[Congressional Record Volume 165, Number 176 (Tuesday, November 5, 2019)]
[Senate]
[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

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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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