Vermont Cheesemakers Shine at National Competition: Small Farms Make Big Impact
Source: The DairyNews
Vermont cheesemakers have once again demonstrated their prowess by clinching 34 ribbons at a recent national cheese competition, underscoring the state's reputation as a powerhouse in the dairy industry.
Among the winners are renowned producers like Cabot and Jasper Hill, as well as smaller outfits nestled in the Green Mountains that are making significant strides.
One such small-scale producer is Sage Farm Goat Dairy in Stowe, where sisters Molly and Katie Pindell tend to a herd of 16 alpine goats. Their dedication to quality and craftsmanship recently paid off at the American Cheese Society National Judging and Competition held in Minnesota, where they won two ribbons in the farmstead category, which recognizes cheeses made from the milk of the farm’s own animals and aged on the same premises.
"The effort and care we put into every aspect of our farming and cheesemaking are what brought us these awards," Molly Pindell remarked. The success is particularly sweet for the Pindells, given the size and scale of their operation. "It’s thrilling to achieve such recognition, especially competing against much larger farms with more resources," she added.
The competition drew entries from hundreds of cheesemakers across the United States, highlighting the challenges and costs associated with participating in such events. "It's a gamble for a small farm like ours, but winning makes it all worthwhile," Pindell explained.
Sage Farm’s award-winning cheeses, Morse Camembert and Maple Banon, quickly sell out at local markets and stores, including Commodities Natural Market in Stowe. "Our customers love the uniqueness and quality of Sage Farm’s cheeses. They typically sell out within a day or two," said Karl Bauer, a store manager.
This accolade not only highlights the quality of Vermont's artisan cheeses but also reflects a growing trend in the state’s dairy industry. With goat milk fetching a higher price than cow milk, more producers are considering the switch to goat farming. "Seeing some of the larger cow dairies starting to keep goats is exciting. I’m proud to be part of this shift," Pindell noted.
One such small-scale producer is Sage Farm Goat Dairy in Stowe, where sisters Molly and Katie Pindell tend to a herd of 16 alpine goats. Their dedication to quality and craftsmanship recently paid off at the American Cheese Society National Judging and Competition held in Minnesota, where they won two ribbons in the farmstead category, which recognizes cheeses made from the milk of the farm’s own animals and aged on the same premises.
"The effort and care we put into every aspect of our farming and cheesemaking are what brought us these awards," Molly Pindell remarked. The success is particularly sweet for the Pindells, given the size and scale of their operation. "It’s thrilling to achieve such recognition, especially competing against much larger farms with more resources," she added.
The competition drew entries from hundreds of cheesemakers across the United States, highlighting the challenges and costs associated with participating in such events. "It's a gamble for a small farm like ours, but winning makes it all worthwhile," Pindell explained.
Sage Farm’s award-winning cheeses, Morse Camembert and Maple Banon, quickly sell out at local markets and stores, including Commodities Natural Market in Stowe. "Our customers love the uniqueness and quality of Sage Farm’s cheeses. They typically sell out within a day or two," said Karl Bauer, a store manager.
This accolade not only highlights the quality of Vermont's artisan cheeses but also reflects a growing trend in the state’s dairy industry. With goat milk fetching a higher price than cow milk, more producers are considering the switch to goat farming. "Seeing some of the larger cow dairies starting to keep goats is exciting. I’m proud to be part of this shift," Pindell noted.
