Travel Reference
In-Depth Information
VERMONT CHEESE
Vermont is the premium artisanal cheese state, with more than 40 cheesemakers—the
highest number per capita. Factories are scattered throughout the state, including the
Grafton Village Cheese Company in Grafton, Crowley Cheese in Healdville, Sugar-
bush Farm near Woodstock, or the Cabot Farmers Cooperative Creamery in Cabot.
Feel free to stop by, take a look at the process, and sample your favorites, from
feta to cheddar—the state's staple cheese—and everything in between. For those
who want a hands-on experience, weekend and daily workshops are held throughout
the year in the region. To learn more, visit the Vermont Cheese Council website at
8.
Plymouth
When the warm, sunny days of March alternate with subfreezing nights, the sap begins to
rise in sugar maple trees. Soon clouds of steam rise from hundreds of sugarhouses, where
sugarers boil tapped-off liquid sap until it has thickened into the incomparably delectable
companion to pancakes, waffles, baked beans, and vanilla ice cream we all know and love.
Sugaring time is as old as the region's Native Americans and a link to all the genera-
tions of Vermonters. Surely, for example, it would have been a fact of life for the country's
30th president, Calvin Coolidge, when he was a boy in Plymouth. The entire village, 14
miles north of Ludlow via Rtes. 100 and 100A, has been designated the Plymouth Notch
Historic District, and it encapsulates Coolidge's life and character. Here are the buildings
where he was raised, the store his family kept, and the kerosene-lit room where his fath-
er, a notary public, administered the oath of office when the vacationing vice president
learned of President Warren G. Harding's death. It's open seasonally from mid-May until
mid-October, as is the Plymouth cheese factory nearby, run for decades by the president's
son, John Coolidge.
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