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Vermont Butter & Cheese Creamery

Vermont Butter & Cheese Creamery
Allison Hooper and Bob Reese
P.O. Box 95, Websterville, VT, USA
Phone: 800 884-6287
Website: www.vtbutterandcheeseco.com
email: info@vtbutterandcheeseco.com

The Story: Defining Terroir

From the Green Mountains of Vermont, where our family farmers are tending the goats and cows, Vermont Butter & Cheese Creamery’s artisan techniques produce the finest Goat Cheese, Crème Fraiche and European-style Cultured Butter in the country.

Celebrating our 25th anniversary this year, Bob and Allison are still creating new cheeses, like Coupole & Bonne Bouche which are aged goat cheeses as well as our fresh chevre-mild and creamy that are the heart and soul of Vermont Butter and Cheese.

Setting the pace for sustainability and artisan craftsmanship, VBCC has been a pioneer in bringing American Artisan cheeses to restaurants and homes.

Sustainable Agriculture

We support 30 family farms that produce fresh and high quality goats’ milk to make our fresh and aged cheese.

Our cows’ milk and cream comes from a local Vermont Coop of 500 family dairy farmers. All natural and rBST-free.

Cheese Varieties

Goat:
Bonne Bouche, Ashed ripened goat cheese ladled by hand and aged for 15 days

Goat
Bijou: Soft ripened 2 ounce little cheese made following the traditional French crottin recipe

Goat
Coupole: American Original goat cheese with a dust of ash on the top and a fresh milk taste

Goat:
Chevre, mild, fresh goats' milk flavor.

Goat:
Creamy Goat Cheese, available in three flavors: Classic, Roasted Red Pepper, and Olive & Herb, mild, creamy, fresh goats' milk flavor.

Goat:
Feta, made in the traditional Greek style, lower salt brine enhances mild, fresh goats' milk flavor.

Cow:
Creme Fraiche, made from fresh, rBGH-free Vermont cream, rich, creamy body and cultured, nutty flavor, does not separate when cooked with wine or at high temperatures.

Cow:
Fromage Blanc, made from fresh, rBGH-free Vermont milk, fresh milk flavor, pleasantly tart, smooth, spreadable texture.

Cow:
Quark, made from fresh, rBGH-free Vermont milk, fresh milk flavor pleasantly tart, smooth, spreadable texture.

Cow:
Mascarpone, fresh cream flavor, luxurious, smooth, thick texture, adds richness and flavor to any dish

Cow:
Vermont Cultured Butter, made from Vermont rBST free cream following artisanal method. The high 86% butterfat combine with the cultured cream makes it "The best butter in US". Available in Unsalted, Lightly Salted and Sea Salt Crystals.