Vermont Creamery - Vino Pair Cheesemaker Index
About Vermont Creamery
At Vermont Creamery, we produce the highest quality cheeses and dairy products using local ingredients while supporting and developing family farms. We aim to exemplify sustainability by being profitable, engaging our staff in the business, and living our mission every day in the creamery.
Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm.
Appropriately enough the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Creamery was born. As they say, “time flies when you’re having fun”. And what a fun wild ride we’ve had.
A quarter century ago, $2,000 of savings and a $4,000 loan from an ag-minded Vermont church made possible our first nervous debut of fresh chèvre in the milk house on the farm in Brookfield. We sold first at farmers’ markets, then to food coops and French chefs. Back then, fresh chèvre, so popular today, was a dazzling exotic foreign delicacy for American palates.
Today, almost 30 later, we are humbled. We have won more than 100 national awards. The creamery produces a variety of fresh and aged dairy products from cows' and goats' milk. Cow cream and butter products sold by the company are crème fraîche, crème fraîche-vanilla, and cultured butter. Cows' fresh cheese products sold by the company are fromage blanc, mascarpone, and quark. Goats' aged cheese products sold by the company are bijou, Bonne Bouche, Coupole, and Cremont. Goats' fresh cheese products sold by the company are creamy goat cheese, feta, fresh crottin, fresh goat cheese, and fresh goat cheese-crumbled.