Cheese makers in Vermont have found their work becoming a labor-intensive endeavor, as demand in the artisan cheese industry flourishes while the market struggles with high cheese prices and small operations. As a result, cheese makers have seen a greater intersection with cheese processors, as Vermont Butter & Cheese added a production and aging facility in 2006, and artisan cheese Cabot Clothbound Cheddar is being aged and distributed to cheese makers to help cut down on time-intensive work.

Related Summaries