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
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 blend with a hint of hickory smoke for a satisfying savory flavor. Try this goat cheese in salads, sandwiches or pizza or tacos. It will do justice to your cheese board and can be spread on crackers, crostini, toast.