In The Media

Can you believe we’re now chums with Bobby Flay? Well, not really but we did get a mention on the July 26th airing of the Today Show a few weeks ago. Susie Biggers visited the Summer Fancy Food Show in Washington, D.C. and picked up a variety of products including our own Toadally Cute Caramel Samplers.

Bobby knew what Cajeta was (of course) and we appreciate sharing the stage with him. Did we mention that you can now find our caramel in Williams Sonoma stores? The Toad is getting around. Hop on over to the on-line store and pickup some cajeta and see why!

The good folks at Christian Science Monitor took a tour along the Vermont Cheese Trail – of which we’re one of the stops. Read the full story.

A Taste of Place: Exploring the Vermont Cheese Trail

“In Vermont you can smell the color green. The majestic pines and the clover-filled meadows infuse the air with an aroma conjuring up nourishment and quiet. In the distance, the edge of a storm cloud took shape, making its way toward me. I ignored it while meandering the gravel roads, making a couple of stops on the Vermont Cheese Trail.”

Visit the Christian Science Monitor website and read the article.

One of our favorite magazines, Vermont Life, interviewed us to learn more about our Cajeta.

Sweet Success!

“Now with 34 goats, the company’s handcrafted chèvre is distributed to about 30 restaurants and stores, and its Mexican-style caramel won first place in the 2009 American Goat Dairy Association’s Confections division.”

Pick up a copy of Vermont Life, Autumn 2010, Vol. LXV, No. 1, The Working Landscape – “Sweet Success!” (pp 62-64).

National Geographic Traveler gives a write up on a few food trails in the United States and included the Vermont Cheese Trail and a plug for Fat Toad Farm. See National Geographic Traveler, September 2010, pp 40-41. Our goats get around.

See the write up! (PDF)

Sticky Fingers

“…unlike regular caramel sauce, the cajeta’s flavor has the unmistakably tangy depth of your favorite chèvre, which provides a rich savory flavor that blows ho-hum salted caramel out of the water.”

Read the full post at the Tasting Table website.

Well at least in this Japanese food magazine The Cuisine Magazine. We’re not exactly sure what it says but it’s in the “World Topics” section and seems to be favorable (a transalation would be welcome).

You can pick up a copy and read it for yourself: The Cuisine Magazine, August 2010.

In Brookfield, a new vision and cooperation for farm to table

“The co-op is a 15-member group that is organized from the ground up to the cooked-up. It includes farms and small producers of agricultural products, a fine dining restaurant and a natural foods retreat, as well as several small lodging choices around Brookfield, Randolph Center and Northfield. It includes an interactive website, a blog, and package vacations and events designed to showcase e farm and food experience in this scenic and rural part of Vermont.”

Read more of the article here.

Learn more about Floating Bridge Food & Farms here.

This year Green Mountain Coffee Roasters decided to try selling our Goat’s Milk Caramel Sauces in their Fall gift catalog. We think coffee goes well with our Cajeta – especially the Vermont Country Blend!

Upper Valley Life author Laura Jean Whitcomb wonders how four ingredients can taste so good—and gets some answers in this short interview with Judith Irving.  See Upper Valley Life, March-April 2010, Vol. 5, No. 1, p22 and read the full text.

Sticky Sweets | Say It With Caramel, by Charlotte Druckman, in the Food section of the New York Times Style Magazine features Fat Toad Farm Caramel (cajeta).