Join us at the Cheese Counter for a gooey, great tasting fondue for the holidays!
Fondue Tasting at the Cheese Counter
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Cheese
It’s All About the Food: Cheese
Cheese can be included as part of a healthy diet, and since it is so much a part of the local food scene here in Vermont, it must be recognized and appreciated. Vermont has the largest number of artisan cheesemakers per capita in the U.S., and many of these locally produced cheeses are sold at the Co-op. Unlike mass-produced cheese, artisan cheese is made in small quantities, by hand, from fresh, locally available milk from a variety of animals that include Vermont cows, sheep, goats, and buffalo.
Free Fine Cheese Tastings and Demos
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Stop by any day (or every day) to say hi to Joe Green, our Co-op’s new Manager of Cheese Island, and try daily samplings of cheeses. Or come for a special demo on Tuesday, November 20, 5-6:30pm Belper Knoll, the highly unusual signature cheese of Jumi, a fifth-generation artisanal Danish cheese collective. This hard cheese has the appearance of a rough stone due to its peppercorn covering. We will only have a small supply, so get here early to taste and buy!
Free Fine Cheese Tastings and Demos
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Stop by any day (or every day) to say hi to Joe Green, our Co-op’s new Manager of Cheese Island, and try daily samplings of cheeses. Or come for a special demo on Thursday, November 15, 11am-1pm with L’Amuse Signature Gouda, a beautiful aged gouda created by Fromagerie L’Amuse in Amsterdam. Don’t miss!
Free Fine Cheese Tastings and Demos
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Stop by any day (or every day) to say hi to Joe Green, our Co-op’s new Manager of Cheese Island, and try daily samplings of cheeses. Or come for a special demo on Saturday, November 10, 11am-1pm with Schlossberg, a delicious Alpine cheese from Jumi, a fifth-generation artisanal Danish cheese collective.
Adult Cooking Workshop – DIY Cheesemaking: Fromage Blanc
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Learn how to make fromage blanc, a sweet, tangy, and smooth spreadable cheese from northern France and southern Belgium. Participants will have the opportunity to flavor their own with sweet or savory additions and take home recipes perfect for the holidays. Instructors: Jeannette Fellows (BFC Cheese Dept. buyer and Cheesemaker Extraordinaire) and Lizi Rosenberg (BFC Education Outreach Coordinator) Cost: $10/$5 Shareholders. In the BFC Cooking Classroom/Community Room on Tuesday, November 6, 6-7:30pm. Registration required: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Guess the Weight of the Wheel and Cut the Cheese with Joe!
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Join Joe at Cheese Island for a mininar (little seminar) about a very special 80-pound organic Parmigiano Reggiano wheel from Bio-Hombre. In addition to sharing his knowledge as he demonstrates modern and traditional ways of cutting the giant wheel, he’ll offer samples. Stop in during the days before to guess the weight of the wheel, which we’ll have on display, and you could win a pound! At Cheese Island at the Brattleboro Food Co-op, Friday, November 2nd, 5:30—7pm.
Free Fine Cheese Tastings and Demos: Crown Finish Caves
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Stop by any day (or every day) to say hi to Joe Green, our Co-op’s new Manager of Cheese Island, and try daily samplings of cheeses. Or come for a special demo on Thursday, November 1, 11am-1pm with Crown Finish Caves, a Brooklyn cheese aging facility that partners with many cheesemakers from Vermont and beyond.
Champlain Valley Creamery Cheese Tasting
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Taste scrumptious cheeses from Champlain Valley Creamery at the Brattleboro Food Co-op demo counter.
Vermont Shepherd
From the early 1950’s until the late 1980’s, the United States government placed a high priority on subsidizing wool because of its importance as a material for military uniforms. During this time, David Major’s family was able to raise many sheep and earn up to three dollars a pound for their wool. The industry thrived, and allowed thousands of Americans make a decent living. When the subsidies ended in the ‘80s and ‘90s, the entire wool market in the United States collapsed. Once-vibrant woolen mills in Vermont and Rhode Island became obsolete, as the business of raising sheep quickly travelled overseas due to American farmers no longer being able to survive.
Parish Hill Creamery
The Dream— Six years ago, Peter Dixon and his wife Rachel Fritz Schaal unrolled a giant piece of paper on the big farmhouse table in their kitchen in Westminster West. They started writing out their dreams for the future, and Rachel said, “Okay, this is it, your last best cheese business. What is your heart’s desire?”
