Ep 7. Vermont Cheese - USA

Cheese Slices season 2 episode 7 titled "Vermont Cheese - USA" takes a look at the growing cheese-making industry in Vermont, known for producing some of the best artisanal cheeses in the United States. The host, Will Studd, visits various cheese makers across Vermont to explore different styles of cheese and the techniques used for their production.

The episode starts with a visit to Jasper Hill Farm, where the hosts meet with brothers Mateo and Andy Kehler who run the farm and make their popular cheese Jasper Hill. They discuss the unique terroir of the Greensboro region and the process of aging their cheese in underground cellars to achieve the distinctive flavor. The episode also explores the microbiology of the curds and the role it plays in the cheese-making process.

Next, the host travels to Boston Post Dairy, an award-winning farm that specializes in goat cheese. The owners, Robert and Gisele Gervais, talk about their decision to switch to cheese-making from dairy farming and the challenges they faced during the transition. They introduce their herd of goats and show how they handcraft different varieties of cheese, from creamy and soft to hard and aged.

In the next segment, the focus shifts to Cabot Creamery, a cooperative of 800 family farms that is one of the oldest cheese cooperatives in the United States. The host meets with CEO Ed Townley to learn more about the history of the cooperative and the process of making cheddar cheese. Ed takes him on a tour of the facility where he explains the company's commitment to sustainable farming practices.

The episode then moves to another cheese-making facility, Shelburne Farms, which is located on a historic estate with beautiful views of Lake Champlain. The team meets cheese maker Nat Bacon, who discusses the different varieties of cheese produced at Shelburne Farms, including the award-winning cloth-bound cheddar. The team also explores the aging process and how it affects the flavor and texture of the cheese.

In the final segment, the host visits a local food festival in Vermont where he samples different types of cheese from various cheese-makers in attendance. He talks to the cheese makers and gets to know more about the passion they share for their craft.

Overall, Cheese Slices season 2 episode 7 offers a fascinating glimpse into the world of cheese making in Vermont. The host takes viewers on a journey through the various stages of cheese-making, from the source of the milk to the aging process, all while exploring the unique landscape and cultural history of Vermont.