Preservation Magazine
A Town for all Seasons
Grafton, Vt., is as alluring today as it was two centuries ago. But for one family’s vision, it might have disappeared.
By Stephen Jermanok | From Preservation | January/February 2010
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Boston Magazine's New England Travel'09
Discoveries: On the Cheese Trail
Grafton Cheese is included in a great article in Boston Magazine's 2009 New England Travel annual publication on traveling the Vermont Cheese Trail.
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Wine Spectator's Top 100 Cheeses in the World
Wine Spectator Magazine, September 30, 2008
100 of the world's top cheeses. 32 US cheeses. Of that, 10 Vermont Cheeses. Of that, Two are Grafton's Cheese. We are honored! Read on to see which of our cheeses made the grade.
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Grafton Cheese offers farmers a premium during milk pricing downturn
Supporting Vermont Dairy Farmers / Various Media Outlets - April 2009
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Whey Cool!
O Magazine, March 2007
...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...
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Vermont Village Makes a Perfect Fall Getaway
Hartford Courant 9-16-07
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.
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1,000 Places to See in the US and Canada Before You Die / Forbes.com
1,000 Places to See in the US and Canada Before You Die - the Book
Today, Grafton Village Cheese makes one of the world's finest cheddars, which you can sample as you watch it being made.
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A Vermont Cheesemaker - Scott Fletcher
Gourmet Magazine February '97 (a classic read!)
Oh sure, I’ve tasted other cheeses," Scott Fletcher is saying. "A few are pretty good. You know, there are some Cheddars that are made by fellows sitting in front of computers pressing buttons. They make more in a week than we make in a year. But their hands never touch cheese. I could never make cheese that way."
Fletcher is in his cheesemaking kitchen in a clapboard building on a country road in Grafton, a small village in the hills of southern Vermont. In a large steel vat, fresh milk from brown Jersey cows is being heated - the beginning of a process that will bring it to the point where he will consider it cheese.
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