Photo by Erin McCormick

Vermont is often dubbed the “land of milk and Heady” and for good reason. With more cheesemakers and craft beer per capita than any other state, Vermont is leading the way in cheese and beer production. There are over 50 cheesemakers through the state, producing more than 150 cheese varieties, and over 55 breweries. There’s even a Vermont cheese trail you can follow. This map from the Vermont Cheese Council shows all of the cheesemakers across the state, designating which ones are open to the public for retail sales and farm tours.

With so many unique cheeses and craft beers being produced through the Green Mountain State, it’s natural to pair the two. Here are some Vermont beer and cheese pairings to try, from Vermont brewers:

Foam Brewers’ Pavement DIPA with Shelburne Farms Two-Year Cheddar
“Shelburne Farms Two-year cheddar is a raw cow milk aged cheddar that pairs well with our Pavement Double IPA (8.2% ABV) with tasting notes of mango, passion fruit and citrus,” shared Todd Haire, owner and brewer of Foam Brewers in Burlington. “The cheese and the beer share equal degrees of aromatics and texture/mouthfeel that complement one another. The aged butter fat of the cheese and the fresh lively hop bitterness of the beer is what makes the two a perfect pairing.”

Switchback’s Citra-Pils Keller Bier & Blythdale Farm Vermont Brie

According to Switchback, based in Burlington, “The bready lager yeast in our Citra-Pils, paired with the light and bright citrusy notes from the Citra hops make for a refreshing flavor bomb. In order to compliment this great twist on a classic pilsner, Blythdal’s Vermont Brie has a buttery backbone that helps to tame the beer’s citrus bite.”

Lawson’s Finest Liquids’ Sip of Sunshine IPA with Cabot Clothbound Cheddar

Sean Lawson, owner of and brewer for Lawson’s Finest Liquids in Waitsfield paired his signatured Sip of Sunshine with Cabot’s aged Clothbound cheddar. He shared, “This vintage extra sharp crumbly cheddar has an amazing texture and stray bits of crystals that provide an earthy canvas with enough bold flavor to pair with the tropical fruitiness, moderate bitterness and floral aroma character of this India Pale Ale.”

14th Star Brewing Co’s Maple Breakfast Stout with Maple Creme Chevre

“The creamy texture of the cheese accentuates the full body of this beer,” shared Dan Sartwell, brewmaster for 14th Star. “The sweetness of the maple in the cheese brings out more of the dark roasted characters of the beer without hiding too much of the sweeter elements of the beer.’

Upper Pass Beer Company’s Cloud Drop with Cob Hill’s Ascutney Mountain Cheese

Andy Puchalik, owner and brewer for Upper Pass based in Tunbridge, paired Cloud Drop DIPA with Cobb Hill’s Ascutney Mountain cheese. He suggested that, “The bold flavors stand up to each other nicely, and the nutty flavors of the cheese pairs well with the pineapple and stone fruit flavors of Cloud Drop.”

By Erin McCormick