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Vermont Creamery

Vermont Butter & Cheese Creamery
Allison Hooper and Bob Reese
40 Pitman Rd., Websterville VT
Phone: 800 884-6287
Website: www.vermontcreamery.com
email: info@vermontcreamery.com

The Story: Defining Terroir

From the Green Mountains of Vermont, where our family farmers are tending the goats and cows, Vermont Butter & Cheese Creamery’s artisan techniques produce the finest Goat Cheese, Crème Fraiche and European-style Cultured Butter in the country.

For over 26 years, Bob and Allison have been creating new cheeses, like Bonne Bouche and Cremont, as well as continuing the tradition of fresh chèvre, that was the start of Vermont Butter & Cheese Creamery.

Setting the pace for sustainability and artisan craftsmanship, VBCC has been a pioneer in bringing American Artisan cheeses to restaurants and homes.

Sustainable Agriculture

We support 30 family farms that produce fresh and high quality goats’ milk to make our fresh and aged cheese.

Our cows’ milk and cream comes from a local Vermont Coop of 500 family dairy farmers. All natural and rBST-free.

 



Cheese Varieties






Cow/Goat Blend:
Cremont: A double-cream blended cow and goats’ milk cheese with a hint of cream.

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.



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