Is there anything better than eating Vermont cheese? (Is there anything more Vermont than eating cheese!) There are close to 40 cheese makers in Vermont, each making a unique cheese that matches the geography of the farm, the herd; goat, sheep or cow, and the farmers talent.
Tasting cheese at the farm is vastly different than standing at your kitchen counter. There is the view of the herd from the windows, the slightly acid sweet smell of the barnyard that permeates everything, (including your clothes when you get back in your car) and if you are lucky enough to arrive at the farm on cheese making day, you will see how the warm milk curdles, and then turns into curds that are pressed into cheese molds to drain. The cheese is aged in the caves for three months, before it is brought out to the farm store for sale.
Join me on a Vermont culinary caper to discover the story behind the Gouda cheese at Taylor Farm, Woodcock Farm, Consider Bardwell Farm and Hildene and to savor award winning Vermont cheese fresh from the farm. Meet the farmers and cheese makers and learn what makes Vermont cheese so unique.
Vermont Cheese Tours are scheduled for spring and summer 2010. Travel with Ellen Ecker Ogden, author of The Vermont Cheese Book in a small group for a personalized behind the scenes tour of four local Vermont cheese makers. At the end of the day, you'll be an expert and know the difference between artisan and farmstead cheese, soft ripened verses aged, and why raw milk cheese tastes better and is healthier for you.
Travel in comfortable van or in your own car. $55. per person / Limited to 8. Call 802. 362. 3931
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