(Grafton, VT) – Dane Huebner joined Grafton Village Cheese Company as their Cheese Artisan this week, following a memorable year in which he won 15 cheesemaking awards.
Huebner is responsible for training, grading, research and development, recipe creation, and consumer education programs. Most recently, he was Head Cheesemaker and Culinary Scientist at Flat Creek Lodge in Swainsboro, Georgia, where he developed, among others, the award-winning Aztec Cheddar, a traditional milled curd cheddar layered with guajillo chile and cocoa. Prior to that, he was the Quality Assurance Manager and Research Chef at Cedar Grove Cheese in Plain, Wisconsin. In all, Huebner has received over 20 awards in the last three years for his cheeses. Huebner holds a Bachelor of Science in Microbiology from the University of Wisconsin and is a licensed Wisconsin Cheesemaker and Grader.
“Grafton Village Cheese is unique in their approach to cheesemaking, which is what attracted me to them. They handcraft their cheeses with high-quality local milk, and I look forward to enhancing the process as well as developing new products.”
Huebner is primarily based at the Brattleboro location, but is involved in the operations of the Grafton plant as well.
About Grafton Village Cheese
The Grafton Village Cheese Company, located in Grafton and Brattleboro, Vermont, handcrafts artisanal cheddar cheese. The company was founded in 1892 as the Grafton Cooperative Cheese Company, which converted surplus milk from local dairy farmers into cheese. Years later, a fire destroyed the original factory. When the Windham Foundation restored the company in the mid 1960s, a new era for the town was born. Today, quality and taste continue to serve as the hallmark of Grafton cheddar. As part of the nonprofit Windham Foundation, much of Grafton Cheese’s annual earned income funds the Foundation’s charitable programs. More information on Grafton Village Cheese Company can be found online at www.graftonvillagecheese.com.