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From crocks of bubbling sauerkraut on farmhouse countertops to small-batch kimchi operations shipping across state lines, Vermont has quietly become one of the most fermentation-obsessed places in America. We went deep into the culture — and the culture went deep into us. Here's what we found.
Across Vermont's rolling hills, a new generation of cheesemakers is turning heritage-breed milk into something extraordinary — and in the process, rewriting the economic story of the small dairy farm. From cave-aged wheels to washed-rind rounds that could hold their own in any Parisian fromagerie, these producers are proving that small-batch doesn't mean second-best. Pull up a cutting board, because Vermont cheese is having a serious moment.
Vermont's maple syrup story doesn't end with a Grade A dark robust on your pancakes. A new wave of small-batch producers is pushing the sugarhouse into unexpected territory — think bourbon barrel aging, birch sap blends, and wild herb infusions that are rewriting what maple can be.