Food in Vermont

Expect plenty of maple syrup in Vermont cuisine.

Known as a producer of maple syrup, Vermont has many other great things on offer.

Vermont Foods

Plenty of good Yankee cooking in Vermont households. Vermonters like pot roast and pudding. They will eat sticky buns and home made corn relish. They love maple syrup, cheese, fruits, berries and other New England foods such as fiddlehead greens.

Although Vermont is a great producer of cattle, venison and quail go well here too.

Dairy products, cattle, apples and maple syrup are major food industries in Vermont.

Many of the trees in Vermont are sugar maples. Sugar maples produce the sap of which maple syrup is made. Vermont farmers collect the sap from sugar maple trees and then boil it in buildings called sugar houses until the sap is the consistency and sweetness of syrup. About 40 cups of sap are reduced to 1 cup of maple syrup. Vermont produces the most maple syrup of any state in the United States.

Farmland makes up to one fifth of the state. The farms mainly produce milk and many different apple varieties. Among many diary products, Vermont is famous for its Cheddar cheese.

Common crackers, a creamy white and very crispy type of cracker often served with cheese in Vermont, are also knows as Montpelier biscuits because locals believed proper crackers should be made only with spring water from around Montpelier.

As Vermont locals love variety, ethnic dishes are well received and it is not surprising to see them prepared at home.

…and food events

Vermont Maple Festival, St. Albans, April.

Recipes From Vermont

Banana pancakes with maple syrup.


The Green Mountain State

Capital: Montpelier

State animal: Morgan horse

State bird: Hermit thrush

State insect: Honeybee

State tree: Sugar maple

State Flower: Red clover


Montpelier but do not look for the major burger chains there.

Cabot Creamery, Cabot, Vermont, the largest manufacturer of cheese in Vermont. Cabot Creamery is a cooperative comprising hundreds of small milk producers. They started making cheese in the 1930 to help deal with the excess of milk.