A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Everybody Loves Cheese

Especially me!  If cheese is not on your list of favorite foods, perhaps this cheese-loving blog post will change your mind.   If I were left on a desert island with only one food choice to sustain me – it would be hands down CHEESE.  I could live on cheese, especially if paired with good bread. Fortunate for me, and the cheese connoisseurs out there, Vermont is an acknowledged national cheese leader of the American artisanal cheese renaissance. Thanks to over 50 cheese makers in our state, we have an abundance of cheese to choose from.  Our state crafts some of the world’s finest cheese, producing over 150 varieties and winning scores of awards. For our many readers who don’t live in our green mountain state, a sampling of cheeses that can be found around our state is the perfect reason to visit.

 

Bronwyn’s father, Evan Jones, published The World of Cheese in 1976. Chapter by chapter, he probes the mystery of what cheese actually is, how it is made, and explores various families of different cheeses.  Bronwyn shared with me,   â€śMy childhood experience walking in our Manhattan neighborhood to find really good cheese culminated when I took the photographs for this seminal book of my fathers.” Cheese has delighted Bronwyn ever since. Her artisanal cheese platters, created with love and affection, are always graced with the most interesting cheeses and often the latest style from one of Vermont’s many farms like Jasper Hill, Orb Weaver, or Shelburne Farms.  Local establishments, like Healthy Living Market and Dedalus Wine Shop, offer a wide selection of Vermont and international cheeses, complete with cheese mongers to help you select the best choices for any occasion.

Close friend Catherine Donnelly, the former co-director of the Vermont Institute for Artisan Cheese, America’s first Comprehensive academic research center devoted to artisan cheese edited the impressive Oxford Companion to Cheese in 2016.  Last fall,  Ending the War on Artisan Cheese was published and is getting rave reviews.  Cathy knows more about cheese than any one I know, and listening to her speak about cheese is a treat. In fact, this Wednesday, February 19, you can hear her speak at the Davis Auditorium at University of Vermont Medical School at 6pm on her new book.  You can register for tickets (free) by following this link.

Shelburne Farms, a beautiful treasure located on the shores of Lake Champlain, is all about cheese.   At the Welcome Center, almost an entire wall displays all sorts of interesting cheese books that you can browse while sampling their various types of cheddar made from happy cows on the farm.  Cows who have lake views from their pastures are key to the delicious award winning cheddar cheese created here.

If you are looking for an amazing grilled cheese sandwich, I have two suggestions. The Best Grilled Cheese EVER at Chef’s Corner in Williston is worth the trip.  Roasted Portobello mushrooms, Cabot cheddar, Boursin cheese, and scallions, create an amazing sandwich, served with a roasted red pepper dipping sauce.  Another favorite is the grilled cheese at Great Northern in Burlington, using local cheeses, crème fraiche, and basil, on Red Hen Bread served with tomato soup.  And at popular downtown eatery, Honey Road, the baked feta with red pepper ezme served on house-made seed bread is a must order here!

I can’t imagine a world without this immensely flavorful food, CHEESE, that when paired with a good bottle of wine and a crusty baguette offers the perfect meal.  Thanks to Evan Jones legacy and beloved professor Catherine Donnelly, for sharing their wisdom and expertise, bringing the world of cheese to life. They offer us a deeper appreciation for a food I personally cannot live without.

– Laurie Caswell Burke – 

Posted: 2-16-2020

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Especially me!  If cheese is not on your list of favorite foods, perhaps this cheese-loving blog post will change your mind.   If I were left on a desert island with only one food choice to sustain me - it would be hands down CHEESE.  I could live on cheese, especially if paired with good bread. Fortunate for me, and the cheese connoisseurs out there, Vermont is an acknowledged national cheese leader of the American artisanal cheese renaissance. Thanks to over 50 cheese makers in our state, we have an abundance of cheese to choose from.  Our state crafts some of the world’s finest cheese, producing over 150 varieties and winning scores of awards. For our many readers who don’t live in our green mountain state, a sampling of cheeses that can be found around our state is the perfect reason to visit.

 

Bronwyn’s father, Evan Jones, published The World of Cheese in 1976. Chapter by chapter, he probes the mystery of what cheese actually is, how it is made, and explores various families of different cheeses.  Bronwyn shared with me,   â€śMy childhood experience walking in our Manhattan neighborhood to find really good cheese culminated when I took the photographs for this seminal book of my fathers.” Cheese has delighted Bronwyn ever since. Her artisanal cheese platters, created with love and affection, are always graced with the most interesting cheeses and often the latest style from one of Vermont’s many farms like Jasper Hill, Orb Weaver, or Shelburne Farms.  Local establishments, like Healthy Living Market and Dedalus Wine Shop, offer a wide selection of Vermont and international cheeses, complete with cheese mongers to help you select the best choices for any occasion.

Close friend Catherine Donnelly, the former co-director of the Vermont Institute for Artisan Cheese, America’s first Comprehensive academic research center devoted to artisan cheese edited the impressive Oxford Companion to Cheese in 2016.  Last fall,  Ending the War on Artisan Cheese was published and is getting rave reviews.  Cathy knows more about cheese than any one I know, and listening to her speak about cheese is a treat. In fact, this Wednesday, February 19, you can hear her speak at the Davis Auditorium at University of Vermont Medical School at 6pm on her new book.  You can register for tickets (free) by following this link.

Shelburne Farms, a beautiful treasure located on the shores of Lake Champlain, is all about cheese.   At the Welcome Center, almost an entire wall displays all sorts of interesting cheese books that you can browse while sampling their various types of cheddar made from happy cows on the farm.  Cows who have lake views from their pastures are key to the delicious award winning cheddar cheese created here.

If you are looking for an amazing grilled cheese sandwich, I have two suggestions. The Best Grilled Cheese EVER at Chef’s Corner in Williston is worth the trip.  Roasted Portobello mushrooms, Cabot cheddar, Boursin cheese, and scallions, create an amazing sandwich, served with a roasted red pepper dipping sauce.  Another favorite is the grilled cheese at Great Northern in Burlington, using local cheeses, crème fraiche, and basil, on Red Hen Bread served with tomato soup.  And at popular downtown eatery, Honey Road, the baked feta with red pepper ezme served on house-made seed bread is a must order here!

I can’t imagine a world without this immensely flavorful food, CHEESE, that when paired with a good bottle of wine and a crusty baguette offers the perfect meal.  Thanks to Evan Jones legacy and beloved professor Catherine Donnelly, for sharing their wisdom and expertise, bringing the world of cheese to life. They offer us a deeper appreciation for a food I personally cannot live without.

- Laurie Caswell Burke - 

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Especially me!  If cheese is not on your list of favorite foods, perhaps this cheese-loving blog post will change your mind.   If I were left on a desert island with only one food choice to sustain me - it would be hands down CHEESE.  I could live on cheese, especially if paired with good bread. Fortunate for me, and the cheese connoisseurs out there, Vermont is an acknowledged national cheese leader of the American artisanal cheese renaissance. Thanks to over 50 cheese makers in our state, we have an abundance of cheese to choose from.  Our state crafts some of the world’s finest cheese, producing over 150 varieties and winning scores of awards. For our many readers who don’t live in our green mountain state, a sampling of cheeses that can be found around our state is the perfect reason to visit.

 

Bronwyn’s father, Evan Jones, published The World of Cheese in 1976. Chapter by chapter, he probes the mystery of what cheese actually is, how it is made, and explores various families of different cheeses.  Bronwyn shared with me,   â€śMy childhood experience walking in our Manhattan neighborhood to find really good cheese culminated when I took the photographs for this seminal book of my fathers.” Cheese has delighted Bronwyn ever since. Her artisanal cheese platters, created with love and affection, are always graced with the most interesting cheeses and often the latest style from one of Vermont’s many farms like Jasper Hill, Orb Weaver, or Shelburne Farms.  Local establishments, like Healthy Living Market and Dedalus Wine Shop, offer a wide selection of Vermont and international cheeses, complete with cheese mongers to help you select the best choices for any occasion.

Close friend Catherine Donnelly, the former co-director of the Vermont Institute for Artisan Cheese, America’s first Comprehensive academic research center devoted to artisan cheese edited the impressive Oxford Companion to Cheese in 2016.  Last fall,  Ending the War on Artisan Cheese was published and is getting rave reviews.  Cathy knows more about cheese than any one I know, and listening to her speak about cheese is a treat. In fact, this Wednesday, February 19, you can hear her speak at the Davis Auditorium at University of Vermont Medical School at 6pm on her new book.  You can register for tickets (free) by following this link.

Shelburne Farms, a beautiful treasure located on the shores of Lake Champlain, is all about cheese.   At the Welcome Center, almost an entire wall displays all sorts of interesting cheese books that you can browse while sampling their various types of cheddar made from happy cows on the farm.  Cows who have lake views from their pastures are key to the delicious award winning cheddar cheese created here.

If you are looking for an amazing grilled cheese sandwich, I have two suggestions. The Best Grilled Cheese EVER at Chef’s Corner in Williston is worth the trip.  Roasted Portobello mushrooms, Cabot cheddar, Boursin cheese, and scallions, create an amazing sandwich, served with a roasted red pepper dipping sauce.  Another favorite is the grilled cheese at Great Northern in Burlington, using local cheeses, crème fraiche, and basil, on Red Hen Bread served with tomato soup.  And at popular downtown eatery, Honey Road, the baked feta with red pepper ezme served on house-made seed bread is a must order here!

I can’t imagine a world without this immensely flavorful food, CHEESE, that when paired with a good bottle of wine and a crusty baguette offers the perfect meal.  Thanks to Evan Jones legacy and beloved professor Catherine Donnelly, for sharing their wisdom and expertise, bringing the world of cheese to life. They offer us a deeper appreciation for a food I personally cannot live without.

- Laurie Caswell Burke - 

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Especially me!  If cheese is not on your list of favorite foods, perhaps this cheese-loving blog post will change your mind.   If I were left on a desert island with only one food choice to sustain me - it would be hands down CHEESE.  I could live on cheese, especially if paired with good bread. Fortunate for me, and the cheese connoisseurs out there, Vermont is an acknowledged national cheese leader of the American artisanal cheese renaissance. Thanks to over 50 cheese makers in our state, we have an abundance of cheese to choose from.  Our state crafts some of the world’s finest cheese, producing over 150 varieties and winning scores of awards. For our many readers who don’t live in our green mountain state, a sampling of cheeses that can be found around our state is the perfect reason to visit.

 

Bronwyn’s father, Evan Jones, published The World of Cheese in 1976. Chapter by chapter, he probes the mystery of what cheese actually is, how it is made, and explores various families of different cheeses.  Bronwyn shared with me,   â€śMy childhood experience walking in our Manhattan neighborhood to find really good cheese culminated when I took the photographs for this seminal book of my fathers.” Cheese has delighted Bronwyn ever since. Her artisanal cheese platters, created with love and affection, are always graced with the most interesting cheeses and often the latest style from one of Vermont’s many farms like Jasper Hill, Orb Weaver, or Shelburne Farms.  Local establishments, like Healthy Living Market and Dedalus Wine Shop, offer a wide selection of Vermont and international cheeses, complete with cheese mongers to help you select the best choices for any occasion.

Close friend Catherine Donnelly, the former co-director of the Vermont Institute for Artisan Cheese, America’s first Comprehensive academic research center devoted to artisan cheese edited the impressive Oxford Companion to Cheese in 2016.  Last fall,  Ending the War on Artisan Cheese was published and is getting rave reviews.  Cathy knows more about cheese than any one I know, and listening to her speak about cheese is a treat. In fact, this Wednesday, February 19, you can hear her speak at the Davis Auditorium at University of Vermont Medical School at 6pm on her new book.  You can register for tickets (free) by following this link.

Shelburne Farms, a beautiful treasure located on the shores of Lake Champlain, is all about cheese.   At the Welcome Center, almost an entire wall displays all sorts of interesting cheese books that you can browse while sampling their various types of cheddar made from happy cows on the farm.  Cows who have lake views from their pastures are key to the delicious award winning cheddar cheese created here.

If you are looking for an amazing grilled cheese sandwich, I have two suggestions. The Best Grilled Cheese EVER at Chef’s Corner in Williston is worth the trip.  Roasted Portobello mushrooms, Cabot cheddar, Boursin cheese, and scallions, create an amazing sandwich, served with a roasted red pepper dipping sauce.  Another favorite is the grilled cheese at Great Northern in Burlington, using local cheeses, crème fraiche, and basil, on Red Hen Bread served with tomato soup.  And at popular downtown eatery, Honey Road, the baked feta with red pepper ezme served on house-made seed bread is a must order here!

I can’t imagine a world without this immensely flavorful food, CHEESE, that when paired with a good bottle of wine and a crusty baguette offers the perfect meal.  Thanks to Evan Jones legacy and beloved professor Catherine Donnelly, for sharing their wisdom and expertise, bringing the world of cheese to life. They offer us a deeper appreciation for a food I personally cannot live without.

- Laurie Caswell Burke - 

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4 responses to “Everybody Loves Cheese”

  1. Laurie, You did it, you celelbrated artisan cheese as it should be celebrated! Thank goodness for France, the country that formed and honed my father’s love of cheese. He grew up in Minnesota where the only soft-ripened cheese was Leiderkranz, a cheese I used to call “smelly cheese” as a child.
    After falling in love with French cuisine, meals at my father’s table always included a cheese course. Moving to Vermont just as artisan cheese was beginning to be made as a value-added product, it was natural for me to enjoy and encourage my friends to try the special cheeses being made in our beloved state. None of this would have happened if Cathy Donnelly hadn’t started the Artisan Cheese Institute at UVM, so don’t miss her talk at the Davis Center on Weds, Feb. 19th
    .

  2. Laurie says:

    Bronwyn- It was my pleasure and thank you for adding more lovely memories of your father and you and your early connection to cheese. My father loved that too and I HATED the smell and called it “smelly cheese too! Stay tuned folks as next month we will be exploring the wonderful world of BREAD! And Cathy’s talk will be well worth it but you need to register- see link on the blog post!

  3. Wonderful article Laurie — my tastebuds are craving more aged extra sharp cheddar cheese from Vermont/Shelburne Farms — and a walk! Cheese — such a social and at the same time — comfort food! So many memories of gatherings arise..fondue at Melinda’s, Raclette at Bea’s …and your inspiring article brought back memories of cheese tours … Parmigiana Reggiano in Italy and Gruyere in Switzerland. Thank you!

    • Laurie says:

      Anne, thank you for this lovely sentimental post and for sharing the countless memories cheese evokes. It IS a social food. We have shared countless cheese, cracker/bread and wine adventures together and look forward to many more. I was just at Shelburne Farms sampling their amazing cheese after a lovely walk by the lake!

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