Vermont’s rolling hills and lush pastures provide the perfect backdrop for a thriving artisan cheese industry. The Green Mountain State boasts over 50 artisan cheesemakers crafting approximately 150 varieties of cheese. From creamy chevres to aged cheddars, Vermont’s artisan cheeses showcase the state’s commitment to quality and tradition.
These local cheesemakers blend time-honored techniques with innovative approaches to create unique flavors that captivate cheese enthusiasts worldwide. Many Vermont cheese producers operate on small family farms, using milk from their own herds of cows, goats, or sheep to craft their products. This farm-to-table approach ensures freshness and allows for meticulous quality control throughout the cheesemaking process.
Visitors to Vermont can embark on cheese trails, exploring creameries and sampling an array of artisanal offerings. From the renowned Vermont Shepherd, a semi-hard sheep’s milk cheese, to the diverse selections found at farmstead cheese shops, the state offers a rich tapestry of flavors for cheese lovers to discover. Vermont’s artisan cheese scene continues to grow, cementing the state’s reputation as a premier destination for exceptional, locally-crafted cheese.
The History of Vermont Cheesemaking
Vermont’s rich cheesemaking heritage spans centuries, evolving from small farm production to a thriving artisanal industry. The state’s unique climate and pastures have played a crucial role in shaping its distinctive cheese flavors.
The Origin of Vermont Cheese Crafting
Vermont’s cheesemaking tradition dates back to the early 1800s. Farmers began producing cheese as a way to preserve excess milk and create a valuable commodity for trade.
Initially, cheddar was the primary cheese produced due to its long shelf life. Small family farms dominated the landscape, each crafting their own unique versions of Vermont cheddar.
By the mid-19th century, cheese production had become a significant part of Vermont’s agricultural economy. The state’s first cheese factory opened in 1864, marking the beginning of commercial cheese production.
Evolution of Artisanal Techniques
Vermont’s cheese industry experienced significant changes in the 20th century. Large-scale production methods emerged, but many small producers maintained traditional techniques.
The late 20th century saw a renaissance in artisanal cheesemaking. Farmstead cheese production gained popularity, with cheesemakers crafting unique varieties using milk from their own herds.
New techniques and flavor profiles emerged, expanding beyond cheddar. Goat’s milk cheeses, soft ripened varieties, and blue cheeses became part of Vermont’s diverse cheese landscape.
The Vermont Institute for Artisan Cheese, established in 2004, further bolstered the state’s reputation for quality. It provided education and research support to cheesemakers, enhancing their skills and product diversity.
Types of Vermont Artisan Cheese
Vermont’s artisan cheese scene offers a diverse array of flavors and textures. From sharp cheddars to creamy chevres, the state’s cheesemakers craft exceptional varieties using traditional methods and high-quality local milk.
Cheddar Varieties
Vermont cheddar stands out as a cornerstone of the state’s cheese production. Cabot Clothbound Cheddar, aged for 10-15 months, delivers a complex flavor profile. Grafton Village Cheese Company, established in 1892, produces award-winning aged cheddars.
Sharp, extra sharp, and vintage varieties showcase different aging periods. Some cheesemakers experiment with flavored cheddars, incorporating herbs or spices. Vermont cheddar’s distinct taste comes from the rich milk of local cows grazing on lush pastures.
Artisanal cheddar makers often use traditional methods like hand-turning and cloth-binding. These techniques contribute to the cheese’s unique texture and depth of flavor.
The Popularity of Chevre
Chevre, or goat cheese, has gained significant popularity among Vermont’s artisan offerings. Its tangy flavor and creamy texture make it versatile for various culinary applications.
Vermont Creamery and Lazy Lady Farm are renowned for their exceptional chevres. These producers often offer plain, herb-infused, and ash-coated varieties.
Chevre production in Vermont typically uses milk from small, local goat herds. This ensures freshness and supports sustainable farming practices.
The mild climate and abundant forage in Vermont contribute to the high-quality milk used in chevre production. As a result, Vermont chevres often have a clean, bright flavor profile.
Soft Cheese: Brie and Beyond
Vermont’s soft cheese selection extends beyond traditional Brie to include a range of creamy delights. Jasper Hill Farm’s Moses Sleeper, a Brie-style cheese, exemplifies the state’s soft cheese expertise.
Camembert-style and washed-rind cheeses are also popular among Vermont artisans. These cheeses often feature rich, buttery textures and complex flavor profiles.
Some producers experiment with mixed milk soft cheeses, combining cow, goat, and sheep milk. This approach creates unique flavor combinations and textures.
Vermont’s soft cheeses often reflect seasonal variations in milk quality. Spring and summer cheeses may have brighter, more floral notes due to fresh pasture grazing.
Exploring Vermont Feta
Vermont feta offers a fresh take on this Mediterranean classic. Made primarily from sheep’s or cow’s milk, Vermont fetas tend to be less salty than their European counterparts.
Woodcock Farm and Maplebrook Farm produce notable Vermont fetas. These cheeses often have a crumbly texture and tangy flavor profile.
Some producers age their feta in brine, while others offer marinated varieties with herbs and olive oil. Vermont feta’s versatility makes it popular for salads, pastries, and cooking.
The clean, grassy notes in Vermont feta reflect the state’s pristine grazing lands. This terroir influence gives the cheese a distinct Vermont character.
Key Players in the Vermont Cheese Scene
Vermont’s artisan cheese industry boasts several influential figures and companies that have shaped its reputation. These key players have contributed unique flavors and innovative techniques to the state’s cheese-making tradition.
Iconic Vermont Cheesemakers and Their Stories
Peter Dixon stands out as a prominent figure in Vermont’s cheese scene. Known as the “King of Cheese,” Dixon has played a crucial role in developing the state’s artisanal cheese industry. His expertise has helped numerous small-scale producers create high-quality cheeses.
David and Cindy Major of Vermont Shepherd have made their mark with a single, exceptional product. Their semi-hard sheep’s milk cheese has earned acclaim for its complex, earthy flavors. The Majors’ focus on quality over quantity exemplifies Vermont’s artisanal approach.
Plymouth Artisan Cheese continues a long tradition of cheesemaking. The company produces heritage cheddar recipes dating back to the 1890s. Their commitment to preserving historical techniques contributes to Vermont’s rich cheese culture.
Grafton Village Cheese: A Case Study
Grafton Village Cheese represents Vermont’s dedication to traditional cheesemaking methods. Founded in 1892, the company has become a cornerstone of the state’s cheese industry. Grafton specializes in aged cheddar, crafted using raw milk from local Jersey cows.
The company’s success lies in its balance of time-honored techniques and modern innovation. Grafton Village Cheese has expanded its product line to include flavored cheddars and other varieties. This adaptation has helped the brand stay relevant while maintaining its artisanal roots.
Grafton’s cheeses have garnered numerous awards, cementing the company’s status as a leader in Vermont’s cheese scene. Their products showcase the high quality associated with Vermont’s artisan cheese makers.
Locating Vermont Cheese: Shops and Farmers Markets
Vermont offers numerous options for cheese enthusiasts to discover and purchase local artisan cheeses. The Vermont Cheese Trail and farmers markets serve as key resources for exploring the state’s diverse cheese offerings.
Vermont Cheese Trail: An Explorer’s Guide
The Vermont Cheese Trail provides a comprehensive map of cheesemakers across the state. Visitors can use this guide to locate farmstands and stores open to the public. Some locations require calling ahead to arrange a visit.
Many cheesemakers offer on-site sales, allowing customers to purchase directly from the source. This direct connection provides opportunities to learn about production methods and sample fresh cheeses.
The trail includes renowned producers like Vermont Farmstead Cheese Co. in South Woodstock. Established in 2009, they have quickly gained recognition for their high-quality cheeses.
The Role of Farmers Markets in Artisan Cheese Sales
Farmers markets play a crucial role in connecting artisan cheesemakers with local consumers. These markets offer a platform for small-scale producers to showcase and sell their products directly to customers.
Vermont’s farmers markets feature a wide array of local cheeses alongside other farm-fresh products. Stowe Farmers Market, for example, offers cheese, milk, and other dairy products from nearby farms.
These markets provide opportunities for cheese tastings and conversations with producers. Customers can learn about cheese-making processes, flavor profiles, and pairing suggestions directly from the experts.
Farmers markets also support sustainable agriculture by promoting local food systems and reducing transportation distances for products.
Production Process of Vermont’s Farmstead Cheeses
Vermont’s farmstead cheeses are crafted with precision and care, using traditional methods passed down through generations. Family farms take pride in their artisanal approach, ensuring quality at every step.
From Cow to Curing: Cheese Making at a Family Farm
On Vermont’s family farms, the cheesemaking process begins with fresh milk from their own herds. Cows are milked twice daily, and the milk is quickly transferred to the farm’s creamery.
The milk is gently pasteurized to preserve its natural flavors. Cultures and rennet are added to start the curdling process. Once set, the curds are cut and stirred.
The curds are then separated from the whey and placed in molds. Pressing removes excess moisture and shapes the cheese. Salt is added for flavor and preservation.
The Art of Handcrafting Cheese
Handcrafting cheese requires skill and attention to detail. Vermont’s artisans carefully monitor temperature, pH levels, and timing throughout the process.
Some cheeses are aged in cellars or caves, where they develop complex flavors. Cheesemakers regularly turn and brush the wheels, ensuring even aging.
Farmstead cheesemakers often experiment with unique flavor combinations. They may add herbs, spices, or smoke their cheeses for distinctive tastes.
Each batch of handcrafted cheese is unique. Seasonal variations in milk and subtle differences in production create subtle flavor nuances that cheese connoisseurs appreciate.
Sustainability and Cheese Production
Vermont’s artisan cheesemakers prioritize sustainability in their production processes. They implement environmentally-friendly practices while maintaining high-quality standards for their handcrafted cheeses.
Environmental Practices on Vermont’s Green Mountains
Vermont’s cheese producers leverage the natural resources of the Green Mountains to support sustainable operations. Many farms use renewable energy sources like solar panels and wind turbines to power their facilities. Water conservation methods, such as rainwater collection systems, help reduce environmental impact.
Waste management is another key focus. Cheesemakers often compost whey and other byproducts, turning them into fertilizer for grazing pastures. Some farms have implemented closed-loop systems, recycling nutrients back into the soil.
Sustainable Farming for Artisanal Quality
Vermont’s artisan cheesemakers emphasize sustainable farming practices to produce high-quality milk for their handcrafted cheeses. Many farms use rotational grazing techniques, allowing pastures to regenerate naturally and promoting soil health.
Organic farming methods are common, with producers avoiding synthetic pesticides and fertilizers. This approach not only benefits the environment but also enhances the flavor profile of the resulting cheeses.
Local sourcing is a priority for many cheesemakers. They often work closely with nearby farms to obtain ingredients, reducing transportation emissions and supporting the local economy.
Pairing and Enjoying Vermont Cheeses
Vermont’s artisan cheeses shine when paired thoughtfully and presented with care. The state’s award-winning varieties offer diverse flavors that complement a range of beverages and accompaniments.
Creating the Perfect Cheese Board
Start with 3-5 Vermont cheeses of varying textures and milk types. Include a soft goat cheese, a semi-firm sheep’s milk variety, and a sharp cheddar. Add local honey, fruit preserves, and crusty bread. Marcona almonds and dried cranberries provide contrasting textures.
Fresh apple or pear slices cleanse the palate between tastings. Arrange cheeses from mildest to strongest. Label each cheese with its name and producer.
Leave soft cheeses whole. Cut harder varieties into small wedges or cubes for easy serving. Provide separate knives for each cheese to avoid mixing flavors.
Wine and Craft Beverage Pairings with Vermont Cheese
Vermont’s cheese scene pairs excellently with local beverages. Crisp white wines like Gruner Veltliner complement fresh goat cheeses. Full-bodied reds like Cabernet Franc stand up to aged cheddars.
For beer pairings, try a brown ale with nutty alpine-style cheese. IPAs cut through rich triple creams. Vermont apple ciders offer bright acidity to balance creamy bloomy rinds.
Maple Nut Brown beer from Kingdom Brewing pairs well with sharp cheddars from Cabot or Plymouth Artisan Cheese. For milder options, look to Lazy Lady Farm’s creamy offerings.
Serve cheeses at room temperature to fully develop flavors and aromas. Allow 30-60 minutes out of refrigeration before enjoying.
The Economic Impact of Cheese in Vermont
Vermont’s artisan cheese industry plays a significant role in the state’s economy. The Vermont Dairy Promotion Council’s report highlights the substantial contributions of dairy and cheese production to Vermont’s financial landscape.
Specialty cheesemakers in Vermont produce impressive quantities of cheese annually. Specialty-only producers average 31,525 pounds per year, while artisan-only cheesemakers generate around 46,581 pounds annually.
Family farms are at the heart of Vermont’s cheese industry. Many have transitioned from traditional dairy operations to artisanal cheesemaking, adding value to their milk production and diversifying their income streams.
Farmers markets serve as crucial venues for local cheesemakers to showcase and sell their products directly to consumers. These markets foster connections between producers and customers, bolstering the local food economy.
The Vermont Cheese Council actively promotes the state’s cheese industry. They organize educational events for the public and food professionals, increasing awareness and appreciation for Vermont’s artisan and farmstead cheeses.
Cheese production in Vermont extends beyond individual farms. Companies like Jasper Hill Farm have invested in infrastructure such as cave-aging facilities, supporting other local creameries and enhancing the overall cheese industry in the state.
