Cheese company makes impression
SOUTH WOODSTOCK — Vermont Farmstead Cheese Company was awarded second place at the 2013 U.S. Championship Cheese Contest for its BrickHaus Tilsit cheese.
The U.S. Championship Cheese Contest, held in Green Bay, Wis., drew a record-breaking 1,702 entries from cheesemakers across the country. The competition graded products spanning 82 categories, with VFCC’s BrickHaus Tilsit receiving a 98.65 rating out of 100, placing it second in the Open Class Semi-Soft category.
“Our BrickHaus Tilsit has proven a favorite among industry experts and consumers alike, having received five awards for excellence in the past two years,” said Rick Wood, the company’s head cheesemaker.
Tilsit cheese is an adaptation of the Danish Havarti. It originates in Old Prussia where Danish immigrants settled in the town of Tilsit. They sought to produce a cheese reminiscent of their homeland, but ultimately created a more full-flavored product representative of their new home.
The Danish ancestry coupled with the five-pound loaf format inspired the name BrickHaus. As a washed curd cheese, the company employs special techniques to handle its delicate nature during the cheesemaking process, resulting in a smooth-textured, medium-firm cheese rich with buttery and fruity notes.
Vermont Farmstead Cheese is the recipient of 33 industry awards, a major accomplishment for the company, which has been producing farmstead and artisanal cheeses for only two years.
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