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 request but in the 80s, artisan cheesemaking had yet to find its footing in America. Allison made the chevre herself and it was so successful that Bob and Allison ended up founding the Vermont Butter and Cheese Company. Over twenty years later, the company, now known as the Vermont Creamery, is still making artisanal dairy products in the European tradition while championing local farms.
Vermont Creamery cultures the freshest, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste.
Farm / Company: Vermont Creamery
Cheesemaker: Adeline Druart
Proprietor: Allison Hooper & Bob Reese
Affineur: Joey Conner
City, State: Websterville, VT
Milk Type: Cow
Milk Treatment: Pasteurized
Size(s): 1-pound roll