This week on Weekends with Yankee, cohost Richard Wiese hikes New Hampshire’s White Mountains in the company of the “hut croos,” young men and women who pack food and supplies up steep trails to the famed rustic lodges along the Appalachian Trail. From there it’s over to Grafton, Vermont, a quintessential New England village of covered bridges, white picket fences, and maple trees. We’re there to get to know the pride of the town—its cheeses—by learning how cheddar is made at the Grafton Village Cheese Company. Then we jog north to taste some of the most sought-after bread in New England, made from local wheat that’s milled on-site at Elmore Mountain Bread in Wolcott, Vermont. Back in the Test Kitchen, cohost and Yankee senior food editor Amy Traverso whips up some Vermont cheese gougères, an inspired starter for any meal.