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.

Source

Vermont Cheese Council

Date

[2012–2014]

Format

3 photographs

Identifier

fsaseminar_251

Files

5x7cows.jpg
5x7sheep2.jpg
5x7goat.jpg
VCCAnimalsCollage2.jpg

Citation

“Cheesemaking in Vermont,” Omeka@CTL, accessed June 4, 2020, http://ctl.w3.uvm.edu/omeka/items/show/1794.

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