There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.

Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.

A recipe for early spring when the ramps (wild onions) are coming out.