The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers

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9780881505139: The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers

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.

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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.

From Booklist:

More and more Americans are learning to value cheese for its own sake, not just as a topping on burgers or sprinkled over the pasta of the day. Cheeses of gourmet quality now come from small farms all over the nation, especially from small dairy farms in Vermont. Tewksbury's Cheeses of Vermont catalogs the production of dozens of cheese makers in this tiny New England state. He goes from one farm to the next, talking to the owners and describing the farms' output from pungent Camembert to herbed goat cheese and savory cheddar. Vermont offers all three cheese varieties: cow, sheep, goat, and the state's production ranges from tiny artisanal producers to large manufacturers. For the traveler, an appendix gives addresses and detailed driving directions to Vermont cheese makers statewide. Mark Knoblauch
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