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 on a small family farm in Brittany, France, earning room and board while learning 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. Their 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 goat cheese on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Creamery was born.
Almost 30 years later, Vermont Creamery has won more than 100 national and international awards for its butters and cheeses. And they care about improving our rural communities by supporting family farms that have the best management practices that are sustainable and environmentally sound.
Find Vermont Creamery’s exquisite cheeses in the Roche Bros. cheese department. Try Bonne Bouche, which literally means “good mouthful” in French. This signature geotrichum-rinded aged goat cheese is reminiscent of the Loire Valley cheeses of France. Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.
Ideal for adding a creamy taste and feel to so many recipes or as a dip for fruit, their crème fraîche is a rich cultured cows’ cream with a thick, creamy texture and a tart, slightly nutty flavor. Crème fraîche will not curdle over high heat or separate when mixed with wine or vinegar; it retains a rich, smooth texture and adds depth of flavor. It can also be whipped and sweetened for desserts.
Also try plain goat cheese, mascarpone, fromage blanc and many others!