The Taproom That Put a Tiny Town on the MapA farmhouse brewery in the Northeast Kingdom draws pilgrims who drive hours for a single fresh pour.
Sunday at the Cheesemonger's Market StallAt the weekend market, a good monger sells knowledge as much as cheese, one generous sample at a time.
When the Market Stall Becomes a ClassroomTasting tables at farmers markets do quiet, essential work — turning curious shoppers into loyal customers.
The Cheese Cave Where Time Does the WorkIn a cool, humid cellar, wheels of Vermont cheese are turned and tended for months until they're ready.
A Wall of Taps and the Art of the FlightAt a Burlington taproom, a row of handles tells the story of a brewery still restlessly experimenting.
The Affineur's Patient YearAging cheese is a craft of its own, practiced by specialists who buy young wheels and coax them to greatness.
