From eCampus.com: 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.

The Vermont Cheese Book

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