I had no idea when we moved to Vermont in 2014 that it was a haven for cheese lovers and cheese makers. My first trip to the small grocery store near our house was an impressive education when I came upon an enormous refrigerated case with an array of cheeses like nothing I had ever seen. I quickly learned that for a cheese lover like me, I had landed in a wonderful place.
Now I realize that not everyone likes cheese. Even though my severe onion allergy is inconvenient, it would be heartbreaking for me if I were to be lactose intolerant. Even when my cheese selection was limited to thinking that Kraft cheese was the penultimate, I have been a lover of cheese.
My mother was also a cheese lover. She used to say that she and I loved cheese so much that we must be part rat. She meant it as a compliment.
One year for my birthday she gave me the book Who Moved My Cheese? If you are familiar with this book you know it is a business management book. My mother did not know that; she just liked the title. It was my mother that taught me that nothing makes a better breakfast or afternoon snack than a hot melty piece of cheese toast. Nothing exotic, just a good sharp cheddar sliced and melted on bread under the oven broiler.
As a result of that move to Vermont, I began to keep what I call my “cheesemonger” journal, to record the various cheeses I tried and to also make notes of the cheeses that others recommended. Sometimes it is difficult to keep all the cheeses straight without a written reference.
Probably our all-time favorite cheese is one named Dutch Knuckle from Sugar House Creamery in Upper Jay, New York in the Adirondacks. We lucked in to getting this cheese once or twice when we lived in Vermont, but have never been able to get it again. It is a very small creamery and we honestly aren’t even certain they are still in business.
We also love the cheeses that come from the Plymouth Cheese Factory. Perhaps factory is actually too grand a word for this small cheesemaker, but their cheeses, with different varieties dipped in different color waxes, are still outstanding. The good news is thanks to Federal Express, we are still able to order these cheeses which we do on occasion.
If you want to read the very interesting history of Plymouth Cheese, check out their website. It started in 1890 by Col. John College, a dairy farmer trying to make fuller use of his abundance of milk.
Yes, this was the same Coolidge family who would raise up a President and you can still visit the Coolidge homestead today. The factory had closed, but in 1960, President Coolidge’s son John revived the cheese factory.
The factory went through many changes, closings and re-openings, but in 2009 cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory using the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. His proposal was an accepted and the Plymouth Cheese Factory continues to make outstanding cheeses.
Another favorite Vermont cheesemaker of ours is Jasper Hill. I have always wanted to visit their cheese caves but I don’t think they allow visitors. Again, it is worth exploring their website, reading their history and checking out the photos of their incredible warren of cheese caves.
I especially like their Bayley Hazen Blue which for a long time was my very favorite blue cheese; but this was prior to my discovery in Marion, Massachusetts of Great Hill Blue. Whether driving or flying, I always buy some Great Hill Blue when I am leaving Massachusetts and heading home to North Carolina.
Jasper Hill also has a great variety of what is called “bloomy” cheeses. Some people would label these cheeses as “stinky.” They do have a strong aroma but are beautifully crafted soft (think brie or camembert) cheeses.
We lived in Shelburne, Vermont which is home to Shelburne Farms and a wonderful array of cheddar cheeses and beautiful brown eyed cows.
I need to start adding entries in my little pink cheesemonger journal about North Carolina cheeses and begin to visit some of the cheesemakers on the WNC Cheese Trail.
If you are not a cheese lover, this blog post has probably had little appeal. But if you are a cheese lover, I would love to know your favorite cheeses. And yes, I admit it: I still prefer a slice of regular American Cheese on my grilled cheese sandwich!
And to close, here is my favorite cartoon every drawn:
My good friend and neighbor grew up with one of the stewards of this wonderful place, and you and Tom need to visit! I've heard lots of Portia and Flo stories. And their cheeses are 😘 https://chapelhillcreamery.com
Great blog, Jeanne, for a cheese lover like me. Although I don't know much about different kinds of cheeses, your information is a great motivator for me to learn. I am sure you know about Ashe County Cheese in West Jefferson, NC, a short drive from Boone. We used to enjoy going there to get their delicious cheese.