Crumbs | Food News | Seven Days | Vermont's Independent Voice

Food + Drink » Food News


Side Dishes



Everyone's always dishing about Jasper Hill Farm's Bayley Hazen Blue and the award-winning cloth-bound cheddar the company makes in collaboration with Cabot Creamery Cooperative. Recently, though, the company's Constant Bliss earned kudos on Chowhound's food media blog. Blogger Kara Zuaro reports, "I was thrilled to discover that this cow's-milk cheese lives up to its name." Zuaro also notes that on a blog called "Eat Drink One Woman," the cheese is described as "a volcano-shaped puck . . . mild and creamy with just enough moldy bite to keep things interesting."

Mike McKenna, Middlebury's director of communications, confirmed that the college has taken a six-month option on the old Eat Good Food spot in Middlebury. But until the students are back in town to help decide how the space should look, expect no word on whether you'll be able to eat good - or any - food there.

Likewise, a new sign in front of the Sandbar Inn indicates that a restaurant and some townhouses are on the way, but don't look for any eatery in the next few months. "It will be in the spring," says owner Marco DiCarlo, who promises more details in the new year.

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.