I just had to post a link through to this amazing Newsweek article. Cabot cheddar cheese dominated my college diet, thanks to my lovely roommate who (despite her lactose intolerance) could not live without it, introducing me to the joys of white cheddar. I have been a large supporter of Vermont cheese ever since.

With amazing dairy farms and developments in sustainable agriculture at places like Jasper Hill Farms, the cheese industry is stronger – and more delicious – than ever. Go Vermont!