VFCC Newsletter -May, 2013
In This Issue
Two Grand Champions Chosen from VFCC
Boston Globe Features VFCC
SAVE THE DATE for Vermont Mac & Cheese Challenge
Two Grand Champions
Chosen from the VFCC
Herd
Singleton's
Market
Angie Underwood talks cheese at the
Singleton's Grand Opening event.
Winning with a single Grand Champion is astounding, however
when two are won it is an amazing accomplishment. Vermont
Farmstead Cheese Company (VFCC) is thrilled to announce that
two of the cows that live on our farm, won Grand Champion of
their respective breeds at the New York Spring Carousel Dairy
Show, in Syracuse New York.
The Spring Carousel is the Northeast region's most prestigious
Spring Show, where breeders and exhibitors take their best cattle
to exhibit and compete for the Class Winning and Champion
Honors. All of the major seven breeds of Dairy cattle were
exhibited in their own show at the event. Geminaecho Showstar
Shirley (Shirley) was the Grand Champion Cow for the Ayrshire
Breed, and Morning Dew Royal Sara (Sara) was the Grand
Champion Cow for the Milking Shorthorn Breed. Sara and Shirley
are both owned by Ridale Genetics (Marjorie Hardy and Ryan
Rida,) and housed at VFCC, where Marjorie works as a
Herdsperson.
A long time retail destination in
Proctorsville, VT, Singleton's has
now opened another store in
Quechee, VT on Route 4. This
full-service grocery store has an
extensive meat department, fresh
seafood, artisan cheese section,
fresh local produce, specialty
foods and an extensive beer and
wine selection. Grand opening
celebration on May 18 featured
VFCC sampling and two of our
calves. Live music and a BBQ
also made for a fantastic day.
Pampered & Polished
at Dairy Shows
Sara and Shirley are both prime examples of cows that LOVE the
showing atmosphere. They are eager to load the trailer to take the
trip and thoroughly enjoy every aspect of the pampering process at
the show. They put their "game faces" on and eat all that they can
to have the fullest rib and make lots of milk, as well as "light up"
when in the show ring with their heads held high, bright eyes and
ears perked forward.
"Speechless" was the word Ryan used after being shocked by the
incredible accomplishment of winning two Grand Champions. "It
just didn't seem possible to leave with two banners," said an
excited Marjorie, "the weekend was something so remarkable that
I have never experienced before, and we are so humbled by the
support and credit that people have given to us for this great
accomplishment that we thought we could only dream of!"
Boston Globe Features
Vermont Farmstead Cheese Co.
Dairy Shows are a remarkable
atmosphere. Walking through the
barns, the cows are laying on a thick
roughly 8" straw pack (mattress), the
aisles are kept in straight lines that are
swept clean, wheel barrows are in each
row for the "tickets" (poop) to be put
into. The cows have access to hay at all
hours of the day, there are beautiful
display boards over the front of the
cows with decorations and name tags
and the cows are spotless clean,
receiving a bath every day of the event.
Each cow enjoys a fresh and
meticulous hair cut before their special
day, in addition to having the perfect
amount of milk in their udders to
showcase the marvelous qualities to
her mammary system (the most
important part of a dairy cow), plus
having the hair across her topline
(back) blow dried so it stands up
perfectly, then hair sprayed and
trimmed to be perfectly straight. The
cows may also have paints, powders
and polishes applied to make their
coats glimmer, and their hooves shine,
as any model would for the runway.
Favorites from Grilled
Cheese Month.
It may be May, but we tried some
terrific grilled cheese combinations
that we wanted to share...
Blue Cheese & Bacon
Crisp Bacon, Spring Greens, Cucumber
slices, King Arthur Flour French Batard
bread, Vermont Farmstead Cheese Co.
Windsor Blue!!! (gorgonzola w/our
WindsorDale)
Based on her visit to the farm, Ann Trieger gives a great overview
of the company's history and highlights the experienced
cheesemaking team. While talking about the milking parlor, she
plays up the cows' personalities as she describes Marjorie's
interactions with the herd - a great snapshot of the charm of this
Vermont dairy farm!
A brief summary of the article is posted on Boston.com as well,
leading to the full article on the Globe digital edition: Boston Globe
Digital Edition
SAVE THE DATE
Vermont Mac & Cheese
Challenge
Saturday, September 14, 2012
The event logo is complete and efforts to secure our 30 area chefs
are underway for the first annual Vermont Mac & Cheese
Challenge.
BBQ Chicken & Cheddar
Barbeque Chicken, King Arthur Flour
French Loaf Bread, Sliced Apples, and
VFCC Farmstead Cheddar.
Pears, Cheddar & Spinach
KAF's French Loaf Bread, Pears, VFCC
Governor's Cheddar and Baby Spinach!
Thirty (30) area chefs will compete for a cash prize, basket of
cheese and ultimate bragging rights for their Mac & Cheese recipe.
People's Choice Award will also be given as guests cast their ballot
for their favorite.
Details for this event are unfolding with Live Music, Harpoon®
draft beer available for purchase, and a calf petting zoo all on tap
for the event.
If you work for an area restaurant and would like to join the
challenge, please contact Angie Underwood
([email protected]) or Sharon Huntley
([email protected]) or call 802-457-9992.
Hey VFCC fans...we want to hear from you! Let us know
about your favorite cheese shop so we can get our cheeses in your
backyard. Send your favorite store name and location to
[email protected]
Thanks!
Sincerely,
Sharon Huntley
Vermont Farmstead Cheese Company
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