Our large, soft-baked cookies
( 3 inches in diameter) are
made with butter, whole egg
and a whole lotta love.
Please give them a taste.
It won’t disappoint.
J&M FOODS, INC.
tion. We communicate these ‘Vermont-made’ qualities
one on one with distribution partners, cheesemongers
and the public.
“When a cheesemonger is not personally advocating
for us, our label becomes very important,” Perry contin-
ues. “It conveys our cheddar’s attributes, like non-GMO
verification and being a humane-certified dairy.”
Shelburne is a farmstead cheddar producer, making its
cheese only from its own herd of Brown Swiss cows, an
attribute that resonates with consumers, as does its
status as a nonprofit committed to education and
While the Vermont Cheese Council, the
California Milk Advisory Board and the Dairy
Farmers of Wisconsin—the latter of which
recently changed its name from the Wisconsin
Milk Marketing Board, to reflect its new strategic
mission, vision and identity that more firmly
aligns with the efforts of Wisconsin’s dairy
farmers to expand growth opportunities
domestically and globally—all produce
cheese trail maps, promoting cheeses
from states such as Virginia, where there’s
little cheesemaking tradition, can be more challenging.
“We have a very different situation than European producers, or even producers in relatively homogenous states
like Vermont and Wisconsin, where there are regions with
many cheesemakers making the same style of cheese in
close proximity,” says Kat Feete of Meadow Creek Dairy
in Galax, Va.
A family farm in the Appalachian Mountains, Meadow
Creek makes farmstead cheeses and practices sustainable
farming methods, managing the land and their Jersey cattle for health rather than high production.
“The South does not have a strong cheesemaking tra-
dition, so it has been challenging developing sales and
support,” Feete says. “We have participated in several
‘Southern Cheeses’ promotions with our vendors, and
we do see awareness of the South as a cheese-producing
Meadow Creek also uses social media and its website
to communicate the unique attributes of its cheese, but it
finds the best storytelling happens at the store level.
“Our retailers are the key to our success and getting our
message to the cheese public,” says Feete, who says the
family does presentations and in-store tastings, invites