

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.
For over 26 years, Bob and Allison have been creating new cheeses, like Bonne Bouche and Cremont, as well as continuing the tradition of fresh chèvre, that was the start of Vermont Butter & Cheese Creamery.
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.
LOCATION
Vermont Creamery
Allison Hooper and Bob Reese
PO Box 95
20 Pitman Road
Websterville Vermont 05678
800 884-6287 or 802-479-9371
info@vermontcreamery.com
OUR PRODUCTS
St. Albans
A uniquely American take on the French St. Marcellin, St. Albans takes its name from the town of St. Albans, Vermont and recalls the Creamery’s longstanding partnership with the St. Albans Cooperative, longtime producers of our high-quality cows’ milk. It is our first cheese made with 100 percent cows’ milk.
Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in a breathable, perforated film. Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust. The […]
Cremont
A double-cream blended cow and goats’ milk cheese with a hint of cream.
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Bonne Bouche
Ashed ripened goat cheese ladled by hand and aged for 15 days.
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Crottin
Soft ripened cheese made following the traditional French crottin recipe.
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Coupole
American Original goat cheese with a dust of ash on the top and a fresh milk taste.
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Chèvre
Mild, fresh goats’ milk flavor. Available in Classic, Three Peppercorn, Herb de Provence, Cranberry Orange & Cinnamon.
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Crumbled Goat Cheese
Available in: Apricot & Thyme, Cranberry & Tarragon, Tomato & Basil or Classic. There are no mold inhibitors or anti-caking agents like cellulose so there isn’t a “dry mouth feel” like that of other crumbles. These crumbles are perfect for salads, pasta dishes, pizza topping, gratin or grab and go prepared meals.
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Creamy Goat Cheese
Available in three flavors: Classic, Roasted Red Pepper, and Olive & Herb, mild, creamy, fresh goats’ milk flavor.
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Feta
Made in the traditional Greek style, lower salt brine enhances mild, fresh goats’ milk flavor.
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Crème Fraîche
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. Plain or Madagascar Vanilla
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Fromage Blanc
Made from fresh, rBGH-free Vermont milk, fresh milk flavor, pleasantly tart, smooth, spreadable texture.
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Quark
Made from fresh, rBGH-free Vermont milk, fresh milk flavor pleasantly tart, smooth, spreadable texture.
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Mascarpone
Fresh cream flavor, luxurious, smooth, thick texture, adds richness and flavor to any dish.
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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, Sea Salt Crystals, and Maple Sea Salted.
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Bijou
An American line of French-style ripened goat cheeses wouldn’t be complete without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes all that is special about goats’ milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.
Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a […]