I have long admired Vermont’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. The Vermont Cheese Council has 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.