In this interview Gordon tells Kate Manchester a brief version of his cheese-y story, how his life as a punk rock activist blended smoothly into a job at the local worker-owned cooperative  grocery store, Rainbow Grocery . He tells how he first fell in love with an alpine cheese–a delightfully aged Gruyere , and since that moment, has been learning the wheys of the curds and spreading the cheese gospel.
Edgar gives Vermont a shout-out in this interview (this lovely state, “with fewer people than the city I grew up in!” he quips), and spends a few minutes talking about the innovative community cheese caves up in the Northeast Kingdom. In coordination with Cabot Creamery, Jasper Hill Farm  runs a massive cheese aging facility , allowing farmers to sell their milk and reap the benefit of turning it into a value-added product, without the immense outlays of capital it would take an individual farmer to build such a facility.
For the full interview, go to Edible Radio !