Cremont is a mixed-milk cheese combining local Vermont fresh cows' milk, goats' milk and a hint of Vermont cream. This cheese is a celebration of Vermont Butter & Cheese Creamery’s terroir: Vermont cream, goats' milk, cheese know how and good taste for luscious cheese. It will remind you of the popular Italian La Tur

Cremont, also called the Cream of Vermont, combines the nutty taste from of creme fraiche, the creamy texture of Bonne Bouche. This gourmet cheese has a geotrichum rind (geotrichum is a mold that is added to encourage mold forming), which is quite different from the velvety white rind of a Brie or a Camembert. A geotrichum rind wrinkles and sags with age.

Geotrichum is a delicate rind and is not resistant to spots of blue mold. The blue mold will not compromise the quality of the cheese. Blue is a natural progression of the rind during the aging and we encourage you to embrace this. Blue spots can easily be removed with a knife and the cheese will still taste good. It is also edible and a matter of personal preference.

In 2011 this gourmet cheese was awarded a 2nd place at the American Cheese Society Competition in the category Original Recipe / Open Category made from sheep’s milk or mixed milk.