The Cheesemakers of Vermont
The foundations of farmstead cheese-making in the United States were laid by the Puritan colonists of New England almost three centuries ago.
But in 1851 traditional cheese making was changed forever when dairy farmer Jesse Williams and his son George built the first cooperative dairy in New York State. Its stellar success was quickly copied on a large industrial scale and within a few decades small dairies became extinct.
But in recent years, Vermont has revived this link to the past by leading an exciting renaissance in American artisan cheese. Will returns to the region with his daughter to see what’s changed since he filmed here a decade ago. First stop is the iconic Jasper Hill Farm, where brothers Andy and Mateo Kehler have constructed a spectacular underground facility to mature Cabot clothbound cheddar. After looking at how their unique collaboration with a local cooperative has contributed to this success, the brothers describe some of the challenges the dairy has faced with the federal authorities.
Will and Ellie then catch up with cheese maker Allison Hooper at Vermont Creamery to tour her new state-of-the-art goat cheese dairy and sample her award-winning cheese.
Netherlands - Boerenhaas Cheeses
The Netherlands is the second largest European cheese exporter after France…
France - Benchmark Soft Washed Rind Cheeses of France
There is nothing like the evocative smell of washed-rind cheeses to bring back memories of a visit to France…
A closer look at Aphrodite Halloumi
A short film of the story behind this yummy grilling cheese…
Italy - Cheeses of the Great Track: Burrata, Pasta filata
Will follows the ancient shepherds trail known as the Traturro Magno (Great Track) from the mountains of Abruzzo to the plains of Puglia…
Spring Brook Farm Vermont Interview
A story about Spring Brook Farm in Vermont and the children of Farm to City project…
Baked Le Duc Vacherin Recipe
A simple recipe on how to bake our delicious Le Duc Vacherin …
Italy - Gorgonzola and Cave-ripened Taleggio
Travelling to Lombardy, Will explores two of the country’s best-known soft cheeses…
A closer look at Aphrodite Barrel Aged Feta
Join Will as he sheds light on this unique cheese, made traditionally by just a handful of small dairies in Greece…
Australia - Australian Cheese Pioneers
In its short history, Australia has developed an enviable reputation for its efficient pasture-based dairy system and significant exports of cheddar, butter and skimmed milk…
France - AOC Cheese of South Eastern France, Banon, St Marcellin and Close Cousins
Will travels to Provence in the South East of France to try Banon, a traditional benchmark goat’s milk cheese wrapped in dried chestnut leaves …