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.
An American version of St Marcellin, St Albans is not only Vermont Creamery's first all-cow's milk cheese, it is also its first certified non-GMO cheese. The small wrinkly-rinded disc comes packaged in its own ceramic crock, useful for both warming or serving. The cheese has a rich, soft texture, with flavors of cream and yeast.
Farm / Company: Vermont Creamery
Cheesemaker: Adeline Druart & Joey Connor
Proprietor: Allison Hooper & Bob Reese
Affineur: Shaun Guimond
City, State: Websterville, VT
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 2 weeks
Size(s): 3-oz round