Cheese varieties differ based on the type of milk used, production methods employed, aging processes used, and the attributes of the place where the cheese is made. Animals’ diets, seasonality, and microorganisms are all well-recognized sources of variation in flavor. In this way Vermont artisan cheese represents a “taste of place” and terroir.
Ramsdell Rindge; Mike Geno; Vermont Cheese Council
Catherine Donnelly & Vermont Cheese Council
 [2011?] 
antique cheese box; photograph of painting; 2 photographs
New Hampshire; 1870; Vermont; 2013
About the Original Item
- Date Added
- April 24, 2014
- cheese, cheese council, cheese trail, mike geno, ramsdell rindge, terroir, trails, VCC, vermont
- Ramsdell Rindge; Mike Geno; Vermont Cheese Council, “Vermont Terroir
,” Omeka@CTL, accessed January 16, 2021, http://ctl.w3.uvm.edu/omeka/items/show/1797.
- Associated Files