The science of cheesemaking and the development of the western world are
deeply intertwined in the new book "Cheese and Culture: A History of Cheese and its Place in Western Civilization" by University of Vermont professor
and food scientist Paul Kindstedt.
Montpelier based group signs agreement to help an industrial area in China reduce its greenhouse gas emissions; public health officials say it’s only a matter of time before a deadly worldwide flu pandemic hits; more…
Deadline today for political candidates to get their
names on the ballot for this fall’s elections; two gubernatorial
serious questions about Vermont Yankee operation; cheese aging facility
Greensboro hopes to help artisan cheesemakers; heavy trucks to be
banned from the U.S. Route 4 bridge over the Connecticut River.
Policy makers are looking to advance health care reform again; construction is slated to begin soon on Grafton Village Cheese Company’s new factory in Brattleboro; Senator Bernie Sanders is taking a top official from the U.S. Customs and Border Protection service to Vermont’s border with Quebec today; an earthquake rumbled overnight in the central Adirondacks.
At last year’s American Cheese Society conference, one of the first-prize winners was a cheese called “Tarentaise”. It’s made at Thistle Hill Farm in North Pomfret, by John and Janine Putnam.
Everything the Putnams need to make their cheese is within walking distance of their 1800â€™s white farmhouse. Nestled within the deep hills are the dairy barn, the cheese house, cow pastures, and the farmâ€™s working laborâ€¦in the form of their four children. VPR’s Sarah Ashworth visited the Putnams and takes us through a day of cheesemaking: