Websterville, VT — Vermont Butter & Cheese Creamery announced today that after one year of trials, they have found the consummate marriage of goats’ and cows’ milk: Double cream Cremont. The fifth cheese in their signature line of artisan cheeses, Cremont adds a new dimension with the addition of cows’ milk and cream. “After making good crème fraiche and butter for a quarter century, we know that everyone loves cream. Why not blend it into a traditional French-style goat cheese for something irresistible,” says creamery co-founder Bob Reese.
Cremont is a soft cheese with a geotricum rind. It has the texture and citrus tang of a soft goat cheese with the rich decadence of crème fraiche. ”We wanted to make a cheese that was approachable for cheese consumers who didn’t know they could both love a goat cheese and a cheese with a wrinkled and edible rind,” said co-founding cheesemaker Allison Hooper. ”This is a great cheese to introduce to customers who are looking for American artisan cheese. As a fresh cheese, Cremont is mild and creamy. As it ages, the rind is aromatic while the interior of the cheese gets softer. It is delicious at all stages of maturity; complex yet never too strong. The whimsical name combines Cream and Vermont — apropos to the creamery’s 26 years of cheesemaking.
In their twenty-sixth year of business, Vermont Butter and Cheese Creamery, located in Websterville, VT is the leading American Artisan creamery. Crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter, the creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.
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