New England farms blossom in cheese renaissance
WEST PAWLET, Vt (Reuters) - Standing in a 144-year-old Vermont dairy farm making goat's milk Romano cheese in a 150-gallon (682-litre) stainless-steel mixer, Peter Dixon is at the heart of a revolution in American cheesemaking.
<p>You are not allowed to view links.
Register or
Login![](http://feeds.reuters.com/~a/reuters/inDepthNews?i=a37U1y" border="0)
</img>
</p><div class="feedflare">
You are not allowed to view links.
Register or
Login![](http://feeds.reuters.com/~f/reuters/inDepthNews?i=sY70JJ" border="0)
</img>
You are not allowed to view links.
Register or
Login![](http://feeds.reuters.com/~f/reuters/inDepthNews?i=wAnkXj" border="0)
</img>
You are not allowed to view links.
Register or
Login![](http://feeds.reuters.com/~f/reuters/inDepthNews?i=sQGCej" border="0)
</img>
</div>
![](http://feeds.reuters.com/~r/reuters/inDepthNews/~4/344064837" height="1" width="1)
You are not allowed to view links.
Register or
Login
