Month: February 2013

Tom Gilbert has had an impressive 28-year career making cheese at such lauded Vermont dairies as Blythedale Farm, Plymouth Cheese Factory, Spring Brook Farm and, most recently, Vermont Farmstead Cheese. Last October, however, he decided to get his hands out of the cheese vats when he joined South Royalton-based Bob-White Systems as Sales Director. Tom is joined by experienced cheesemaker, Ryen Leach, who created farmstead cheeses at Prodigal Farm in North Carolina. Together Tom and Ryen are spearheading the expansion of the company’s line of cheesemaking equipment, which includes the introduction over the course of this year of eight to ten cheesemaking kits to their already expansive line of cheesemaking supplies. …

Kroger is revamping the cheese shops in its two large Marketplace stores in Lexington. The square footage of the spaces will not change, but the grocery chain will rebrand them as Murray's Cheese, after a well-known New York City cheese shop, and will roughly double the variety of cheeses.

…