![]() ![]() Using the original Coolidge recipe, preserved in wax, and a dedicated herd of Holsteins and Jersey cows as a source for the milk, Werner put Plymouth Cheese back on the map. In 2009, a young cheesemaker named Jesse Werner stepped up with a proposal to run the cheesemaking. He eventually sold it to the state of Vermont in 1998, with the stipulation that it continue to be used for cheese. But when the Depression drove up the price of milk, a supply shortage forced the factory to close and it wasn’t revived until the 1960s when Presidebt Coolidge’s son John revived the cheesemaking factory. President Calvin Coolidge would often serve it to guests who visited his Summer White House that he set up in Plymouth in 1924. Coolidge’s cheese, dipped in wax to seal it, become popular in Boston and beyond. The creamery was a way of preserving the extra milk. John Coolidge built the first Plymouth cheese factory in 1890, on the Coolidge family homestead, just 10 miles north of Ludlow. Plymouth Artisan Cheese has a presidential pedigree. Holly Crowley cheese factory and store most days, but it is best to call ahead if you want a tour of the cheese making operation. Unlike other cheddars, Crowley incorporates a rinse of the cheese curds which makes for a moister, creamier cheddar that melts faster than traditional cheddars do, making it an ideal cheese for a mac’n cheese recipe or cheese puffs and the Crowley website offers recipes for both. Then, in 1966 the operation was passed on to their neighbors, the Smith family, who continue to operate it based on the same recipes today.Ĭrowley cheese is a cheddar, hand-made in small batches from raw milk with no additives or preservatives. Winfield Crowely’s son George, and then his grandson Robert, took over as the generations aged. By 1882, Winfield Crowley had moved the operation to the Crowley Cheese Factory and was shipping 35-pound wheels to as far away as Maine and Manhattan. Keep in mind that many of these cheeses you will only find locally as many don’t ship out of state.Ībout 10 miles northwest of Ludlow, Crowley Cheese Company has been in business since 1824, starting in the Crowley Farm kitchen in Healdsville. Vermont may be best known for its largest creamery, Cabot, which is a coop of more than 800 small farms around New England, but there are plenty of small-batch cheesemakers that are worth seeking out, particularly in the area around Okemo.Īnd cheese touring is a thing in this state, almost as popular as beer tours.įor a list of what’s in the area and what creameries are open to visitors (call ahead as hours and opening days do change), visit, which even has “cheese trail” suggestions. While many American cheeses came from recipes settlers from Europe brought with them, most of Vermont’s artisan cheese recipes were born here. The best way to preserve excess milk during the high-yield summer months was to make, store and age cheese. Milk was produced and consumed locally, not shipped. ![]() A century ago, nearly every one of Vermont’s 251 towns and villages had a cheesemaker, some as many as six. What the two places share in common is a short, vibrant growing season that creates lush, sweet forage for dairy cows and goats, small family farms that put a spin on their own branded cheeses, and a food culture that prizes small-batch, gourmet products. Switzlerland is known for its dairy, its regional cheeses and ski mountains. Warm cheese, whether served in a fondue with crusty bread to dip into it or melted over potatoes and gherkins (traditional with raclette), is hard to resist after a day on the slopes. Credit the Swiss, who made fondue and raclette the stalwart meals for apres-ski. There’s something about cheese and skiing that go together. ![]()
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