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The Future of American Cheesemaking Is in Vermont

Twelve years ago, two brothers, Mateo and Andy Kehler, bought a farm in Greensboro, Vermont and set out to make beer; it's a good thing they failed. Then they tried their hand at tofu, and it's a good thing that didn't work out either. This isn't schadenfreude; what happened next is that the Kehler brothers turned their attention to cheese. That worked out really, really well. In a mere decade, they have gone from novices to leaders in one of the one busiest cheesemaking states in America. More

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