Explore every episode of the podcast The Vermont Beer and Cheese Podcast

Hear from Kent Underwood, President and COW (Chief Operating Worker), and Fred Wills, Cut/Wrap Operations Manager. Learn about their wide range of beer-infused cheddar and how they incorporated historic Grafton Village Cheese into their family of cheeses. We hear about their day-to-day activities, how they find joy in perfecting their techniques, and their favorite beer and cheese pairings, 

Pairing for this episode is Vermont Farmstead Cheddy Topper with The Alchemist's Heady Topper

https://vermontfarmstead.com/products/cheddy-topper

https://alchemistbeer.com/about/heady-topper/

https://vermontfarmstead.com/

https://accesscvu.arux.app/course/3335/fall-winter-2026/introduction-to-vermont-cheddar

Today, we hear from Jack Van Paepeghem, Quality Manager at Von Trapp Brewing. Learn what happens behind the scenes at a brewery to make sure you're getting the best beer available. Quality control is key to providing consistent and delicious beer, especially clean lagers! 

Today's pairings are Oma from Von Trapp Farmstead (a different company from Von Trapp Brewing) with Von Trapp Brewing Pilsner, and Pawlet from Woodlawn Creamery with Von Trapp Vienna. 

https://www.vontrappbrewing.com/

https://www.woodlawncreamery.com/pawlet

https://vontrappfarmstead.com/cheeses

Today we hear from Liz Bleakly, cheesemaker and co-owner of Good Hands  Creamery in Windsor Vermont. The pairing for this episode is Echo, a nutty alpine-style cheese with a cider-washed rind, and Lawson’s Finest Liquids Fest Bier.

Listen to learn about Liz's secret double life before she became a cheese maker in Windsor Vermont, how she got her start in cheese making and what her day to day activities look like. We talk a lot about microbes in this episode and how fascinating it is that so many types of cheese (and beer!) can be made from just four ingredients (different ingredients of course but still only 4) 

https://www.goodhandscreamery.com/shop/echo

https://www.lawsonsfinest.com/beer/fest-bier/?_gl=1*enq3mm*_up*MQ..*_gs*MQ..&gclid=CjwKCAjwzNTUBhAjEiwA7zcvWvPz-LCM0cJgox5TvYBndIapDc6O6X7P9oQWszUIj_aZ0vSixG8y1BoC24AQAvD_BwE

Access Intro to Vermont Cheese course

https://accesscvu.arux.app/course/3447/fall-winter-2026/introduction-to-vermont-cheese

Today we have a bonus episode with Emma Arian, the Executive Director of the Vermont Brewers Association. Find out what goes on behind the scenes of a 31-year-old association and what it takes to get laws passed to support small brewers. 

The pairing for this episode comes from Emma, Vermont Creamery Bonne Bouche, with Zero Gravity's Green State Extra, a Mexican Lager. 

This episode was recorded back in July, so we do talk about the Vermont Brewers Festival, which has already passed, but don't worry. It will be back again next year, so be sure to check that out next summer! Thanks for listening!

https://www.vermontbrewers.com/

https://www.zerogravitybeer.com/greenstateextra

https://www.vermontcreamery.com/products/bonne-bouche

In this episode,, owner, brewer, and head cleaner of Lucy and Howe Brewing Company in Jericho, Vermont. The pairing for this episode, for those of you who are over 21, is Champlain Valley Creamery triple cream, paired with Lucy and Howe’s Biere Du Chateau, which you’ll hear more about in this episode. 

https://www.lucyandhowebrewing.com/

https://cvcream.com/products/organic-champlain-triple/

Today we hear from Tom Perry, cheese sales manager at Shelburne Farms! 

Learn about their herd of Brown Swiss cows and how the milk they produce is transformed into delicious cheddar. We find out what a day in the life of a cheese sales manager is like and how the cheese at Shelburne Farms gets from the farm to the consumer. 

Pairing suggestions for this episode are Shelburne Farms 2 year cheddar with Maple syrup, and for those over 21, Shelburne Farms' 6 month cheddar with Great Bear from Four Quarters, and their 2 year cheddar with Mosaic from Frost Beer Works. 

https://shelburnefarms.org/

https://www.4qbc.com/

https://www.frostbeerworks.com/

Episode 2 will be released on August 17th. Here's the pairing suggestion to go along with that episode! 

In this episode, I chat with Dani Casey of Foam Brewers

https://www.foambrewers.com/

The pairing for this episode is Foam's Tranquil Pils and Vermont Creamery's Goat Cheese Log Classic Chevre

Welcome to the Vermont Beer and Cheese Podcast.  A new podcast hosted by me, Amy Todd. Vermont is a small state that values carefully crafted products and quality of life.I love hearing about how someone ended up in their profession and what they do on a day-to-day basis. My goal for this podcast is to highlight the passion and stories of the people behind these products and to learn more about cheese, beer, and the makers themselves. I’ve worked in the beer industry for 15 years,, I'll share a Vermont-made beer and cheese pairing along with an interview from someone who works in a brewery and my work through sensory evaluation and Level 2 cicerone certification led me to beer and cheese pairings

In each episode, I'll share a Vermont made beer and cheese pairing along with an interview from someone who works in a brewer,or someone who works in a creamery. Episodes will be released every other Monday. 

Listen in to see what beer and cheese pairings I can come up with and to hear the fascinating stories of the people making beer and cheese right here in Vermont. Please subscribe so you know when the first episode is available!