http://libraryexhibits.uvm.edu/omeka/files/original/8c946b24caa7e2cceeec9633f5206208.jpg 57b015ea562fc897e7026fc9cf80d269 http://libraryexhibits.uvm.edu/omeka/files/original/8c50df2b66c18d259116fc0aea37e7bd.jpg 871b2461985fec04abb45326ad338922 http://libraryexhibits.uvm.edu/omeka/files/original/c9f14035468f5531a84e16277cc2ee83.jpg 1946624592a7ec75ded0584b7c4ae816 http://libraryexhibits.uvm.edu/omeka/files/original/a63047c712882c03a27ae0d302b2cd96.jpg 8f1dd814372830587de0870fb57b0144 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cheesemaking in Vermont Subject The topic of the resource Trails Description An account of the resource 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. Source A related resource from which the described resource is derived Vermont Cheese Council Date A point or period of time associated with an event in the lifecycle of the resource [2012–2014] Format The file format, physical medium, or dimensions of the resource 3 photographs Identifier An unambiguous reference to the resource within a given context fsaseminar_251 agritourism animals cheese cheese council cheese trail farm trails VCC vermont