Stephanie Butler was the grand prize winner of our Facebook contest for a trip to Vermont to attend the VT Cheesemakers Festival. She was gracious enough to contribute this blog post about her experience on the trip. Thank you, Stephanie – we’re glad you had such a great time!

If you’ve never eaten a half-pound of cheese on a tour bus in a McDonald’s parking lot in Nowheresville, Massachusetts, then obviously you’ve never gone on a trip with the Murray’s Cheese crew. I was lucky enough to win two tickets to the Vermont Whey-cation, and my boyfriend and I spent a whirlwind 40 hours tasting cheese, smelling cheese – by Sunday night I think we were even exuding the stuff through our pores.

Aging facility at Spring Brook Farm

Our trip started with a tour of Spring Brook Farm’s Cheese House. Lead cheese maker Jeremy Stephenson took the time to guide us through each aspect of the 18-month-long process it takes to create one wheel of their tasty Tarentaise. Their cheese caves were something to see: twelve rows of wooden shelves with hundreds of cheeses waiting their turn to be washed and rotated. After the tour we got some time to sightsee around the beautiful grounds, where I met and fell in love with a sweet Jersey named Daisy.

Stephanie at the farm!

On to dinner at Bluebird Tavern, where we were treated to a feast of Vermont’s finest foods. Allison Hooper, the founder of the Vermont Butter and Cheese Creamery, joined us for the meal, where each dish included one of her cheeses as an ingredient. My favorite had to be the whole roast pig on grilled bread with baked goat cheese and pickled blueberries, but the heirloom tomatoes with basil and mascarpone were certainly a close second. I washed everything down with pints of Hill Farmstead Brewery’s Edward, an American Pale Ale I can’t wait to try to track down here in Brooklyn. Add some banana pudding with whipped goat cheese in individual jelly jars for dessert, and I slept that night like a bump on a Vermont log.

Approaching Shelbourne Farm

We awoke the next morning eager to truck off to our ultimate destination: the Vermont Cheesemakers’ Festival at Shelburne Farms. I expected the festival grounds to be gorgeous (it was originally a summer home for the Vanderbilts), but I really didn’t have any idea just how beautiful it would be. Right on the shores of Lake Champlain, with the hazy Adirondacks across the water, I was ready to make plans to move to Burlington right then and there. The festival more than lived up to the setting, with cheese makers sampling their wares next to truffle makers, beer brewers, picklers, and bakers. Non-cheese highlights for me were the Vermont Smoke and Cure booth,  which gave away generous samples of delicious pepperoni (available at Murray’s!), Red Hen Baking Company’s yummy wholegrain loaf (we bought the last one), and the kind ladies at the Vermont Maple Foundation booth who gave us tastes of maple cheesecake. As for cheeses, I loved the creamy ricotta from Narragansett Creamery, Vermont Shepherd’s rich and tangy sheep cheeses (ed. note: Vermont Shepherd cheeses will be available this fall), and just about everything from the Cellars at Jasper Hill.

So much cheese!

After taking in the festival barn, we adjoined to the huge waterfront lawn, where fellow picnickers had set up blankets, wine buckets, and hiking chairs. It was an idyllic scene, for sure, with barefoot children running around, 4-H teenagers showing off their baby goats, and a gentle breeze floating over our heads. I lunched on some Vermont pizza while my boyfriend chowed on a grass fed hamburger, and we toasted our sample wine glasses full of local rosé. “To the good life!” we said, and, for two days in Vermont, it certainly was.

Beth Ann from Murray’s Wholesale department makes friends with a goat.

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baby cow!