20 Vermont Specialties
A raw goats' milk cheese that's aged for 80 days, the Goat Tomme is dense, mellow, and creamy on the tongue. Source Josh Wand
This mild soda, made with maple sap, delivers Vermont spirit with every sip. Source Karen Shimizu
Macintosh, Empire, and Russet apples are blended to make a cider that's both sweet and pleasantly acidic. Source Karen Shimizu
Made with raw cows' milk from a single milking, this cheese is buttery and pungent. Source Josh Wand
Prepared from nine different malts, this traditional ale is slightly sweet, complex, and very smooth. Source Karen Shimizu
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The "Brewmaster Series" is a compilation of small-batch beers; the dark and complex Porter is one of the best and is excellent paired with blue cheese. Source Karen Shimizu
Aged for up to ten months, this English-style clothbound cheddar is earthy and complex. Source Josh Wand
The family-run Wood's Cider Mill has been making boiled cider since 1882. With a texture similar to that of maple syrup's, boiled cider is fantastic with piping-hot pancakes. Source Karen Shimizu
A standout liqueur brewed with Grade-A maple syrup. Source Karen Shimizu
Higher in butterfat than most American butters, this European-style cultured butter is rich and flavorful. Source Josh Wand
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Smooth and creamy, with a sweet, earthy flavor. Source Josh Wand
Sprinkled with ash, this goats' milk cheese is both robust and mellow. Source Josh Wand
These three bakeries are supplying superlative fresh bread to home and restaurant tables across the state:Bohemian Bread, Red Hen Baking Company, Gerard's Bread. Josh Wand
This organic Indian Pale Ale is strong and spicy. Source Karen Shimizu
An especially malty and full-bodied ale. Source Karen Shimizu
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This washed-rind cheese has a bold flavor and a smoky finish. Source Karen Shimizu
Mellow and dry-smoked pepperoni, uncured bacon, and German-style pork bratwurst-all are delicious. Source Josh Wand
This barley wine, which contains a good quantity of hops and has a high alcohol content, is great with cheddar cheese. Source Karen Shimizu
A raw-milk blue cheese with hints of hazelnuts and a subtle anise flavor. Source Karen Shimizu
This is the ultimate aged cheddar: sharp, with toasty caramel notes and pockets of Parmesan-esque crunchiness. Source Josh Wand
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