Stinky Cheese & Other Local Dairy

Eating local on the weekends is easy in Vermont when it comes to dairy. We have always eaten local yogurt, milk, butter, and cheese.

We buy our cheddar in big blocks. I can tell that our children are true cheese localvores because if I slip a slice of white Wisconsin cheddar in their sandwiches for lunch, the cheese will come back home neatly plucked from between the slices of bread. They love their Vermont cheddar--the more seriously sharp, the better.

Eggs are also easy to get locally. It seems as though there are egg signs on every street corner. We try to get our eggs from our neighbor although they charge more than the other people in the area.

Yesterday I went to the farmer's market and splurged on our most favorite cheese. It's made down the road by one of Lou's classmate's parents.

... from the milk of these cows who are all named after Harry Potter characters.

This is a very ripe, very stinky alpine cheese--our most favorite and as precious as gold at $13/pound. Yesterday we took it on a hike up Mt. Ascutney.


We enjoyed our bread and cheese up on the mountain as we looked down on the farm.


We realized just how local we were being when we turned over the label and realized we were eating Ascutney cheese on Ascutney Mountain.