After learning the delicate craft of European artisanal cheesemaking on a family farm in Brittany, France in the 70s, Allison Hooper was working as a state dairy lab technician in Vermont when she got a call that would materially change her career path. In his capacity as the marketing director of the Vermont Department of Agriculture, Bob Reese was on the hunt for chevre to serve at a special state dinner. Today, that would seem like an easy enough need to fill but in the 80s, things were different. However, Bob had a feeling Allison might be able to help him out. Allison made the chevre herself and so successful was that cheese that Bob and Allison started thinking about making a business out of it. Over twenty years later, the Vermont Creamery, formerly known as the Vermont Butter and Cheese Company, is still making artisanal dairy products in the European tradition while championing local farms.
Made from the same recipe as Vermont Creamery's Bijou, Coupole is named for its shape: a rounded dome. Dense and creamy, Coupole is a touch milder in flavor than Bijou and Bonne Bouche. It also has a mild, sweet, wrinkly rind that grows more intriguingly yeasty as the cheese ages. Coupole's paste is clean and citrusy, which contrasts with the stronger flavor of the rind.
Farm / Company: Vermont Creamery
Cheesemaker: Adeline Druart
Proprietor: Allison Hooper & Bob Reese
Affineur: Joey Conner
City, State: Websterville, VT
Milk Type: Goat
Milk Treatment: Pasteurized
Aging: 2 weeks
Size(s): 6 ounces