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Vermont

Wood's Cider Mill

Wood's Cider Mill

Our family has been making Boiled Cider since 1882. We grind and press apples on the farm's original screw press to make sweet cider and evaporate it in a wood-fired, stainless steel evaporator. Boiled Cider is concentrated to about 7 to 1. It is just concentrated cider with nothing added - no sweeteners or preservatives. Use Boiled Cider with hot water for a delicious hot drink, in cooking, as a topping to pancakes or over yogurt or ice cream.

Wood's Cider Mill

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Sugarbush Farm

Sugarbush Farm

Sugarbush Farm is a 550 acre hillside farm located in central Vermont. The Luces are the second, third and fourth generations to live on this land. Jack and Marion Ayres bought the farm in 1945 with a dream to make a go of country living. They were the first folks in Vermont to start packaging cheese in waxed bars so they would travel well without refrigeration. By 1975 the Boston Globe wrote about Sugarbush Farm "At the end of a scenic Vermont road lies a Cheese Lovers paradise." In 1995 the American Cheese Society awarded Sugarbush Farm a Blue ribbon for the best smoked cheese in the country.

Sugarbush Farm

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Vermont Butter and Cheese Company

Vermont Butter and Cheese Company

Based in the town of Websterville, the company supports a network of more than 20 family farms, providing milk meeting the highest standards of purity. While Vermont Butter & Cheese Company has earned worldwide recognition, the company is proudest of its contribution to the health of local agriculture.

Vermont Butter and Cheese Company

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Vermont Shepherd

Vermont Shepherd

Vermont Shepherd Cheese is the country's most famous and oldest sheep milk cheese. It is created by the Ielpi Major family, who pasture and milk the sheep, make and age the cheese on their 250 acre farm in Westminster West, Vermont. Vermont Shepherd's quality and flavor are a reflection of the wholesome way the family attempts to farm - only using milk from the sheep that graze the healthy, wild pastures, and then treating the milk with care, not pumping or heating too fast. The family makes Vermont Shepherd Cheese in 10 to 30 wheel batches, 3 days a week during grazing season. Because sheep milk is so high in protein, the fat content of Vermont Shepherd Cheese is similar to a low fat cheddar, and, being made of pasture milk, the cheese is especially high in beneficial fatty acids.

Vermont Shepherd

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Vermont Milk Company

Vermont Milk Company

Too many farmers have been forced into the corporate circle, becoming powerless in their markets and enjoying little of the profits, only to see competitive products from across the country or the globe on the supermarket shelves. Today, there is a growing trend to return to our sensible roots – eating locally supports our community and offers us fresher foods to enjoy on the palate and on the conscience.

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