Vermont Creamery co-founder Allison Hooper spent a semester abroad in 1980 and it may have changed our Vermont cheese selection for the better. Seven Days food writer Hannah Palmer Egan visited the VPR Cafe to talk about the cheese that came to be decades after that visit abroad and how a couple of local creameries are making GMO-free cheeses in Vermont.
That "GMO-free" certification means the product is free of genetically-modified organisms in all aspects - from the food the cows consume to the milk the cows give, right down to the method in which the cheese is produced.
Read more about these new cheeses in Palmer Egan's story in Seven Days, Vermont Creamery's Non-GMO Cheese Hits the Market.
