A tour of more than three dozen cheesemakers in a behind-the-scenes
exploration of the landscape, people, and cheeses that put Vermont
on the global epicurean map.
Over the last decade, artisan and farmstead cheesemaking have
transformed Vermont into one of the nation's (and the world's) most
beloved sources of fine cheeses. Ogden describes all the cheeses
from all the cheesemakers. Through visits to the farms, talks with
the cheesemakers, and descriptions of the cheeses, Ogden
illustrates the expert technique and knowledge of craft that have
transformed the small state into an influential contributor to the
national food scene. 8 color pages, 50 black & white
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