In recent years the number of artisanal and farmstead cheesemakers
in Vermont has exploded. These dedicated craftspeople make
distinctive, high-quality cheeses from the milk of their own cows,
sheep, and goats; age them in their own caves; and ship them to
restaurants, gourmet food markets, and cheese lovers all over the
world.
Henry Tewksbury, a cheese expert and a passionate devotee of
handcrafted Vermont cheese, is your guide to the cheeses, their
makers, and their stories. He gives a brief overview of the
cheesemaking process, introduces us to the cheesemakers and their
herds, and then describes dozens of varieties in delectable detail.
He tells you where to go and when to visit to see the cheeses being
made, and provides details on where Vermont cheeses can be
purchased, both within and outside the state.
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