8/14/2023 0 Comments Plymouth artisan cheese factory![]() ![]() Vermont-based writer Marialisa Calta chronicled the Dixons' results in a 1986 New York Times story called " An Experiment in Cheese-Making: Brie From Vermont." At a University of Vermont tasting, the third-generation owner of France's award-winning Fromagerie Renard-Gillard "sniffed" the Dixons' cheese and "squinted at the rind through a magnifying glass. His education contributed to two cheeses for Guilford: Mont-Brie and Mont-Bert, pasteurized approximations of the French originals. Peter Dixon headed to Ontario's University of Guelph, where he learned to make Camembert and 10 other types of cheese. After mastering a Neufchâtel-style fromage blanc, they set their sights on a piquant, French-style Brie made from pasteurized American milk. Not so the Brie the Dixons set out to create under their new brand, Guilford Cheese Company. "American consumers want a mild cheese, and the French knew that, so when they started creating a Brie for Americans, they designed it to be very mild and white." "All Americans knew was supermarket Brie," he says. But that Brie, Dixon points out, bore little resemblance to the real French item. Having a wheel of the oozing cheese on the counter at a party was a symbol of sophistication akin to eating sushi or satay. If you remember the 1980s, you remember the Brie. So I thought, I'll be a cheesemaker." French Connections "I realized I didn't want to be a professional musician. "I was playing rock and roll in Portland, Maine, just bumming around," he recalls. (Today, Sam is the dairy manager at Shelburne Farms.) Peter's calling was less obvious. Peter Dixon's brother, Sam, had obvious credentials: He was already studying animal science at the University of Vermont. The senior Dixon looked to cheese production as a way to save the farm and perhaps support the family - while bringing his grown children back into the fold. In the 1970s, Vermont farms with special licenses had been able to sell raw milk, but the program ended in 1982 after a related illness made the agriculture department rethink the practice. One of those farmers was John Dixon, Peter Dixon's father, who was seeking a new income source to replace his raw-milk bottling business. But in the 1980s, farmers began to return to the tradition, hoping to find customers willing to eschew the Kraft and Velveeta products that had taken over the American table. ![]() ![]() In his research, Roberts was able to identify only 39 small cheesemakers operating in the U.S. Caciocavallos, hanging and sliced (below)Īnd then it wasn't long before cheese became a factory-made commodity.Using their signature heritage cheddar, Original Plymouth, as the basis, the husband-wife team went on to create a dynamic line of hand-waxed, cave-aged and blue cheeses that today comprise the Plymouth brand. While the company's roots are steeped in the green-pastured classics of Americana, in time Jesse and Sarit sought to explore variations on their cheeses. Her fine art background enhanced the Plymouth products to a new level of aesthetic appeal. ![]() Sarit Werner packed her bags and left the urban hustle of New York City to not only marry Jesse, but also to truly join forces with him. The antique cheese factory and its equipment were also brought back to life, the result of which became an artisanal cheese company that today crafts cheeses by hand, the way it was done over 125 years ago on the Plymouth homestead. Jesse Werner has always held a vision to preserve the working landscape of his beloved Vermont and took on the momentous task of reviving the original 1890 Coolidge-era granular curd recipe that the first European settlers brought to the new world. The Plymouth Cheese Factory in Plymouth, Vermont, has been producing high-quality, raw milk artisan cheeses for over 125 years. Marketing Trends & Nutritional Materials.Traceability: Commitment to a Higher Standard. ![]()
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