Vermont

igourmet 4-oz. Vermont Butter & Cheese Co. Classic Chèvre

The Vermont Butter vermont and Cheese Company story begins with this mild goats' milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room vermont and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chèvre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company. Since then, Vermont Chèvre has earned an honored place among chefs vermont and consumers alike. Distinguished by a simple, mild, fresh goats' milk favor, the cheese is highly versatile - an excellent ingredient in many dishes as well as on its own. While chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for quality through superlative taste, freshness, vermont and lower salt.
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igourmet 8-oz. Blythedale Vermont Camembert

For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Karen Galayda's herd. These cows supply all of the milk for Blythedale Farm's Vermont Camembert. Karen handmakes all of her cheeses, using only whole milk. Her Vermont Camembert is the only farmstead cheese of this type made in New England. It requires a great deal of hands-on care vermont and is considered one of the most difficult of cheeses to make. Free from added animal enzymes, be assured that the cows who live at Blythedale Farm have a good home. They are cared for with love vermont and respect vermont and live in a clean, comfortable stable with year-round outdoor access. Their stress-free lives create a milk with delicious flavor.Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild vermont and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange vermont and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly vermont and the flavor explodes with a complex earthiness. This is truly one of New England's greatest cheeses.
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Community College of Vermont - Community College of Vermont is a community college headquarted in Montpelier, Vermont and with offices in twelve other Vermont towns. The school is a part of the Vermont State Colleges system.

Constitution of the Vermont Republic - The Constitution of the Vermont Republic was Vermont's constitution when it existed as the independent Republic of Vermont from 1777 to 1791. The official title of the document was simply the Constitution of Vermont.

The Vermont Ghost Guide - The Vermont Ghost Guide was a comprehensive guide-book published in 2000 that documented all of the major hauntings and ghost-sightings in Vermont, inspired by the numerous Vermont wildlife and destination guides. The book was researched and written by Vermont folklore expert Joe Citro and illustrated by famous horror artist and fellower Vermonter Steve Bissette.

Second Vermont Republic - Second Vermont Republic is a current secessionist movement within the state of Vermont to return the state to the independent status it enjoyed as the Republic of Vermont from 1777-1791. The organization was founded by Thomas Naylor, a former Duke University economics professor who began the secession movement when he published the book ...

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