Rebecca Mark writes in The Village Voice of a new restaurant in Chelsea called Tipsy Parson.  Owner Garcia Gibson noted in the article of the menu, "It's things you crave from childhood but with a more upscale, refined style. If your mom made it with Velveeta, we'll make it with Grafton cheddar."  The antithesis of Velveeta?  We think we like it.

Richard Auffrey, who writes a blog called "The Passionate Foodie", attended the Vermont Cheesemakers Festival last month.  Here's one of his reviews:  Maybe the most impressive cheese I tasted at the festival was the Grafton Clothbound Cheddar, pictured above. This cheese is made from raw cow's milk and traditional animal rennet. It is bound in cheesecloth and aged in caves for up to ten months. This cheese had an amazing, complex taste. The flavors burst into my mouth, a melange of nuttiness, butter, earthiness, salt and more. I so much wanted a nice glass of wine to pair with this cheese. This is truly a cheese lover's cheese, an exceptional example of the best of cheddar. This gets my highest recommendation."  Richard, your blog gets our highest appreciation!

 

Our first two Southern Vermont Cheese Tours were truly awesome.  25 people made cheese, visiting farms, ate fabulous food, made new friends, and went home with lots of cheese.  Stay tuned for upcoming dates for the spring, or check in with our sister company, The Old Tavern at Grafton.