Rutland

Submarine sandwich consists of a long, split bread roll, filled with numerous ingredients such as meats, cheeses, sauces, vegetables, and seasonings. Depending on the regional variety, the sandwich is called differently throughout the United States. In the Midwest and California, it's grinder... Read more

Grinder is a variety of a submarine sandwich and it is especially popular in New England. The sandwich consists of a long roll that resembles Italian bread, but the interior is much chewier and the exterior is crustier. The roll is sliced halfway and filled with olive oil, sliced ham, turkey, sal... Read more

Vermont corn chowder is a traditional dish made with a milk-based broth, corn, and other vegetables such as onions, peas, potatoes, and cabbage. The dish is usually enriched with strips of bacon and thickened with flour or Vermont cheddar cheese. Chowder can be traced back to the 16th century, wh... Read more

Hailing from Vermont, the largest producer of maple syrup in the US, maple cream pie is a sweet pie filled with a combination of maple syrup, egg yolks, brown sugar, vanilla extract, salt, milk, and heavy cream. The crust is usually made from butter, flour, sugar, salt, and often cream cheese. Th... Read more

Sugar on snow is a cool American dessert originating from Vermont. It’s prepared with just two ingredients – maple syrup and lots of fresh and clean snow. In order to make the candy, a pan should be filled with fresh, clean snow. The maple syrup is boiled, and it is then drizzled over... Read more

Maple creemee is a quintessential Vermont delicacy—an ultra-creamy, soft-serve ice cream infused with the rich, earthy sweetness of pure Vermont maple syrup. Deeply rooted in the Green Mountain State’s food culture, the maple creemee is more than just a dessert—it’s a seas... Read more

Harbison is an American cheese that's produced in Vermont, at Jasper Hill Farm. It is made from cow's milk and has a bloomy rind. The cheese is traditionally wrapped in strips of spruce. It has a creamy and soft texture, the aromas are fruity, rich, floral, and mushroomy, while the flavo... Read more

Oma is an American cheese produced on Jasper Hill Farm in Vermont by the Von Trapp family (yes, the descendants of the family from The Sound of Music). The cheese has a washed rind and it's made with raw milk coming mostly from Jersey cows. The body is soft and supple, yet never... Read more

Kashar is an American pasta filata cheese made hailing from Vermont. The cheese is made from raw cow's milk and it's produced by Parish Hill Creamery. The curds are strecthed, then placed in molds for at least 2 months. During the aging period, the cheese is rubbed with... Read more

Crowley is an American cheese produced in Vermont by Crowley Cheese. The cheese is named after its creator, Winfield Crowley. It's made from raw cow's milk in many varieties – mild, medium sharp, extra sharp, flavored with garlic, sage, pimento, hot peppers, smoked, chives, or manz... Read more

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for th... Read more

Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults. After it comes to the cellars, the c... Read more

Bijou is an American cheese hailing from Vermont. The cheese is made from pasteurized goat's milk and it's left to age for 30 days. During the maturation period, Bijou (jewel in French) forms a wrinkly mold-ripened rind with a sweet and yeasty aroma. Underneath it, the texture i... Read more

Moses Sleeper is an American cheese produced in Vermont by Jasper Hill Creamery. Made from pasteurized cow's milk, it was inspired by the classic French Brie. Underneath its thin bloomy rind, there is a gooey texture with a milky aroma. After 6 to 12 weeks of aging, the flavors ... Read more

Willoughby is an American semi-soft cheese produced in Vermont by Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it has a washed rind. Underneath it, the texture is open, creamy, gooey, and buttery. The aromas are milky and herbal with hints of onions and r... Read more

Rupert is an American cheese that's produced in Vermont in the style of European Alpine cheeses such as Comté and Gruyere. This raw cow's milk cheese has a washed rind and it's aged for at least 10 months. Its aromas are sweet, rich, and grassy, while the flavors are sweet, butter... Read more

Barden Blue is an American blue cheese produced by Consider Bardwell Farm in Vermont. The cheese is aged in caves by Murray's. Aged for 4 months, Barden Blue is made from raw cow's milk. Its texture is dense, buttery, and specked with eyes, while the blue mold is runnin... Read more

Bonne Bouche is an American soft cheese made in Vermont. The cheese is made from pasteurized goat's milk and microbial rennet. The rind is mold-ripened and sprinkled with tree ash, and it's then aged for 10 days until it develops a wrinkly rind. After that, it continues to age for up to ... Read more

Black IPA or American Black Ale is a versatile craft beer style that combines fruity hop character and moderate dark malts. The examples are typically medium-bodied and may be clear or hazy, while their color varies from dark brown to black. They are packed with hop aromas and f... Read more