Vermont Artisanal Cheese

Vermont is the artisanal cheese capital of the country, with several dozen creameries open to the public churning out hundreds of different cheeses. Many creameries are "farmstead" operations, meaning that the animals whose milk is made into cheese are kept on-site. If you eat enough cheese during your time in the state, you may be able to differentiate between the many types of milk (cow, goat, sheep, or even water buffalo) and make associations between the geography and climate of where you are and the taste of the local cheeses.

This is one of the reasons that taking a walk around a dairy is a great idea: you can see the process in action, from grazing to aging to eating. The Vermont Cheese Trail map, which you can view or download on the website of the Vermont Cheese Council (866/261–8595 www.vtcheese.com), has a comprehensive list of dairies, many of which you can visit. Though hours are given for some, it's generally recommended that you still call ahead.

At the Vermont Cheesemakers Festival (802/261–8595 www.vtcheesefest.com), which takes place in July or August in Shelburne, cheese makers gather to sell their various cheeses. Beer and wine are served to wash it all down.