History tells us Vermont experienced a sort of “sheep boom” in the mid 1800s. Merino sheep brought in from Spain covered the hills of the Green Mountain State. For various reasons, the boom did not last long.
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For centuries, cheesemakers have been using natural caves to age cheese. The cool, humid conditions allow the caved aged cheeses to develop complex flavors and textures over time.
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Storyteller may seem a strange name for a cheese to some, but not to us. Unlike other cheese companies, Grafton Village Cheese has a mission that goes beyond creating award-winning, small batch cheeses.
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