![](https://npr.brightspotcdn.com/dims4/default/789901b/2147483647/strip/true/crop/2283x4896+0+0/resize/880x1887!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Flegacy%2Fsites%2Fkwit%2Ffiles%2F201508%2Fcheese_04.jpg)
Credit Margaret Holman
Today on Food for Thought we taste cheese: Bonne Bouche from Vermont Creamery; Marin Triple Creme Brie from Marin Fench Cheese Co.; Fat Bottom Girl from Bleating Heart Dairy; and Twig Farm Tomme from Twig Farm, Vermont. Our friends Chef Bret McCarthy and Chef Michael Gasaway from WITCC's Culinary Arts program joined us.
![](https://npr.brightspotcdn.com/dims4/default/c6954d6/2147483647/strip/true/crop/4028x2760+0+0/resize/880x603!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Flegacy%2Fsites%2Fkwit%2Ffiles%2F201508%2Fcheese_02.jpg)
Credit Margaret Holman