In Cabot, one cheesemaker has found a way to support that tradition, while also making some of the best dairy products around. It used to be that all cheese was made on the farm. Fresh milk and a tradition of "doing it right" produced a superior cheese that was central to rural life.
And while the farm is a distant memory to most of the nation's cheesemakers, in Vermont the connection is very much alive -- especially in Cabot. Granted, one of the first things you will see upon visiting Cabot Creamery is a state-of-the-art cheesemaking facility. But make no mistake, the farmers still run the show.
That's because the company is entirely farmer-owned. What does that mean? For starters, all major business decisions are made by farmers for the benefit of small family farms. It also means that the traditions of the farm - hard work, quality, honesty and fairness - are applied to the business as well. Which is one reason that the company's products have consistently won blue ribbons in the most prestigious national and international competitions.
For more information on Cabot Creamery, visit their Web site at Cabotcheese.com. To learn about other Vermont cheesemakers, check out the Vermont Cheese Council site at VTCheese.com.