February 8, 2007 The Windham Foundation of Grafton, Vermont has joined forces with the American Institute of Wine and Food, to assist in the funding of The AIWF¹s newly formed Julia Child Scholarship.
Proceeds from the sale of selected private label Grafton Village Cheese products will help fund the Julia Child Scholarship, designated for Vermont students who choose to pursue a culinary education. The cheese company, whose hallmarks are quality and taste, was established in 1965, and is a subsidiary of the Windham Foundation, a non-profit organization known throughout Vermont for its philanthropy and preservation work.
The special designation AIWF Classic Reserve Cheddar will be sold wholesale to AIWF chapters across the nation. With the sale of each product, the Windham Foundation will also donate a fixed amount to the Julia Child Scholarship fund. The cheese will be re-sold by each chapter to retail outlets and restaurants, to the public at large via The AIWF website, and to wholesalers and distributors. In addition to producing this award-winning cheddar, the Grafton Village Cheese Company will process and ship all orders.
The AIWF is a perfect partner for the Windham Foundation as one of the criteria of the Windham Foundation, is ³To provide financial support for education and private charities,² is met by the alliance.
The Julia Child Scholarship for Vermonters was formed to honor Ms. Child¹s contribution in Vermont to the appreciation, understanding, and education about food and drink. Child¹s personal ties to Woodstock, Vermont, the base for the Vermont Chapter of The AIWF, was the catalyst for having the scholarship in her name.
Chefs are encouraged to use and retailers are encouraged to stock The AIWF-Grafton Classic Cheddar. This 13-time award winning cheddar is aged for two years and is sealed in black wax to retain freshness.
Aged cheddar, like fine wine, is a living, breathing product of the earth. Using 100% natural rBST-free milk from Jersey cows, cheeses from Grafton Village Cheese Company have depth and complexity of flavor so appreciated by food lovers. With the added benefit of the creamy, extra-high butterfat milk of the Jersey cow, ageing gives cheese a longer time to release moisture, thus concentrating and developing its flavor.
Steve Jenkins, author of Cheese Primer, says of Grafton¹s Classic Vermont Cheddar, ³It is magnificent, an authentic American Treasure."
By presenting The AIWF Cheddar to family, friend or colleague gift giving will be doubly rewarding!
For further information about the Julia Child Scholarship or purchases contact The AIWF, Vermont at PO Box 544, Woodstock, VT 05091; phone: 802-672-3209; fax: 802-422-3468 or visit their website at www.AIWF.org/vermont/
Commercial operators should contact the AIWF for wholesale purchases.
For retail purchase of The AIWF-Grafton Cheese contact the Grafton Village Cheese Company at PO Box 87, Grafton, VT 05146; phone: 800-472-3866; or visit their website at www.windham-foundation.org/cheeseco/making/aiwf.html
Contact Information:
Melissa Gullotti
Grafton Village Cheese
802-843-2211
gullotti@sover.net
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