In the wake of The American Cheese Society’s annual conference, held in Burlington, Vermont this past weekend, I thought I’d take a moment to give a shout-out to some of my cheesiest pals.
After flirtations with wine making and a stint producing Vermont cider for Cider Jack, Carleton moved on to cheese making, founding Champlain Valley Creamery several years ago. His organic cream cheese is wonderful stuff. He’s been recognized lately in an article which appeared in the Burlington Free Press, "Visiting the Vermont Cheese Trail,” and is also included in the new publication by Ellen Ecker Ogden, The Vermont Cheese Book.
Anne happens to run one of the finest – and tiniest – cheese shops in Manhattan, Saxelby Cheesemongers, specializing in American farmstead cheese and helping to put the Lower East Side’s Essex Street Market on the map. After spending the weekend at the ACS Conference, I’m sure she’ll have some new treasures in the pipeline. She’s also been coordinating and hosting a series of group visits – she calls the trips “A Day A Whey” – to various farmstead cheese makers throughout the Northeast Corridor. Check out the Saxelby Cheesemongers Blog for details.
Aimee continues to ply her passion for cheese on a daily basis behind the counter at Talula’s Table in the village of Kennett Square, PA. Her Monday Cheese “Happy Hours,” featured recently in The News Journal, at WC Dish and right here on McDuff’s Food & Wine Trail, continue to sell-out fast and are a great way to be exposed to an array of quality selections. The theme changes each session, with classes usually scheduled for the first Monday of each month.
Keep up the good work my friends!