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"A mile up the road, this farm store showcases Alpine-style cheeses from cheesemakers Rachel Fritz Schaal and Peter Dixon. Their four cows—Helga, Abigail, Clothilde, and Sonia—graze at a nearby school and yield delicious product like the two-month-aged smoked Kashar, a Balkan-style “pasta filata” cheese with a mild, buttery, slightly peppery flavor, given extra oomph by Vermont apple wood smoke." - Sophie Friedman