Road Trip Along the Vermont Cheese Trail

"On a 250-acre farm in Putney, this spot from Yesenia and David Ielpi Major sells seasonal sheep and cow’s milk cheeses along with sheep’s milk soap, lamb meat, and maple syrup. Depending on the season, you might find fromage blanc; a two-year-aged invierno (a soft-to-semi-hard natural rind cheese made from sheep and cow’s milk); or a semi-hard vierno (a sheep’s milk cheese aged four to seven months), plus sheep’s milk gelato. Their cheeses appear on menus at Roberta’s, Sunday in Brooklyn, Frenchette, Cookshop, Electric Lemon, Blue Hill at Stone Barns, and in LA at A.O.C." - Sophie Friedman