened its doors in 1886, carrying necessities as well as treasures, and the founder’s guarantee behind every item: “your money’s worth or your money back.” Today, 126-years later, Gillingham’s is located in a 200-year-old building designated as a National Historic Landmark at 16 Elm Street in the very heart of downtown Woodstock, Vermont. The store is still owned and operated by Frank Henry Gillingham’s descendants, Frank and Jireh Billings. www.gillinghams.com.

About Vermont Farmstead Cheese Company
Only 100 percent Vermont milk is used to create Vermont Farmstead Cheese Company’s artisanal and farmstead cheeses and specialty food products. The company was conceived and founded as a community-based effort to save a local farm in South Woodstock. For more information, visit www.vermontfarmstead.com

     When you make your way to the back of the store, that’s where the real fun will begin once our part of the building is up and running. Through several large observation windows, customers will be able to watch Vermont Farmstead Cheeses being made on site. Every part of the cheesemaking process will be observed including the milk separating into curds and whey, cheddaring, milling the curd and curds being pressed into blocks. You’ll also be able to watch our cheeses being cut, wrapped and labeled for sale for local retailers. Right now those windows are covered with several colorful banners but promise a great view once our cut & wrap and cheesemaking operations are in full swing.
     In the meantime, enjoy the ice cream, enjoy the cheeses, enjoy all the other local, all-natural products and be on the lookout for several classes being offered at the store including cheese pairing events and other interesting classes like beekeeping and honey collecting.
     The Farmer’s Cupboard is located on 71 Artisans Way (Next to Harpoon Brewery) off Route 5 in Windsor, VT. (802) 674-4260