Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
A recipe for early spring when the ramps (wild onions) are coming out.
