Vermont Institute of Artisan Cheese
The Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont is the country's first comprehensive center devoted to artisan cheese. Director Jeffrey Roberts talks to Mark and Francis about the growing cheese business in Vermont; what makes Vermont Cheddar so special and the changing landscape of cheese throughout the U.S. (and we are not talking white and yellow). Artisan Cheese makers have taken European Cheese traditions and learning to make it their own way. Accoring to Jeff, more and more American cheese makers are working with pasture grazed animals - their natural diet creates unique flavored milk which can create remarkable cheese. Mark recommends the Grafton 5 year cheddar.
Mark and Francis also discuss tipping etiquette and philosophy. Should "automatic gratuity" be imposed by restaurants? What are the customs around the world? What about tipping outside a restaurant such as hotels or porters? To find out the inside scoop check out http://www.tipping.org/TopPage.shtml
Podcast Date: 6/23/2005