This past weekend some of the Murray’s staff was lucky enough to escape New York City for the fresh, magical air of Vermont, a gorgeous state with its vast green rolling hills, scattered with cow paddocks.
For the last 5 years, The Vermont Cheesemakers Festival has celebrated all things fromage. Cheese producers from all over the state gather to display a plethora of Vermont-made specialty food products. Not only did we get to catch up with some of our cheesemaking friends, but we also got to enjoy idyllic scenery. Right outside of Burlington, the festival takes place on Shelburne Farm, situated directly on Lake Champlain
When we weren’t busy rolling around in the field, munching on Vermont’s best, or petting the sweetest calf in the world (Skittles), we got to talk curd. Murray’s staffer, and all-around queso expert and connoisseur, Elizabeth Chubbuck, led the “Counter Intelligence” seminar. Elizabeth showcased a couple of cheeses sourced from Vermont that we later age in the Murray’s caves.
You see, Murrays has a very special relationship with this state. Through our Cave Master Reserve program we have been able to source cheeses from Vermont, take them into our caves and age them. This process adds our own Murray’s terrioir to the cheeses.
As Elizabeth explained, this relationship with Vermont cheesemakers is good for both maker and seller. A great case is Vermont Butter & Cheese Company’s Torus. VBC makes this cheese exclusively for Murray’s, and sends it to us very young. When developing this cheese, we decided to go with the doughnut shape, allowing for more rind and varied texture in each bite. VBC produces the cheese, we provide the affinage – producing a product that is exclusive to our cheese counters. By collaborating with different on cheeses, it allows producers to get a little extra attention from Murray’s. We are proud of our Cave Master selection, and participating partners have the advantage of the “Murray’s Showcase”.
Shopping for cheese was another topic that Elizabeth discussed. One of the goals of Murray’s as a company is to demystify the cheese case. She provided tricks of the trade, and explained the difference between taste and flavor. We strongly encourage those who don’t have much experience in buying cheese to step up to the counter and give it a shot. Cheesemongers are thrilled to do this – helping a customer discover a new cheese by taking them through a taste journey is what inspires us.
After spending the weekend with fellow cheese nerds, beautiful cheeses, and breathtaking scenery, it was hard to say goodbye to Vermont.
The Vermont Cheesemakers Festival takes place every year in July, right outside of Burlington. Next year if you need a good reason to visit Vermont, want to eat some cheese and listen to a talented Murray’s cheese-whiz discuss the nuances of the cheese counter, the festival might just be exactly what you’re looking for. Until next year, Vermont will remain in my mind as a magical, distant memory.
(Want to take a class led by Elizabeth? She is teaching “Feel the Funk” 8/19/2013 at Murrays!)
