Day 50: Syrup and Cheese, Together at Last

The campground website gave the best recommendations. We started the day visiting the 550-acre Sugarbush Farm, which makes both cheese and maple syrup. They gave us samples of both: the smoked cheddar was a favorite for all of us, and we also tried several varieties of syrup with wildly different taste depending on when the sap is harvested from the tree (closer to March at the beginning produces a more buttery tasting syrup, and in April near the end it is more caramel tasting).

Next up was walking through their sugarbush, which is what they call a grove of maple trees, to see the tapping lines. We learned It takes 40 gallons of sap to make one gallon of syrup.

On the way to Woodstock we stopped by the Marsh-Billings-Rockefeller National Historic Park. We took a tour of the historic mansion on site and were all fascinated by the fancy woodwork, wood wall paper, and decor. We also took a short stroll through the woods (first U.S. national park dedicated to telling the story of conservation history).

In the town of Woodstock we enjoyed a yummy lunch at Mon Vert Cafe and then “creemees” (what they call soft serve ice cream here) at Woodstock Scoops. Rob went with a classic Vermont Maple creemees, which was delicious. We then walked through town, seeing many beautiful homes many of which were built in the late 1700s and early 1800s.

We took a quick detour to drive under/on our first covered bridge. Apparently Vermont has the most in the country.

Quechee Gorge is called the “Grand Canyon of Vermont”. It was cool, but definitely not that cool.

We returned to find they actually deliver Amazon packages to your doorstep here!

Some baseball swings and pool time wrapped up the night.