No trip to Vermont  is complete without sampling the state’s justly famous cheddar cheeses. Better yet, see how the stuff is made at the Grafton Village Cheese Company (Townshend Rd., Grafton, 802/843-2221, www.graftonvillagecheese.com , 10 a.m.–5 p.m. daily) that revives more than a century of cheese-making in the village. Through a viewing window, visitors can see workers literally “cheddaring,” or turning, blocks of soft curd.
Each day the Grafton Village Cheese Company churns out more than 5,000 pounds of cheddar, made from the milk of Jersey cows on surrounding farms. A small store allows you to buy samples aged up to six years—unless you like your cheese crumbly and acidic, three or four years is usually ideal.