About Vermont Cheese

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.

More information:
H ow cheese is made
Visit some local cheese farmsl
The History of Vermont Cheese

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