Retail Store in Brattleboro
Grafton Village Cheese Company is a cheesemaker in the town of Grafton in the U.S. state of Vermont. The company produces hand-crafted aged cheddar cheese.
Grafton Village Cheese Company is a cheesemaker in the town of Grafton in the U.S. state of Vermont. The company produces hand-crafted aged cheddar cheese.
The company is the successor to the 1892 Grafton Cooperative Cheese Company, which was founded to handle surplus local milk. [1] The original company went out of business due to a fire. [1] It was restored in the mid-1960s with help from the Windham Foundation, a nonprofit organization whose mission is to "preserve the vitality of Vermont's rural communities". [2] [3] [1] Grafton's cheddar is synthetic-hormone-free and made mostly from Jersey cow milk from Vermont family farms. [3] [4] The most common cheese offered by the Grafton Cheese is their block cheddar, made in 40 pound blocks and then cut to different sales sizes. [4]
In July 2008 the company celebrated the opening of a new production plant and retail store in Brattleboro. [3] The shop is "a 2,500-square-foot classic barn-like structure encompassing a full-service artisanal cheese shop" offering "more than 70 types of cheeses, wine, Vermont microbrews, fresh bread, maple products and other gourmet food items and accompaniments." [3]
In 2014, the Grafton Spring Brook milk Cheese won the "Best USA Cheese trophy" at the 2014 International Cheese Awards. [4]
Cheddar cheese, commonly known as cheddar, is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are now produced all over the world.
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale.
Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita and tyropita. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Processed cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
The Cabot Creamery Co-operative is an American dairy agricultural marketing cooperative, which is owned by more than 800 local dairy farmers in New England and upstate New York, and Agri-Mark Family Dairy Farms, Incorporated.
Modern American cheese is a type of processed cheese developed in the 1910s made from cheddar, Colby, or similar cheeses. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
Kimball Union Academy is a private boarding school located in New Hampshire. Founded in 1813, it is the 22nd oldest boarding school in the United States. The academy's mission is to "prepare students for the challenges of tomorrow’s world by inspiring academic mastery, creativity, responsibility, and leadership." It is located in the upper Connecticut River Valley village of Meriden, New Hampshire.
Better Cheddars is a snack food brand of baked cheese crackers that are prepared using cheddar cheese as a main ingredient. Better Cheddars are manufactured by Nabisco, a subsidiary of Mondelēz International. In the United States, Better Cheddars are marketed under the "Flavor Originals" trademark, which also includes the Chicken in a Biskit brand. Better Cheddars were first introduced by Nabisco in February 1981. Various flavors of the cracker have been purveyed to consumers.
Colby-Jack, or Co-jack/Cojack, is an American cheese made from Colby and Monterey Jack. It is classified as semi-hard in texture and is mild due to its 2-week aging process. It is generally sold in a full-moon or a half-moon shape when it is young. The flavor of Colby-Jack is mild to mellow. Colby-Jack cheese is mainly produced in the states of Wisconsin and California. It is used in various dishes or as a topping to be melted. These dishes include burgers, pasta bakes, macaroni and cheese, casseroles and so on. It is predominantly used in America as it is an American cheese. Internationally, Colby-Jack is not readily available.
The Gourmet Ghetto was a colloquial name for the business district of the North Berkeley neighborhood in the city of Berkeley, California, known as the birthplace of California cuisine. Other developments that can be traced to this neighborhood include specialty coffee, the farm-to-table and local food movements, the rise to popularity in the U.S. of chocolate truffles and baguettes, the popularization of the premium restaurant designed around an open kitchen, and the California pizza made with local produce. The business district, also known as Gourmet Gulch, is sometimes more formally referred to as "North Shattuck." After coalescing in the mid-1970s as a culinary destination, the neighborhood received its "Gourmet Ghetto" nickname in the late 1970s from comedian Darryl Henriques. Early, founding influences were Peet's Coffee, Chez Panisse and the Cheese Board Collective. Alice Medrich began her chain of Cocolat chocolate stores there.
Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City.
The cheese dream is an open-faced version of the American grilled cheese sandwich made with bread, cheese and butter, as well as other ingredients.
Murray’s Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village in New York City. It was founded in Greenwich Village in circa 1962 as a spinoff of Glen Alden farms, an egg and dairy wholesaler, the company later expanded, and in 2012 opened a restaurant in Manhattan named Murray’s Cheese Bar. As of 2021 there are more than 800 locations, and in February 2017 the franchise was acquired by the Kroger Company.
Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Jasper Hill Farm is also the location of the Cellars at Jasper Hill, which provides aging, sales & marketing services.
Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.
Dairy is a significant part of the total agricultural output of the state of Vermont. The state has 645 dairy farms milking cattle, sheep, and/or goats which produced 2.7 billion pounds of milk in 2019. Vermont ranks 15th in the United States for raw milk production.
Coordinates: 43°10′18.9″N72°36′33.6″W / 43.171917°N 72.609333°W
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