From firm and earthy Cabot

Thistle Hill Farm, North Pomfret, Vt.
The Putnam family prides itself on being involved in every aspect of the cheesemaking process, from taking care of their herd of Jersey cows to the aging of their alpine-style cheese, called Tarentaise. You don't need to spend a long time on their farm to witness their dedication to the craft. From spring to autumn, there is much to be dazzled by at this farm. In addition to the stone-built aging room containing wheels of cheese, you can see their herd grazing on bright green fields of grass.

Dancing Cow Farm, Bridport, Vt.
Producing a variety of raw cow's milk cheeses, from their tomme-style Menuet to their buttery washed rind Sarabande, this Northern-Vermont farm names all of its cheeses named after dances. From May through November, cows (Jersey's, Guernsey's, some Shorthorn, Holstein, Normandy and Dutch Belt) can be spotted grazing on the 243 acres of stunning pasture. Gorgeous views of the Green Mountains and Adirondacks will inspire you to run through the fields singing like Julie Andrews in "The Sound of Music."

Willow Hill Farm, Milton, Vt.
David Phinney and Willow Smart built their own cheese cave in 1999, and ever since, they have been producing sheep's milk cheeses, such as Autumn Oak. They now also produce cow's milk cheeses, such as Paniolo and La Fleurie. Be sure to taste Vaquero Blue, a deliciously sweet and savory blue cheese made from both cow and sheep's milk. Surrounded by woodland at the foothills of the Green Mountains, visiting Willow Hill Farm is perfect for those who want to mix outdoor adventure (hiking and rock climbing) with cheese tasting.