![]() ![]() Peak foliage season will probably happen early this year - my bet is on the beginning of October. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk. I've started to notice some red and orange leaves in the trees, which means that autumn is just around the corner. The Plymouth Cheese Factory was built in 1890 by Col. Fresh raspberries were abundant for the last few weeks, and now it's blueberry season. The end of summer here is full of flowers, fresh produce, green lawns, and lots of classic Americana. Sarit: Each season in Vermont is unique and magical. Terrain: The landscape around Plymouth looks so beautiful! What's life like in Vermont this time of year? Sarit: Nothing beats a crisp apple or a juicy pear! Onion marmalade, fig jam, and grapes also complement our cheeses nicely. Terrain: What are some of your favorite things to pair with Plymouth cheese? We like trying new things, and we love what tastes good. When we're thinking about new cheeses, we're inspired by flavors from around the world, as well as other varieties that have proven popular. The result is a cheese with a rich, open-bodied texture. It's made by continuously stirring the curd and a lot of hard, manual labor. Granular curd cheddar is one of the oldest types of cheddar, originating in England and brought here by the first European settlers in the New World. Sarit: When we revived the cheese factory, we also revived the old way that the Coolidges used to make cheddar. Terrain: Can you describe the granular curd process for cheese making? What inspires you when you're creating a new cheese variety? We're open to the public for tours and tastings year round! The factory is located on the Calvin Cooldge State Historic Site in Plymouth, Vermont. John Coolidge, a dairy farmer who was the father of President Calvin Coolidge. Sarit: The Plymouth Cheese Factory is the second oldest cheese factory in the United States. Terrain: Can you share some highlights from the long history of the Plymouth Cheese Factory? Recently, we caught up with Sarit to learn more about the history of the Plymouth Cheese Factory and how cheeses are made there today. Sealed inside vibrantly-colored wax, these flavorful cheeses can now be delivered right to your doorstep in our new cheese trios. Made with fresh, raw milk from Vermont cows, every batch of Plymouth Artisan Cheese is crafted and cut by hand. More than a century later, husband and wife team Jesse and Sarit Werner came to Plymouth and revitalized the historic factory, once again producing cheese using its old-world formula and antique equipment. We now sell and produce 20-30 different varieties of cheese, sold throughout New Zealand, to supermarkets, boutique eateries, and restaurants and our other precious customers.Ī 100% New Zealand owned business, still owned by the Dennison family, you can visit our Cheesemaking facilities and shop at Hawksbury Village, or find us at your local Farmers Market.In 1890, the tiny town of Plymouth, Vermont became home to a cheese factory that used time-tested techniques to produce delicious, granular curd-style cheeses. This helps to preserve the cheeses natural delicate or robust flavours.Īll Evansdale cheeses are made naturally free of preservatives and calf rennet. We aim for our cheeses to be enjoyed at their best and to preserve the natural processes and subtle flavouring of the elements within the milk. If cheese is handmade, properly looked after, and left to mature, it can develop a delightfully unique character. The world has changed a lot since Evansdale Cheese first started, but our family continues to make artisan cheese, recognising that cheese can thrive with a little care and consideration. Evansdale Cheese - a little taste of perfection Evansdale Cheese was the first small cheese making factory in New Zealand, beginning in 1977, with the Dennison family cow, Evansdale Cheese has grown from gathering 150 litres of milk each day, to 1,500 litres each day. ![]()
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