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Vermont Butter & Cheese Company

Vermont Butter & Cheese Company
Allison Hooper and Bob Reese
P.O. Box 95, Websterville, VT, USA
Phone: 800 884-6287
Website: www.vtbutterandcheeseco.com
email: info@vtbutterandcheeseco.com

Vermont Butter & Cheese Company started in 1984 with a local chef in need of fresh goat cheese for a special dinner. Allison Hooper had studied cheesemaking in France. Bob Reese was connecting Vermont Farmers with chefs for the Department of Agriculture. Allison made the Chèvre. Bob got it to the chef. The dinner was a success. The company was born.

Since that first award winning Chèvre, Vermont Butter & Cheese Company has grown in response to chef's needs. They developed a network of small family farms to supply fresh, high quality goats' milk. They expanded to include a full line of award-winning goats' milk artisanal cheeses (Bonne-Bouche, Chèvre, Creamy Goat Cheese, Feta), cows' milk cheeses (Fromage Blanc, Quark, Mascarpone), Creme Fraiche and Cultured Butter, all in the European style.

Each handcrafted batch unites the freshest local ingredients with the old-world art of cheesemaking. Vermont Butter & Cheese Co. products are available via mail order or wholesale and can be found in specialty food stores and most larger stores' deli-department cheese cases.

Cheese Varieties

Goat:
Bonne Bouche, Ashed ripened goat cheese ladled by hand and aged for 15 days

Goat
Bijou: Soft ripened 2 ounce little cheese made following the traditional French crottin recipe

Goat
Coupole: American Original goat cheese with a dust of ash on the top and a fresh milk taste

Goat:
Chevre, mild, fresh goats' milk flavor.

Goat:
Creamy Goat Cheese, available in three flavors: Classic, Roasted Red Pepper, and Olive & Herb, mild, creamy, fresh goats' milk flavor.

Goat:
Feta, made in the traditional Greek style, lower salt brine enhances mild, fresh goats' milk flavor.

Cow:
Creme Fraiche, made from fresh, rBGH-free Vermont cream, rich, creamy body and cultured, nutty flavor, does not separate when cooked with wine or at high temperatures.

Cow:
Fromage Blanc, made from fresh, rBGH-free Vermont milk, fresh milk flavor, pleasantly tart, smooth, spreadable texture.

Cow:
Quark, made from fresh, rBGH-free Vermont milk, fresh milk flavor pleasantly tart, smooth, spreadable texture.

Cow:
Mascarpone, fresh cream flavor, luxurious, smooth, thick texture, adds richness and flavor to any dish

Cow:
Vermont Cultured Butter, made from Vermont rBST free cream following artisanal method. The high 86% butterfat combine with the cultured cream makes it "The best butter in US". Available in Unsalted, Lightly Salted and Sea Salt Crystals.