A Story of "Inspiration" for the Fourth of July

Stan Biasini and Debora Wickart needed to change something.

The economy in 2009 was not doing well and the carpet laying business that they owned in Vermont was not getting much business. Stan and Debora had a small herd of cows but they knew that they could not survive by milking the cows with milk prices dropping so low. Even if Stan and Debora wanted to be dairy farmers, there was no way to financially gain at it. The last ten years were stifling for many American dairy farm owners with 40% of all dairy farms going out of business due to falling milk prices and the rising costs of animal feed and fuel.

During such harsh times, it is fascinating to see how Stan and Debora changed their business focus in three years, partnering their passions into the now growing business of Mt. Mansfield Creamery. Stan, also a trained chef, discovered that he loved cheesemaking and studied with the legendary Cheesemaker Peter Dixon and on his own. Debora grew up in Morrisville Vermont and tends and milks the registered Holsteins and Brown Swiss cows that are used in Mt. Mansfield's cheeses. Stan attributes the rich quality of the cheese they produce to the high quality of their milk. Stan and Debora have converted the old United Farmers Creamery building in Morrisville into their cheesemaking and cave aging facility. They also send their milk to St. Alban's Dairy Cooperative. Stan and Debora made 400 pounds of cheese in 2009, this year they plan to make 9600 pounds.

Mt. Mansfield Creamery cow's milk cheeses are known for their complex and nutty, buttery flavors and thin edible rind. Stan suggests leaving all of their cheeses out for an hour or two before serving to soften them up and give the flavors time to release.

Inspiration, a washed rind Corsican-style alpine cheese is washed in local ales. The batch Shubie's will be selling this weekend is washed in Burly Irish Ale from Vermont Pub and Brewery. Inspiration is similar in texture to a camembert-style cheese with 44% moisture and a very thin, edible rind. The cheese, aged at least 70 days is nutty and earthy. Inspiration is a great pair with craft beers. An amazing feat for a new cheese maker, Mt. Mansfield Creamery's Inspiration won second place in the category of Farmstead Cow Milk (Non-pasteurized) at the 2011 American Cheese Society competition.

Chin Clip is an Austrian-style pressed cheese. It has a simple, salty, buttery flavor. Aged four to five months and washed in wine pressings from a local vineyard, it was created to be the perfect accompaniment to red wine.

Half-Pipe is a high-moisture, complex French Alpine Cheese, aged five months and dry-brushed to keep the rind thin and edible. The flavors really come out when melted and Stan suggests trying it on a burger, fondue or a panini. Stan is not only a rug layer, Chef and Cheesemaker - he  is also a snowboard instructor and named Inspiration and Chin Clip after slopes on Mt. Mansfield, and Half-pipe after the Snowboard ramp. To learn more about Mt. Mansfield Creamery, please visit www.mtmansfieldcreamery.com.


Shubie's is proud to support this local dairy business and bring you three of Mt. Mansfield Creamery's cheeses this weekend.