Ibby foodblogs

[xoxoxoBruce]

Originally Posted by Ibby

...Literally part of the reason I moved to Vermont is for GOOD CHEESE.

My family has been buying cheese from Crowley since my Mother was seven years old... she'll be 93 in December. We'd get a 33 lb wheel of cheddar and a 5 lb wheel of sage cheddar, then cut it up for the kin folk. The wheels dropped to 20 lbs in the mid 50s.

Then the government got all pissy about making cheese in the barn with wooden equipment, (flys are protein, man) so they shut down for a year or so then bought all stainless equipment and moved to a dedicated building down the road.

Their cheese was always wonderful and would sharpen up nicely in 4 or 5 months. Unfortunately the last catalog I got showed no wheels at all, only those damn bricks... you know, 8 or 10 oz with color coded wax. I suppose for the tourist trade and mail order it's a good move, but I don't think it tastes the same. But if you're out grooving on the leaves, and going near Healdville, you might stop and see if the store has wheels they'll cut you a piece of.

Oh, Mike Rowe made cheese with them on Dirty Jobs, too.