Cheesemaking in Vermont
Dublin Core
Title
Cheesemaking in Vermont
Subject
Trails
Description
Vermont is home to 45 cheesemakers who produce 150 varieties of cheese. Cheese in New England is traditionally made from the milk of cows, goats or sheep. In some cases a cheesemaker will use more than one type of milk to create a blend.
“Artisan” or “artisanal” designation implies that the cheese was produced in part by hand, in small batches, and was made using traditional forms of craftsmanship and technique. “Farmstead cheese”, as defined by American Cheese Society, is a product that is made on the same farm where the animals that supply the milk are raised.
“Artisan” or “artisanal” designation implies that the cheese was produced in part by hand, in small batches, and was made using traditional forms of craftsmanship and technique. “Farmstead cheese”, as defined by American Cheese Society, is a product that is made on the same farm where the animals that supply the milk are raised.
Source
Vermont Cheese Council
Date
[2012–2014]
Format
3 photographs
Identifier
fsaseminar_251
Files
Citation
“Cheesemaking in Vermont,” Omeka@CTL, accessed November 21, 2024, http://libraryexhibits.uvm.edu/omeka/items/show/1794.