Growing consumer demand for artisan or specialty cheeses has an increasing number of Vermont’s small-scale and family farmers taking up the craft. They’re hoping it’s more than just a fad, and that proposed regulations from the federal government don’t get in the way.
The economic potential of specialty cheese-making prompted the University of Vermont to introduce the nation’s first Institute for Artisan Cheese. Mitch Wertlieb talks with Cathy Donnelly, professor of Nutrition and Food Science at UVM, about the institute.
(To hear the interview, click on the “Listen” icon.)