0
Shares
Roberto Gautier

Roberto Gautier

Roberto Gautier, a former cheesemonger, studied the marketing of artisanal products and agritourism in Italy and has consulted for Italian organic producers in search of U.S. markets. In addition to managing Fresh Air Tourism (F.A.T.) and cooking classes through Roberto’s Trattoria Club, he is developing a curriculum/internship for sustainable hospitality students in southern Vermont.

Survival of the Rawest

Roberto Gautier | December 01, 2007 | Issues Archive

Peter

Sometimes the food world offers bona fide drama made for “reality” TV. Survival of the Rawest is the working title for my imagined submission to the networks. This virtual “hit-show” is actually in production right now on small farms in the Northeast. And the subject is the clash of live foods with dead ones.

Cheese Culture

Roberto Gautier | September 01, 2007 | 2007

various

In 1882, Emil Frey, a Swiss immigrant working at a deli-owner’s cheese factory in Monroe, N.Y., supplied his boss’s deli with a spreadable cheese called Bismarck schlossekase. Inspired by this cheese, Frey went on to create a bewitching cultural and food revolution with a processed cheese that would be called Velveeta. Along with Cheez Whiz, Philadelphia Cream Cheese and La Vache Qui Rit, Velveeta and its industrial counterparts have obscured the legacy of thousands of years of traditional cheesemaking.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.