Vermont Creamery

Picture of Vermont Creamery logo

Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough, the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chevre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Butter and Cheese Creamery was born.

They sold first at farmers' markets, then to food coops and French chefs. Back then, fresh chevre, so popular today, was a dazzling exotic foreign delicacy for American palates. Today, more than 25 years later, Vermont Creamery won more than 100 national and international awards.

The butters and cheeses populate some of the most prestigious cheese boards in America. Vermont Creamery have sustained a team of family farms and creamery artisans and they thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike.

Our Featered Vermont Creamery Product
Picture of bijou cheese

'Bijou' means jewel in French, and this one is surely a gem. Made in Vermont, this cheese is modeled after the classic French style of goat cheese called 'Crottin'.

Crottins are enjoyed at various stages and ages. When fresh they're mild and milky – a great snack. Next they develop a light rind and more complexity. Eventually they'll dry out and become hard and vaguely sharp – at which point the French grate them over salads and pasta.

Bijou's flavor is like yeasty bread and butter plus notes of lemon and cream.

Each package includes two 'buttons. One for now, one for later. Or both for now.

Try warm on a baguette, and pair with fruit, nuts, chocolate, cured meats, bubbles, white wine, floral cocktails and more.

All Products from Vermont Creamery
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Your Price: $10.98
'Bijou' means jewel in French, and this one is surely a gem. Made in Vermont, this cheese is modeled after the classic French style of goat cheese called 'Crottin'. Crottins are enjoyed at various stages and ages. When fresh they're mild and... read more
In Stock
Your Price: $9.98
Bonne Bouche (which means 'good mouth(ful)' in French) will make your mouth feel good alright. This cheese is a sight and taste to behold. The oh-so delicate rind is grey, fuzzy, and wrinkled. It surrounds a dense interior of goat cheese,... read more
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Your Price: $15.98
An aged goat's milk cheese with an edible, wrinkly rind, Vermont Creamery's Coupole is as distinctive looking as it is delicious. In the aging process, the rind develops a stronger ripened flavor, while the inside retains it's creamy and... read more
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Your Price: $5.98
Vermont Creamery took their classic fresh goat cheese and hand rolled each log in the familiar flavors of New York’s favorite breakfast food, the everything bagel. This cheese is coated with everything seasoning: a mix of sesame seed, dried... read more
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Fromage Blanc ('white cheese' in French) is a fresh, light, fluffy cow's milk cheese. Sometimes called 'Farmer's Cheese', Fromage Blanc is a relatively simple cheese to make, but very special when done right. No other cheese better demonstrates... read more
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Quark is a popular cow's milk cheese produced through central Europe,  similar to cream cheese or fromage blanc. Quark is basically fresh cheese curd. Vermont Creamery makes this one from fresh local rBST free milk that is coagulated... read more
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What would happen if your roll Vermont Creamery's classic, mild fresh goat cheese and hand rolled in rolled in pleasantly spicy pepper jelly? You'll get a lovely combination of heat, tang and creaminess. Sweet and spicy green and red peppers... read more