There is a story behind every Vermont cheese that goes beyond the beautiful label, the high quality milk, the professional techniques and the microflora that permeates the natural rinds of the cave ripened cheese. Each farm has history, and The Vermont Cheese Book is your guide to the colorful landscape of Vermont through a culinary journey to explore the geography, the diversity of the farms and the flavors of the cheese.
During the summer of 2006, I followed a map published by the Vermont Cheese Council, to visit thirty-five cheese makers in every corner in the state. My goal was to observe the landscape that surrounded each farm, observe farmers as they rotated animals into verdant pastures, and watch each cheesemaker in their make room (where the cheese is made) while culture was stirred into the warm milk or fresh curds hand pressed into cheese molds. I quickly discovered that while there are similar methods to the art of cheese making, each farm had their own style, right down to the way they aged their cheese.
Whether you are exploring the state’s back roads by car or by bike, or simply enjoying the essence of Vermont cheese, this book will enhance your experience.
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