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A Taste of Place: Exploring the Vermont Cheese Trail

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A late afternoon sun pops through the clouds after a rainstorm on the grounds of Shelburne Farms in Vermont. Many cheesemakers will cite weather, geography, and vegetation as the ingredients that give the state’s cheeses their distinctive flavor. They call it “a taste of place” borrowing the term from the French terroir.

PHOTO: Joanne Ciccarello / Staff

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