Vermont cheese makers
have made a commitment to a lifestyle and the result is award-winning
artisan and farmstead cheese that reflects tradition, dedication
and a sense of place. Tasting cheese on the farm is quite
a different experience than tasting it in a store, a restaurant
or standing at your kitchen counter. The smell of the animals
in the barn, the view of the verdant fields, and sight of
farmers moving fences for crop rotation or tenderly ushering
their animals no milking stalls - these are the special ingredients
that make Vermont Cheese so exceptional.
Two hundred years ago,
every Vermont farm had an average of a dozen cows and made
their own butter and cheese. During the mid-1800's, milk
was brought to cheese co-ops, centrally located factories
that elevated farmstead operations to a more commercial venture.
These co-ops turned milk into butter and cheese, primarily
Cheddar, as a way to extend the season and preserve milk
that would otherwise spoil.
Chunks of ice were the
only forms of refrigeration in the early 1900's, until the
refrigerated truck entered the scene after World War II.
Starting in 1952, milk was collected by truck and bottled
for redistribution throughout New England. Lately cheese
making has again become a farmhouse activity, with only a
few of the original cheese makers, such as Crowley Cheese
(est. 1824), and Grafton Cheese Company (est. 1892), Cabot
Creamery (est.1893), remaining.
Visit some local cheese farmsl
The History of Vermont Cheese
To order the book: Call
802.362.3931 or email Ellen
For Author Information, please visit: www.ellenogden.com