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.

"Nowhere on earth is there a greater prolificity of excellent, artisanal cheesemaking than in Vermont--not in Spain's Asturias or Catalonia, not in France's Auvergne, Savoie, or Franche-Comté, not in Italy's Piedmont or Lombardy. Henry Tewksbury's The Cheeses of Vermont is a must-have, exhaustive, yet concise and well-written book that stands as a beacon for American artisanal cheese lovers."
—Steve Jenkins, author of The Cheese Primer

$21.95 (Can. $31.99)
0-88150-513-7
264 pages, paperback, b & w photographs, color insert, index