Grafton Village Cheese Wins Big At The Big E

October 7, 2011 Windham Foundation

Handmaking worldclass cheddar has been a Grafton Village Cheese tradition for over a century, and now the Vermont creamery is expanding beyond its roots in cheddar with the introduction of its new Cave Aged line. Grafton’s new and existing cheeses earned top honors at the 4th Annual Big E Gold Medal Cheese Competition in West Springfield, MA on August 26, 2011. Grafton Village Cheese won four awards at the event taking home two gold, one silver and one bronze medal.

Statement Of IDFA President Connie Tipton On The "Rural Economic Farm & Ranch Sustainability & Hunger Act"

"Dairy policy continues to be highly controversial. The International Dairy Foods Association, representing milk and dairy manufacturers and 200,000 jobs across the country, opposes S. 1658 and H.R. 3111 because they would limit the U.S. milk supply and raise milk prices. The bills also fail to reduce the regulatory burden, caused by our antiquated and unnecessary milk pricing system, on the dairy industry.

Stonyfield CEO Appeals For Sustainability

Gary Hirshberg, head of Stonyfield Farm, spoke to an audience gathered at the Hogan Center at College of the Holy Cross last night for the William J. O’Brien Distinguished Lecture Series. He challenged many perceptions of the organic food movement, and using his company as an example, said organic, sustainable food production is not only better for people and the environment, but it can also make good economic sense.

Root Beer Milk Awarded Best At World Competition

October 7, 2011 Shatto Milk Company

The World Dairy Exposition in Madison, Wisconsin awarded Shatto Root Beer Milk first place in the Open Class category for the second year in a row. This year’s contest received a record 705 entries for cheese, butter, fluid milk, yogurt, etc. from all over the world.

New Express 600 & Express 360 French Bread Moulder From Bloemhof

October 7, 2011 Bloemhof

The Bloemhof EXPRESS 600 Advanced French Bread Moulder has been developed to gently process a wide variety of dough types including long fermentation doughs with an integral resting conveyor.