May 2012
New Cheeses for 2012
New cheeses for 2012!
Vermont Farmstead Cheese Company (VFC) is excited to introduce our newest line of cheeses for 2012 — our flavored WindsorDales. Our WindsorDale is a raw milk cheese made using a late 1800 farmhouse Wensleydale recipe and is a delicious hard cheese with a hint of tart apple, a honeyed aftertaste and firm, flaky texture. It’s the perfect base to highlight our selected flavors.
- Cranberry WindsorDale uses whole cranberries that burst with tart flavor.
- Blueberry WindsorDale uses whole wild Maine blueberries that add their mellow sweetness.
- Chocolate Stout WindsorDale’s first taste is of a hearty brew but it has an earthy chocolate note in the finish.
- Cracked Pepper WindsorDale adds a bold exuberant zing of fresh black pepper.
- Hot Pepper WindsorDale with both jalapeño and chili peppers, has a big kick of jumpin' somethin’ extra.
Look for this exciting line to hit stores later in the year!
VFC Calves at the Calf Summit
Arielle Betti and our own Marjorie with Amanda LoRusso and her new calf Cayenne. 20% of her proceeds were donated back to the NE Show Calf Summit.
Helping youth is a great tribute to our goals of supporting the future. The first weekend in April we were a part of the Northeast Youth Show Calf Summit that was hosted by Cowtown Holsteins in Derby Vermont. This event is a fabulous learning opportunity presented to youth of the Northeast to learn about all aspects of showing dairy cattle. Sponsored by the Vermont Holstein Association, the children and young adults participated in workshops that included showmanship, nutrition, technological advances, marketing, clipping/fitting, show savy, calf selection, and social networking. While working with some of the best professionals in the industry they learned valuable information to optimize their dairy projects.
Marjorie attended the event and volunteered her time. Not too long ago she was in their very shoes attending the event, and gaining knowledge from some of the best. While there Marjorie prepared a cheese sampling that was a large hit to parents, leaders and kids and informed them of the cheeses that we make from our farmstead location.
The event included a live calf auction, that gave the young audience the opportunity to purchase quality calves with great conformation and pedigrees at affordable prices. VFC consigned three quality calves that were purchased by youth from Maine and Connecticut and will be part of their 4-H projects for the coming years. As large supporters of the dairy industry in Vermont and the US we choose to give back to this wonderful event, designed to better the knowledge of youth in the Northeast. In doing so we donated 20% of the proceeds of one calf to the NE Youth Show Calf Summit. We also thought that it was important to recognize the connection to the dairy industry that the Jenkins family holds in relation to the tragic accident of Melissa Jenkins. With that we donated 10% of the proceeds from another calf to the fund to support her two year old son. The calves purchased in the sale have all become part of a milking herd. The event was boosting the youth’s knowledge of working with, raising and showing dairy calves to support the success of their project.
Recipes:
Berry Lillé Parfait
Ingredients
- 8 ounces of VFC Lillé
- 8 ounce package of Cream Cheese, softened
- 1/3 to 1/2 cup sugar
- 1 tablespoon lemon juice
- 6 cups sliced fresh strawberries, blueberries, and raspberries
- Butter Toffee-glazed sliced or whole almonds
- Honey (optional)
Preparation
Remove and discard the rind from the VFC Lille cheese. In a medium bowl beat Lillé, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.
Layer berries, cheese mixture, and almonds in parfait glasses, water goblets, or bowls. If desired, drizzle with honey.
Garnish with Oven Roasted, Butter-Toffee Almonds.
Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours.
To serve, let cheese mixture stand at room temperature for 30 minutes, then assemble as directed.
Or prepare the parfaits as directed, and cover and chill the finished parfaits for up to 4 hours.
For this and other recipes, visit our website at vermontfarmstead.com/recipes/.