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[Pages S6387-S6388]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]
RECOGNIZING VERMONT'S AWARD-WINNING CHEESEMAKERS
Mr. LEAHY. Madam President. earlier this year, Vermonters who are
expanding and elevating one of Vermont's most honored products--
cheese--were recognized with a record number of ribbons at the American
Cheese Society's 36th Annual Awards competition in Richmond, VA. I am
delighted, though not surprised, that a total of 44 Vermont cheeses won
awards, including 5 that were finalists for Best of Show. Many of these
cheeses are featured every year at our annual Taste of Vermont, held
here on Capitol Hill each May.
Vermont's talented Vermont cheesemakers have brought home top awards
from this competition each year, but never before has the State been a
winner across so many categories. Despite its small size, Vermont was
in the top three States for the number of awards earned--a significant
accomplishment for this bedrock sector in our State.
The winners came from every corner of Vermont, every scale of
production, and for many varieties of cheese. Large producers, like the
Cabot Creamery Cooperative, which represents hundreds of farm families,
came home as winners. So, too, did small operations like Barn First
Creamery, which is home to just 32 goats and 2 farmer-cheesemakers.
This contrast and diverse success is a fitting illustration of
Vermont's agricultural landscape.
The Vermont Cheese Council helped to support the Vermont cheesemakers
involved in the American Cheese Society's competition by providing
technical assistance and marketing support. This council's foundational
role is to help produce and advance Vermont-made cheese. The success of
Vermont cheesemakers at this year's American Cheese Society's Annual
Awards is just the latest testament to its effectiveness. Similar to
the American Cheese Society, the Vermont Cheese Council provides the
public and food professionals with educational events to learn more
about cheese and cheese making throughout the State.
Cheese is a staple for Vermont agriculture and value added
production, with over 45 cheesemakers--the most per capita of any
State--throughout Vermont working with sheep, goats, and multiple cow
breeds, to produce world-class artisanal cheese. The State's Department
of Tourism and
[[Page S6388]]
Marketing provides visitors with a map of the Vermont Cheese Trail
created by the Vermont Cheese Council. It features locations where
visitors can experience over 150 varieties of cheeses. Great cheese
requires great dairy farmers, and both are fundamental to our State's
economy and tradition.
I am proud to celebrate the success of all the cheese producers
throughout my home State of Vermont and want now to recognize the
Vermont cheesemakers receiving awards from this year's American Cheese
Council. They include Barn First Creamery, Westfield; Boston Post
Dairy, Enosburg Falls; Cabot Creamery Cooperative, Cabot; Fairy Tale
Farm, Bridport; Grafton Village Cheese Company, Grafton; Jasper Hill
Farm, Greensboro; Maplebrook Farm, Bennington; Mt. Mansfield Creamery,
Morrisville; Parish Hill Creamery, West Westminster; Sage Farm Goat
Dairy, Stowe; Spring Brook Farm/Farms for City Kids Foundation,
Reading; Vermont Creamery, Websterville; Vermont Farmstead Cheese
Company, Woodstock; Vermont Shepherd, Putney; and Von Trapp Farmstead,
Waitsfield.
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