Extra sharp cheddar, creamy smooth chevre, and crumbly blue — the cheese industry continues to grow in Vermont.. Allison Hooper is one of the founders of the Vermont Butter and Cheese Company, and the author of In a Cheesemaker’s Kitchen. Paul Kindstedt is co-director the Vermont Institute for Artisan Cheese, and author of American Farmstead Cheese.
They speak with VPR’s Jane Lindholm about the business of Artisan cheese making in Vermont.