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.
About the Author
Kim Grant is a travel writer and photographer. Her photography appears in Explorer’s Guides to Maine, Vermont, New Hampshire, the Berkshire Hills and Pioneer Valley of Western Massachusetts, Connecticut, Rhode Island, and New York City, as well as other travel guides and national magazines. She is the author of Explorer's Guide Cape Cod, Martha’s Vineyard & Nantucket and Explorer's Guide Hawaii, plus several Lonely Planet guides. She divides her time between Albuquerque, New Mexico, and Sausalito, California.