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She's Vermont's "big cheese"

SHELBURNE For the second year in a row, Shelburne Farms Head Cheesemaker Jaime Yturriondobeitias Shelburne Farms smoked cheddar was judged best in its class at the American Cheese Society competition in Chicago last weekend. More than 1,200 cheesemakers from all parts of the United States competed in the three-day event which also included lectures, seminars, and tastings. Cheesemaker Yturriondobeitia represented Shelburne Farms at the ACS event and said she was thrilled to bring home the blue ribbon. Shelburne Farms smoked cheddar is a creamy six to nine-month cheddar that has been smoked over a hickory wood fire by the Monks of New Skete in New York, experts in smoking to create a rich savory flavor. We think a large part of our success in making a smoked cheddar that people really love, is the cold smoked traditional method used for our cheese. Its obvious that the judges agree, Jaime said. The cheesemakers at Shelburne Farms use the milk of Shelburne Farms herd of Brown Swiss cows to make a traditional Farmhouse cheddar, producing about 400 pounds of cheese each day from about 7,000 pounds of milk. They make cheese between April and November each year in a cheesemaking center in the historic Farm Barn. The cheese, including six-month, one-year, two-year and clothbound cheddar and cheese spreads are sold at the Shelburne Farms Welcome Center, at local markets and specialty stories throughout the United States, and by mail order all over the world.

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