Above: The Plymouth Artisan Cheese factory

I have long admiredVermont’s cheeses and enjoyed seeking out some of the local dairies on our trip. As with wineries and distilleries, I feel I can better appreciate a cheese having visited its place of origin. TheVermont Cheese Councilhas 50 members who make more than 150 different kinds of cheese from cow’s, sheep’s and goat’s milk. It publishes a useful pamphlet (readily available throughout the state) with a directory of members, including whether they accommodate visitors, hours of opening and a map showing locations. I highly recommend the local farmers’ markets, where many producers have booths and offer samples.

Join Andrew Harper today to continue reading our exclusive content.