634081 Sun Jul 05 14:17:44 -0700 2009 5 13 New England 0 4831266 Headed out to N.H. for two weeks and I am looking for great cheese, I'll be stopping by Via Lactea for sure great Goat's cheese Feta, where else can I find some other great cheeses around the Lakes region? I would really like to find a great blue from N.H. as well Sun Jul 05 14:17:44 -0700 2009 211485 apollo132 1 4831413 Not too famiiar with NH, but VT has some great cheesemakers. Varieties available in my area that I have liked are Jasper Hill Farm's Bayley Hazen Blue and Constant Bliss; and Shelburne Farms 2yr cheddar. Cabot aged cheddars (the kind you get in VT not in the grocery store) are also pretty good. Grafton Village cheeses have been recommended to me, but I haven't found any locally yet. Sun Jul 05 15:29:42 -0700 2009 4831266 11791 DonShirer 1 4831748 VT actually has a cheese trail website here (http://vtcheese.com/cheesetrail.htm). There are some fantastic cheeses made in VT. Sun Jul 05 17:50:23 -0700 2009 4831266 15551 Bri 1 4831781 Boucher Farm in Highgate Center, VT, does some wonderful blues, including gore-dawn-zola, and some aged, hard, salty blues that are better than some stiltons. The small family farm participates in a program that generates electricity from the methane from the cow dung; they will proudly give you a quick tour. Sun Jul 05 18:06:08 -0700 2009 4831266 57170 Veggo 2 4832747 Gore-dawn-zola...OUT OF THIS WORLD!!! Mon Jul 06 07:16:58 -0700 2009 4831781 253803 triggs73 1 4832607 You may find yourself limited in cheeses from NH, there is a better production level from Maine, and Vermont with a few good blues from Mass as well... Some of my faves from NH are : Heart Song Farm -goat cheeses they have a nice variety and a really great goat feta Sandwich Creamery: has some nice firm cheeses, mostly English style without washed rinds The other cheeses folks mentioned are all good ones, you may be able to find Grafton Villages cheeses in country stores throughout the state if you are lucky. If you are a cheddar-head you will love their older styles. The blues from Mass on the top of my head are Great Hill Blue: a lovely, slightly salty blue (I could eat it all day, and if you stop at a Flatbread restaurant they put it on their salads). They sell it here and there, it is even available at the farm stand down the road from me. The other one is Classic Blue from Westfield Farms- it's a surfaced ripened goat log, where the roquefort mold is on the surface. It's strong but really tasty. Good luck and let us know what you find! Mon Jul 06 06:24:39 -0700 2009 4831266 137522 wildrnss