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.

Cremont, the “cream of Vermont,” combines local cow and goat’s milk with a touch of cream. It has a beautiful wrinkly rind, which encases a rich paste that has flavors of nuts and fresh cream, and a luxuriously smooth texture. A true celebration of Vermont’s terroir, Cremont is best enjoyed slathered on a piece of crusty bread.

Farm / Company: Vermont Creamery

Cheesemaker: Adeline Druart & Joey Connor

Proprietor: Allison Hooper & Bob Reese

Affineur: Shaun Guimond

City, State: Websterville, VT

Region: Northeast

Country: USA

Milk Type: Blended

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Geotrichum

Texture: Soft

Aging: 2 weeks

Size(s): 5 ounces