Menu
Share
Share this story
Close X
 
Switch to Desktop Site

A Taste of Place: Exploring the Vermont Cheese Trail

Image

Image 8 of 18

 

Once the cubes are salted they are poured into forms that make 40 pound blocks. The forms will be pressed overnight to remove the last of the whey.

PHOTO: Joanne Ciccarello / Staff

Next Image Previous Image

Image 8 of 18

 
About these ads

Share