GOESCAPE WINTER 2016

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NORTHEAST | V ER MON T

Travel Vermont for a taste of everyone’s favorite dairy delight

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BY NANCY MONSON

f your mind conjures up visions of dairy cows when you think of Vermont, it shouldn't surprise you to learn that the state is fast becoming the Napa Valley of

cheese. Vermont cheeses regularly win at international and national competitions, and span the gamut from artisanal cow, sheep and goat’s milk cheeses to mass-produced brands such as Cabot’s. The state is also home to Jasper Hill Farm, one of the premier aging cellars for cheese in the United States. “Vermont cheeses are different from the cheeses from other states,”

64 GO ESCAPE | WINTER 2017

says Tom Bivins, executive director of the Vermont Cheese Council. “Many of the most-loved Vermont cheeses are unique, original recipes and styles that don’t fit into any category.” The countryside from top to bottom and east to west is dotted with more than 40 cheese-makers. Many sites are open for tours and tastings only in warmer months, but follow the Vermont Cheese Trail (vtcheese.com) for some standouts that you can visit now.

Wheels up! Unique flavors and original recipes are the mark of the Vermont cheese industry.

SABIN GRATZ; THINKSTOCK

Cheese-tastic!