VT Cheeses

Grafton Village Cheese

Unless otherwise requested, we always serve Grafton Village Cheese Cheddar & Maple Smoked Cheddar on our VT Cheese Boards.  Their products are made in small batches using fresh from the farm high butterfat & protein laden VT Jersey milk; free of hormones, antibiotics & preservatives.  The way all VT cheddars used to, and should still,  be made! 

By | August 10th, 2009|Vermont Gourmet Goodies, Vermont Weddings, VT Cheeses|0 Comments

Taylor Farm’s Gouda

We use at least one, often even two, variety of Londonderry's Taylor Farm's handmade, small batch goudas on every VT Cheese & Fresh Fruit Display.  Working with a herd of fifty Jerseys & Holsteins, this small family owned farm makes first class, awarding wining European style Goudas.  Our absolute favorite is their Maple Smoked Gouda featured here [...]

By | July 26th, 2009|Local Food Products, VT Cheeses, VT Farms, Weddings|0 Comments

Lake’s End Cheeses

Located North of the Lake House in Alburgh, on the shores of Lake Champlain, Lake's End Dairy makes great goat cheeses using exclusively their own milk....delicious!  Joanne also makes her own chocolates that could make great wedding favors for the less humid months (May, September & October). Visit their shop which is open 10 Am - [...]

By | June 25th, 2009|Lake Champlain, Vermont Gourmet Goodies, VT Cheeses|0 Comments

Gore~Dawn~Zola!

Boucher Family Farm, north of us in Highgate Center, makes several cheeses and their Gorgonzola style Gore-Dawn-Zola is often included on our ever present VT Cheeses & Fresh Fruit Displays during VT Wedding receptions at the Lake House.  Nutty & dry textured; it's also great with dried cranberries, or pears, and our tarragon vinaigrette in a green [...]

By | May 26th, 2009|Vermont Gourmet Goodies, VT Cheeses, VT Farms, Weddings|0 Comments

Friday’s South American Wine Dinner was a Blast!

In addition to the 25 - 30 Vermont Weddings and numerous non-profit retreats here at the Grand Isle Lake House, we always host at least two wine tasting dinners for the public; usually one in May and another in October.   The kitchen team (Russ, Phil & myself) always enjoys preparing these dinners as we are completely free to [...]