 Greetings!
Welcome to the Grafton Village Cheese Company's newsletter. It's a conglomeration of news, notes and notable products for cheeseheads around the globe. Stay tuned for occasional updates; forward this on to your friends; and as always, eat more cheese.
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Something Old The Covered Bridge Rules, Redux
Last year, we ran a little manifesto called Covered Bridge Rules. In honor of several nearby bridge renovations, we thought we'd run a refresher. You see, we believe that covered bridges are a metaphor for life, and the Rules are a metaphor for lifestyle. Think about navigating supermarkets, roadways, even ski area lift lines. It's about kindness, it's about consideration, it's about Vermont. And so, a review:
Let's start with who goes first. This is fairly simple, but frequently misunderstood. In a word, alternate. A car from one direction goes through, and then a car from the other direction goes through. It's quite civil. Yet sometimes, visitors arrive with a freeway mentality, and they feel they must get aggressive and seize an opening like an on-ramp on the Merritt Parkway. But in reality, there's just no place for aggression on a covered bridge. It's a place for peaceful passage from one point to another. It's a time for taking one's turn. And it feels good.
Next, and perhaps most importantly, there's the wave. When you've waited your turn, and the car from the opposite direction passes by you, it is customary for both parties to give a little wave. Not a parade wave, not a hello-from-across-the-street wave, but a small acknowledgement that you know the rules and appreciate the civility. Varieties abound; there's the pointer finger wave, the peace sign wave, the four-finger wave, but please, never a full hand wave. The rule of thumb is that the thumb stays on the steering wheel. And it's quick, like a little salute. Some keep their wave up until they receive reciprocation, but most just assume the passer will wave back, so they just do a quick up and down. It's just the way it is.
Thoughts? Comment on our blog.
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Something New
A brand new way to give and get the best of Vermont We're pleased to announce that we have a brand spankin' new online storefront on graftonvillagecheese.com. We think you'll appreciate the new features, like creating an address book, making a quick re-order, scheduling an automatic shipment of your favorite products, sending gifts to different addresses, and much more. As always, we're open to comments, questions, or feedback of any kind. Let us know what you think on our Facebook Page!
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And a Special for You The Colors of Fall...in Cheese To honor t he natural phenomenon that is Vermont foliage, and to celebrate our new online store, we're offering the a special discount on 8 ounce bars of Premium One-Year Cheddar in red wax, Maple Smoked Cheddar in brown wax, and Horseradish Cheddar in orange wax. Take 15% off those items from now through next Friday, October 22, by entering the coupon code newstore15 in the payment screen when you check out.
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Meet Our Cheesemakers The First in a Series
A key member of the Grafton cheesemaking team is Greg Joslyn. His father became a cheesemaker right out of high school, and Greg and his brother, Chris, used to come to the cheese plant on the weekends to help out. The family affair extended to Greg's uncle, who also made cheese for about 20 years. While working at a sister company of the Windham Foundation 12 years ago, Greg was asked to help out with the second shift. He's been making cheese ever since, and is currently the Production Supervisor at the Brattleboro plant, having recently completed the University of Vermont Cheesemaking Certificate Program. His favorite cheesy factoid: that only 21 ounces of rennet can coagulate 1500 pounds of milk.
Keep checking our site for more cheesemaker bios. Feel free to send Greg a note while you're there.
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Come visit us in Grafton or Brattleboro!
Sincerely,
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