Wheels of Jasper Hill’s award-winning, spruce-wrapped Harbison fill a vault with a hint of the Vermont forest. Stephen Leslie, farmer at Cobb Hill Cheese.įrom left: Next comes a visit to Jasper Hill Farm in Greensboro, where a herd of friendly cows greet the group. Production Manager Alison Dembek shows the group the current batch of housemade rennet, fondly named after the late Anne Saxelby.įrom left: Jasper Hill co-owner Mateo Kehler explains the nuances of programming the cellar’s robot as Alex of Laverna’s Cheese looks on. At right: Cows happily graze on their morning meal while Kerry Gawalt of Cobb Hill shares with the group of visitors that these young cows are affectionately named by the children of the local 4H club. On Day One, the first stop was Cobb Hill Cheese in Hartland. It replaced the open-to-the-public Vermont Cheesemakers Festival, which ran for 11 years and was cancelled the last two due to the pandemic. The Summit offered an opportunity for cheese makers to connect with buyers and network with their peers. The trade-focused event included a day of visits to farms and creameries such as Von Trapp Farmstead, Jasper Hill Farm, and Vermont Creamery, followed by a day of educational sessions at Shelburne Farms. The Vermont Cheese Council, which represents the state’s 56 artisan cheesemakers, hosted its first Vermont Cheese Summit on August 13 and 14. Photo Essay: The Vermont Cheese Summit 2022 Jackie Botto | August 19, 2022
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