Archive for May, 2009

There was a time not so long ago that Vermont was known for its picturesque hillside dairy farms and the abundant production of milk, milk products, cheese and maple syrup. The farms still dot the landscape and help to fortify the iconic symbol of gracious rural life in Vermont. The products though have taken a very dramatic turn. Vermont has been known for its wheels of sharp cheddar cheese gracing the counters of the local general stores. It helped to propel Cabot into being a nationally recognised brand of cheese and other dairy products. But cheese production has become a major rural commodity that is helping to save many of Vermonts farms.

The Vermont dairy farmer has always been at the mercy of the federal government fixing milk prices. The basic economic factors that dictate the pricing of goods is thrown out the window when it comes to dairy farming. It land prices go up, if equipment prices go up and if fuel prices go up the farmer has no control to raise his milk prices to reflect their increased costs. Thankfully many enterprising farmers and start up farmers have realized that rather than selling milk for below cost, they can use that milk to create cheese. And create they are. Vermont is rapidly becoming recognized as a major cheese producing state.

The Vermont Cheese Council is the first stop anyone should make on their web search of Vermont cheeses. There you will find access to lists of all Vermont cheesemakers, and directions of how to find them. By following the Vermont Cheese Trail you can eat your way through Vermont.

The Vermont Cheese Book by Ellen Ecker Ogden is also a tremendous resource for information on Vermont cheeses. However, as rapidly as new cheeses are being produced, it may need to be amended on an annual basis.

Local outlets are also a good source for trying Vermont cheeses. I regularly sample new cheeses at my local market, Woodstock Farmers Market. They also mail order cheeses as well as other gourmet treats. Sources can be located through the Vermont Cheese Council.

Even though Vermont cheddar is hard to beat, try some of the gourmet cheeses being produced. You won’t be disappointed.

Posted by Wade I. Treadway