Vermont Cheese Pairing and Events

vt cheese

Vermont Cheese

Vermont boasts more artisan cheese makers per capita than any other state, producing about 53 million pounds of cheese each year.  It has become known as the Napa Valley of Cheese as it continues to produce new and exciting varieties to match every palate.  Additionally, Vermont has the nation’s only comprehensive center devoted to artisan cheese located at the Vermont Institute for Artisan Cheese at the University of Vermont.  The Institute, like other local artisan cheese makers, produces cheese from the expected cow milk, as well as goat milk, sheep milk, and even buffalo milk.

For culinary aficionados of artisan cheese, a cheese tour is available through the Vermont Cheese Trail, which bears resemblance to a winery tour.  With 21 farms open to the public, the Vermont Cheese Trail has established the state as the “Napa Valley of Cheese” attracting locals and visitors from all over the country.  Most of Vermont’s satiable cheeses are available throughout the United States, so if you can’t make the sojourn look for it at your favorite grocer.  Or, if you are in Vermont, stop by the Green Top Market where we have a delectable variety of local artisan cheeses and international cheeses to pair with every meal.

Speaking of pairing, here are some great wines and Vermont Cheese Pairing s we thought you might enjoy:

vt wine and cheese

Vermont Wine and Cheese Paring

Chèvre with herbs or pepper
A classic fresh soft chèvre from Vermont Butter and Cheese Company, made from pasteurized goat’s milk, this creamy cheese is ideal as an appetizer or an accompaniment to salads.

Wine recommendations: Champagne or sparkling wine, Chenin Blanc, Viognier

Two Year Cheddar
Made from Brown Swiss cow’s milk at Shelburne Farms, this aged semi-firm cheddar goes well with many holiday foods or simply by itself.

Wine recommendations: Gewürztraminer, medium-bodied Syrah, medium-bodied Zinfandel

Traditional Cheddar Wheel
Cabot Creamery’s traditional country-store cheddar, made from pasteurized cow’s milk, delivers rich, full-bodied, moist flavors to every festive food occasion.

Wine recommendations: Petite Sirah, medium-bodied Sangiovese, Zinfandel

If you still aren’t satisfied, you should check out the Vermont Cheesemakers Festival, where the passion of cheese makers is shared through sampling, buying, and learning.  Info about the event is available on their website and includes other relevant info.

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