Down the road in Grafton, one of the oldest cheese factories in Vermont once again turns out a cheddar cheese that delights demanding cheese aficionados around the world.
A large window in the entryway of Grafton Village Vermont Cheddar lets visitors view cheese makers at work. Here, the curd is cut into slabs and turned several times before it is pressed in hoops. Grafton Village Cheddar, recipient of nearly 30 awards, is aged in a large cooler for a minimum of one year.
Inside the store, two trays beckon with free samples. The cheddars are tasty; tangy, and depending on the cheese, sharp to varying degrees.
Back at Taylor Farm, Jon Wright lets me sample the Smoked Gouda and the Garlic Gouda. He's obviously proud of the cheeses, as he has every right to be; they are delicious; mild and flavorful.
I certainly understand why Colby, a Taylor Farm Cheese customer, would write in the guest book, "I scraped together four dollar bills and $2.45 in change from between the seats of my car in order to bring some of your delicious cheese back to Boston!"
Great idea, Colby! I followed his lead and brought back all sorts of tasty cheese from my stops on the Vermont Cheese Trail.
The Vermont Cheese Trail is comprised of two dozen or so cheese making operations, organized by the Vermont Cheese Council. While visitors are welcome at most, please call ahead for dates and times each is open to the public.
Cheeses mentioned in this article are available by mail order from the following sources:
Grafton Village Cheese Company
PO Box 87
Grafton, VT 05146
Grafton Village Cheese
RR1 Box 129
Londonderry, VT 05148
Traditional and smoked Gouda
875 Patch Road
Putney, VT 05346
Vermont Shepherd Cheese
Vermont Shepherd Cheese (sheep's milk) and Putney Tomme and Timson (cow's milk).
For more information on Vermont cheeses, visit Vermont Cheese
This article originally appeared in the Grapevine magazine.
Can't get enough Vermont cheese? Check out the following books.