Vermont Cheddar Houses
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It’s been said that cheddar isn’t merely a noun or an adjective, but also a verb. At least, that is, it’s considered to be such in England and Vermont. Cheddaring began in Vermont in the 1800s as a way for dairy farmers to use up extra milk. Today, it’s more of a craft, practiced among small dairy farms as a labor of love (as well as, of course, a way to make a living).
Vermont cheddar houses take enormous pride in their product, proclaiming it by far America’s finest sharp cheese. And they take great pain to live up to that claim. Cheddaring starts with adding rennet to warm milk to curdle it into a custard-like consistency. They then cut it with mesh wires and allow the curd to drain off all the whey before it is milled, salted, pressed, and aged. And that last stage is where the majority of the flavor and refinement come in.
The most sharp-flavored (and most expensive) cheddars are those that have been aged the longest. There are scant few makers of authentic Vermont cheddar left these days, but most can be visited and are happy to offer tastings and sell their hand-crafted delicacy. Following is a list of some of those cheese-makers; note that it’s always wise to call ahead and make sure they will be making cheese during the time of your visit.
Cabot Creamery
Rte. 215, Cabot Village
800/837-4261
Crowley Cheese
Healdville Rd./Rte. 103, 2 mi. W of Rte. 100 Healdville
802/259-2340
Grafton Village Cheese Company
533 Townshend Rd., Grafton
800/472-3866
Plymouth Cheese Corporation
106 Messer Hill Rd., Plymouth Notch
802/672-3650
Shelburne Farms
1611 Harbor Rd., Shelburne
802/985-8686
Sugarbush Farm
591 Sugarbush Farm Rd., Woodstock
800/281-1757
Three Shepherds Farm
42 Roxbury Mountain Rd., Warren
802/496-4559
© Michael Blanding and Alexandra Hall from Moon New England, 2nd Edition
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