The Cheesemakers of Vermont - Cheese Slices with Will Studd

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Series 8, Episode 5

When it comes to innovative American cheese makers, the state of Vermont has more than it’s fair share. The foundations of the dairy industry began here in beautiful New England almost three centuries ago and by a strange coincidence the region has become the center of an exciting new revolution in artisan cheese making.

Will Studd originally visited here ten years ago and has come back to see exactly what’s changed. First stop is Jasper Hills farm, where brothers Andy and Mateo Kehler have created a spectacular maturation facility and helped lead the artisan cheese revolution with the production of the their highly successful Cabot cloth bound cheddar. Will and Ellie sample the famous cheddar and also the dairy’s delicious Baylee Hazen Blue cheese and discuss the many government challenges the dairy has faced in recent years and their close bond with the local economy.

A decade ago when Will first visited Vermont, he made a quick visit to a small cheese making operation run by Allison Hooper and her business partner Bob Reese. At that time it was known as Vermont butter and cheese but since then they have renamed the company Vermont Creamery and made some very impressive changes. Ellie and Will tour Allison’s new state of the art dairy and try her latest surface ripened goat’s cheeses.

Host
Ellie Studd

Host - Executive Producer
Will Studd

Special Thanks
Ruth Anne Flore

Cinematography
Roger Price

Sound Recordist
Jimmy Graham

Graphic Artist
Joshua Hanger

Post Audio
Tristan Meredith
Film Sound Australia

Transcription
Line 21 Media Services

Edit
Michael R Robinson

Produced and Directed by
Michael R Robinson

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