"Visiting Vermont and not sampling the cheese is like visiting France without sipping the wine, and so the Grafton Village Cheese Co., follwed the antique foray. In operation since 18i2, the Grafton Village Cheese Co. has won awards and national magazine recognition for its creative cheddar flavors - Maple Smoked to Garlic or Sage - and it certainly proved its metle. We packed up two blocks of the Maple Smoked in a cooler bag with a block of ice." -Vermont Village Makes a Perfect Fall Getaway, Hartford Courant, 9/16/07

The new edition of the bestselling book 1,000 Places to See in the US and Canada Before You Die includes Grafton, Vermont as one of the places. Forbes Magazine recently included a slide show of 15 places not to miss in the U.S., and Grafton was included. Visit the Forbes.com website to review this beautiful slide show.

"One of Vermont's most absurdly picturesque villages (cue the blacksmith shop! cue the covered bride!), Grafton was a busy center for the wool, leather and timber trades in the early 19th century and was surrounded by dairy farms. Today the town endures as a living museum, and the cheese company as its most mouthwatering exhibit. As it produces 5,200 pounds of cheese a day, it's hardly a small-time operation, but it still bears a resemblance to a family-run shop: Head cheesemaker Scott Fletcher employs the same techniques his predecessors have used since 1892, slowly crafting each batch by hand. A pound of Cheddar requires a full 10 pounds of Jersey cow milk, delivered from small farms throughout Vermont. From a viewing area, visitors get an up close look at the process: Giant, moist bricks of curd are run through a slicing harp; the curd is salted (and sometimes seasoned) before it is stirred into a giant vat. It's pressed and shaped into rounds, then cooled, cured and aged for up to six years. -Whey Cool!, O Magazine, march 2007