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Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 102-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from November 7-13. Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont.

Print

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Lucas Dairy Farm – Orwell, VT

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918. 

Four Hills Farm – Bristol, VT

Today, Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a  huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, over 100 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

Cher-Mi Farm – North Orwell, VT

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

 

 

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 102-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from February 16th – 22nd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

Print

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Lucas Dairy Farm – Orwell, VT

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918. 

Four Hills Farm – Bristol, VT

Today, Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a  huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, over 100 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

Cher-Mi Farm – North Orwell, VT

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

 

 

Spotlight on Champlain Valley Creamery

We’re casting our Member Deals Spotlight on a local organic creamery that produces delicious award-winning cheeses just a few short miles from the Co-op. Champlain Valley Creamery uses traditional techniques and small-batch pasteurization to produce their cheese entirely by hand in a net-zero solar-powered facility in Middlebury. Member owners can enjoy a 20% discount on Champlain Valley Creamery’s fantastic lineup of cheeses from December 8th – 14th — just in time for those holiday parties! Read on to learn more about this fabulous local creamery and the people who make it shine:     

 

 

Champlain Valley Creamery was first established in 2003 by founder and owner Carleton Yoder. With a graduate degree in food science and a background in wine and hard cider making, Yoder was eager to run his own food business. With Vermont’s abundance of amazing local milk, small-scale cheesemaking just made sense. Yoder began his adventures in cheesemaking in a facility in Vergennes where he focused on two products: Organic Champlain Triple and Old Fashioned Organic Cream Cheese. Both have been awarded well-deserved honors from the prestigious American Cheese Society.

Carleton Yoder

Over the years, the creamery has continued to grow and expand its offerings, eventually moving into a net-zero solar-powered facility on Middlebury’s Exchange Street in 2012. Yoder and his small crew now produce an expanded lineup of cheeses including Queso Fresco (available in original, house-smoked, and pepper varieties),  Maple Cream Cheese, a pyramid-shaped triple cream with a layer of ash known as Pyramid Scheme, and, most recently, they began importing Italian truffles to produce the Champlain Truffle Triple.

 

The Creamery also made a switch last year to using 100% grass-fed organic milk from the Severy Farm in Cornwall. The milk only travels a few short miles from the farm to the creamery, where the cheesemaking begins within hours of arrival. The use of grass-fed milk results in a richer, creamier cheese that displays subtle seasonal changes reflective of the changing diet of the cows as the seasons progress. It’s truly the terroir of Addison County in each decadent bite of cheese.

Yoder is supported by a small crew that is just as dedicated to the craft as he is. They use traditional techniques and small-batch pasteurization to produce their cheeses entirely by hand.  A recent visit to their facility found the crew in constant motion, measuring, stirring, monitoring temperatures, and generally putting every bit of the day’s fresh batch of milk to good use. The bulk of the cream and whole milk is used to produce the Organic Champlain Triple, Champlain Truffle Triple, and the two varieties of cream cheese. The part-skim milk is then transformed into each of the three varieties of Queso Fresco, and the whey is drained off to create hand-dipped, basket-strained ricotta that is only available to a few select restaurants in the area. The only remaining by-product is a small amount of whey, which is sent to feed the happy pigs at Hinesburg’s Full Moon Farm, resulting in an operation that is hyper-local with very minimal waste. 

According to Yoder, “cheesemaking is hard work but we strive to let the milk, cream, culture, salt, and mold shine through with their amazing flavors.” It’s this minimalist approach and the desire to honor the high-quality local ingredients that make Champlain Valley Creamery’s cheeses shine.

Picture hanging above Yoder’s desk made by his son, Nate

 

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 101-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from February 17th -23rd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

Print

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Lucas Dairy Farm – Orwell, VT

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918. 

Four Hills Farm – Bristol, VT

Today, Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a  huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, over 100 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

Cher-Mi Farm – North Orwell, VT

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

 

 

Spotlight on Champlain Valley Creamery

We’re casting our Member Deals Spotlight on a local organic creamery that produces delicious award-winning cheeses just a few short miles from the Co-op. Champlain Valley Creamery uses traditional techniques and small-batch pasteurization to produce their cheese entirely by hand in a net-zero solar-powered facility in Middlebury. Their fantastic lineup of cheeses are all 20% off for Member-owners from December 23rd – 29th! Read on to learn more about this fabulous local creamery and the people who make it shine:

 

 

Champlain Valley Creamery was first established in 2003 by founder and owner Carleton Yoder. With a graduate degree in food science and a background in wine and hard cider making, Yoder was eager to run his own food business. With Vermont’s abundance of amazing local milk, small-scale cheesemaking just made sense. Yoder began his adventures in cheesemaking in a facility in Vergennes where he focused on two products: Organic Champlain Triple and Old Fashioned Organic Cream Cheese. Both have been awarded well-deserved honors from the prestigious American Cheese Society.

Carleton Yoder

Over the years, the creamery has continued to grow and expand its offerings, eventually moving into a net-zero solar-powered facility on Middlebury’s Exchange Street in 2012. Yoder and his small crew now produce an expanded lineup of cheeses including Queso Fresco (available in original, house-smoked, and pepper varieties),  Maple Cream Cheese, a pyramid-shaped triple cream with a layer of ash known as Pyramid Scheme, and, most recently, they began importing Italian truffles to produce the Champlain Truffle Triple.

 

The Creamery also made a switch last year to using 100% grass-fed organic milk from the Severy Farm in Cornwall. The milk only travels a few short miles from the farm to the creamery, where the cheesemaking begins within hours of arrival. The use of grass-fed milk results in a richer, creamier cheese that displays subtle seasonal changes reflective of the changing diet of the cows as the seasons progress. It’s truly the terroir of Addison County in each decadent bite of cheese.

salting a fresh batch of Queso Fresco

Yoder is supported by a small crew that is just as dedicated to the craft as he is. They use traditional techniques and small-batch pasteurization to produce their cheeses entirely by hand.  A recent visit to their facility found the crew in constant motion, measuring, stirring, monitoring temperatures, and generally putting every bit of the day’s fresh batch of milk to good use. The bulk of the cream and whole milk is used to produce the Organic Champlain Triple, Champlain Truffle Triple, and the two varieties of cream cheese. The part-skim milk is then transformed into each of the three varieties of Queso Fresco, and the whey is drained off to create hand-dipped, basket-strained ricotta that is only available to a few select restaurants in the area. The only remaining by-product is a small amount of whey, which is sent to feed the happy pigs at Hinesburg’s Full Moon Farm, resulting in an operation that is hyper-local with very minimal waste. 

Amanda Warner & Carleton Yoder, with Carleton’s daughter,  Lila Cook Yoder, who was helping out on a snow day

According to Yoder, “cheesemaking is hard work but we strive to let the milk, cream, culture, salt, and mold shine through with their amazing flavors.” It’s this minimalist approach and the desire to honor the high-quality local ingredients that make Champlain Valley Creamery’s cheeses shine.

Picture hanging above Yoder’s desk made by his son, Nate

 

Spotlight on Crowley Cheese

Local cheesemaker Crowley Cheese started churning out wheels of cheddar from the Crowley family kitchen way back in 1824, making it the very first Vermont cheese! Our Member Deals Spotlight shines brightly on Crowley Cheese from June 10th – 16th and all varieties of their cheddar cheese are 20% off for Member-Owners during that week! Read on to learn more about the rich history of this local cheese company and their commitment to producing exceptional cheddar cheese for nearly two centuries:

According to their website, award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it’s cheese the way it used to be — all-natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love.

Crowley Cheese is made by hand using traditional methods first used by company founder Winfield Crowley. The cheese originates from fresh, whole, unpasteurized milk from cows that are certified BST and BGH-free and is made without additives or preservatives. The texture is distinctively smooth and creamy and the flavor is often described as cheddar “without the bite.”

Crowley’s cheesemaking history originally began in the Crowley Farm kitchen in Healdville, Vermont, in 1824. By 1882, they’d outgrown the kitchen and Winfield Crowley built the present-day Crowley Cheese Factory –  now recognized as A National Historic Place – making it the oldest continuously operating cheese factory in America. Over a century ago, when the Vermont landscape was dotted with dairy farms, Crowley Cheese was one of many small cheese producers flourishing in the state. At that time, almost every Vermont village had at least one cheese manufacturer; some villages had as many as six cheesemakers. Because refrigeration was yet to be invented, farmers were unable to store surplus milk, and so they would wisely bring their excess milk to the nearest local cheesemaker to make something out of it — cheese!

Historic Crowley Cheese Factory in Healdville, VT

By the early part of the twentieth century, the unique qualities that attracted Crowley’s first believers in Vermont were being tasted and cherished by people all over the East Coast. The first Vermont cheese was born, and Crowley Cheese started a romance that would turn into a full-fledged love affair as the century came to a close.

Today, nearly 200 years later, Crowley Cheese continues to make one of the finest cheeses in America and the recipe remains unchanged. They invite you to visit their original cheese factory to get a glimpse of the cheesemaking process and tour the historic building that echoes with the rich history of the family business. They usually make cheese three days during the week – typically Tuesday through Thursday – but the schedule can be variable, so they suggest calling ahead to confirm production is underway if you wish to see the cheesemaking action in progress. Of course, they welcome you any day of the week to check out the facility, sample their tasty cheeses, and browse the factory gift shop. They’re typically open Monday-Friday, 8 am – 4 pm and Saturday-Sunday 10 am – 4 pm. 

A present look at the oldest continuously running cheese factory in America – Crowley Cheese

To learn more, be sure to visit their website and don’t miss their collection of recipes, from mac and cheese to frittatas, showcasing the best qualities of their cheeses in a variety of meals. 

Spotlight on Crowley Cheese

Local cheesemaker Crowley Cheese started churning out wheels of cheddar from the Crowley family kitchen way back in 1824, making it the very first Vermont cheese! Our Member Deals Spotlight shines brightly on Crowley Cheese from June 10th – 16th and all varieties of their cheddar cheese are 20% off for Member-Owners during that week! Read on to learn more about the rich history of this local cheese company and their commitment to producing exceptional cheddar cheese for nearly two centuries:

According to their website, award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it’s cheese the way it used to be — all-natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love.

Crowley Cheese is made by hand using traditional methods first used by company founder Winfield Crowley. The cheese originates from fresh, whole, unpasteurized milk from cows that are certified BST and BGH-free and is made without additives or preservatives. The texture is distinctively smooth and creamy and the flavor is often described as cheddar “without the bite.”

Crowley’s cheesemaking history originally began in the Crowley Farm kitchen in Healdville, Vermont, in 1824. By 1882, they’d outgrown the kitchen and Winfield Crowley built the present-day Crowley Cheese Factory –  now recognized as A National Historic Place – making it the oldest continuously operating cheese factory in America. Over a century ago, when the Vermont landscape was dotted with dairy farms, Crowley Cheese was one of many small cheese producers flourishing in the state. At that time, almost every Vermont village had at least one cheese manufacturer; some villages had as many as six cheesemakers. Because refrigeration was yet to be invented, farmers were unable to store surplus milk, and so they would wisely bring their excess milk to the nearest local cheesemaker to make something out of it — cheese!

Historic Crowley Cheese Factory in Healdville, VT

By the early part of the twentieth century, the unique qualities that attracted Crowley’s first believers in Vermont were being tasted and cherished by people all over the East Coast. The first Vermont cheese was born, and Crowley Cheese started a romance that would turn into a full-fledged love affair as the century came to a close.

Today, nearly 200 years later, Crowley Cheese continues to make one of the finest cheeses in America and the recipe remains unchanged. They invite you to visit their original cheese factory to get a glimpse of the cheesemaking process and tour the historic building that echoes with the rich history of the family business. They usually make cheese three days during the week – typically Tuesday through Thursday – but the schedule can be variable, so they suggest calling ahead to confirm production is underway if you wish to see the cheesemaking action in progress. Of course, they welcome you any day of the week to check out the facility, sample their tasty cheeses, and browse the factory gift shop. They’re typically open Monday-Friday, 8 am – 4 pm and Saturday-Sunday 10 am – 4 pm. 

A present look at the oldest continuously running cheese factory in America – Crowley Cheese

To learn more, be sure to visit their website and don’t miss their collection of recipes, from mac and cheese to frittatas, showcasing the best qualities of their cheeses in a variety of meals. 

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 100-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from January 21st – 27th! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

Print

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Lucas Dairy Farm – Orwell, VT

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918. 

Four Hills Farm – Bristol, VT

Today, Cabot’s future looks bright. Their company blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a  huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, 114 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

Cher-Mi Farm – North Orwell, VT

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

 

 

Spotlight on Champlain Valley Creamery

We’re casting our Member Deals Spotlight on a local organic creamery that produces delicious award-winning cheeses just a few short miles from the Co-op. Champlain Valley Creamery uses traditional techniques and small-batch pasteurization to produce their cheese entirely by hand in a net-zero solar-powered facility in Middlebury. Their fantastic lineup of cheeses are all 20% off for Member-owners from December 3rd – 9th! Read on to learn more about this fabulous local creamery and the people who make it shine:

 

 

Champlain Valley Creamery was first established in 2003 by founder and owner Carleton Yoder. With a graduate degree in food science and a background in wine and hard cider making, Yoder was eager to run his own food business. With Vermont’s abundance of amazing local milk, small-scale cheesemaking just made sense. Yoder began his adventures in cheesemaking in a facility in Vergennes where he focused on two products: Organic Champlain Triple and Old Fashioned Organic Cream Cheese. Both have been awarded well-deserved honors from the prestigious American Cheese Society.

Carleton Yoder

Over the years, the creamery has continued to grow and expand its offerings, eventually moving into a net-zero solar-powered facility on Middlebury’s Exchange Street in 2012. Yoder and his small crew now produce an expanded lineup of cheeses including Queso Fresco (available in original, house-smoked, and pepper varieties),  Maple Cream Cheese, a pyramid-shaped triple cream with a layer of ash known as Pyramid Scheme, and, most recently, they began importing Italian truffles to produce the Champlain Truffle Triple.

 

The Creamery also made a switch last year to using 100% grass-fed organic milk from the Severy Farm in Cornwall. The milk only travels a few short miles from the farm to the creamery, where the cheesemaking begins within hours of arrival. The use of grass-fed milk results in a richer, creamier cheese that displays subtle seasonal changes reflective of the changing diet of the cows as the seasons progress. It’s truly the terroir of Addison County in each decadent bite of cheese.

salting a fresh batch of Queso Fresco

Yoder is supported by a small crew that is just as dedicated to the craft as he is. They use traditional techniques and small-batch pasteurization to produce their cheeses entirely by hand.  A recent visit to their facility found the crew in constant motion, measuring, stirring, monitoring temperatures, and generally putting every bit of the day’s fresh batch of milk to good use. The bulk of the cream and whole milk is used to produce the Organic Champlain Triple, Champlain Truffle Triple, and the two varieties of cream cheese. The part-skim milk is then transformed into each of the three varieties of Queso Fresco, and the whey is drained off to create hand-dipped, basket-strained ricotta that is only available to a few select restaurants in the area. The only remaining by-product is a small amount of whey, which is sent to feed the happy pigs at Hinesburg’s Full Moon Farm, resulting in an operation that is hyper-local with very minimal waste. 

Amanda Warner & Carleton Yoder, with Carleton’s daughter,  Lila Cook Yoder, who was helping out on a snow day

According to Yoder, “cheesemaking is hard work but we strive to let the milk, cream, culture, salt, and mold shine through with their amazing flavors.” It’s this minimalist approach and the desire to honor the high-quality local ingredients that make Champlain Valley Creamery’s cheeses shine.

Picture hanging above Yoder’s desk made by his son, Nate

 

Spotlight on Champlain Valley Creamery

We’re casting our Member Deals Spotlight on a local organic creamery that produces delicious award-winning cheeses just a few short miles from the Co-op. Champlain Valley Creamery uses traditional techniques and small-batch pasteurization to produce their cheese entirely by hand in a net-zero solar-powered facility in Middlebury. Their fantastic lineup of cheeses are all 20% off for Member-owners from December 3rd – 9th! Read on to learn more about this fabulous local creamery and the people who make it shine:

 

 

Champlain Valley Creamery was first established in 2003 by founder and owner Carleton Yoder. With a graduate degree in food science and a background in wine and hard cider making, Yoder was eager to run his own food business. With Vermont’s abundance of amazing local milk, small-scale cheesemaking just made sense. Yoder began his adventures in cheesemaking in a facility in Vergennes where he focused on two products: Organic Champlain Triple and Old Fashioned Organic Cream Cheese. Both have been awarded well-deserved honors from the prestigious American Cheese Society.

Carleton Yoder

Over the years, the creamery has continued to grow and expand its offerings, eventually moving into a net-zero solar-powered facility on Middlebury’s Exchange Street in 2012. Yoder and his small crew now produce an expanded lineup of cheeses including Queso Fresco (available in original, house-smoked, and pepper varieties),  Maple Cream Cheese, a pyramid-shaped triple cream with a layer of ash known as Pyramid Scheme, and, most recently, they began importing Italian truffles to produce the Champlain Truffle Triple.

 

The Creamery also made a switch last year to using 100% grass-fed organic milk from the Severy Farm in Cornwall. The milk only travels a few short miles from the farm to the creamery, where the cheesemaking begins within hours of arrival. The use of grass-fed milk results in a richer, creamier cheese that displays subtle seasonal changes reflective of the changing diet of the cows as the seasons progress. It’s truly the terroir of Addison County in each decadent bite of cheese.

salting a fresh batch of Queso Fresco

Yoder is supported by a small crew that is just as dedicated to the craft as he is. They use traditional techniques and small-batch pasteurization to produce their cheeses entirely by hand.  A recent visit to their facility found the crew in constant motion, measuring, stirring, monitoring temperatures, and generally putting every bit of the day’s fresh batch of milk to good use. The bulk of the cream and whole milk is used to produce the Organic Champlain Triple, Champlain Truffle Triple, and the two varieties of cream cheese. The part-skim milk is then transformed into each of the three varieties of Queso Fresco, and the whey is drained off to create hand-dipped, basket-strained ricotta that is only available to a few select restaurants in the area. The only remaining by-product is a small amount of whey, which is sent to feed the happy pigs at Hinesburg’s Full Moon Farm, resulting in an operation that is hyper-local with very minimal waste. 

Amanda Warner & Carleton Yoder, with Carleton’s daughter,  Lila Cook Yoder, who was helping out on a snow day

According to Yoder, “cheesemaking is hard work but we strive to let the milk, cream, culture, salt, and mold shine through with their amazing flavors.” It’s this minimalist approach and the desire to honor the high-quality local ingredients that make Champlain Valley Creamery’s cheeses shine.

Picture hanging above Yoder’s desk made by his son, Nate