A tour of more than three dozen cheesemakers in a behind-the-scenes
exploration of the landscape, people, and cheeses that put Vermont
on the global epicurean map. Over the last decade, artisan and
farmstead cheesemaking have transformed Vermont into one of the
nation's (and the world's) most beloved sources of fine
cheeses. Ogden describes all the cheeses from all the cheesemakers.
Through visits to the farms, talks with the cheesemakers, and
descriptions of the cheeses, Ogden illustrates the expert technique
and knowledge of craft that have transformed the small state into
an influential contributor to the national food scene. 8 color
pages, 50 black & white
