When Science Meets Goat Cheese

March 31, 2010

Michael Laiskonis, the executive pastry chef at Manhattan’s Le Bernardin, is a technical wizard with a playful spirit. He is also a devoted Vermont Butter & Cheese fan whose desserts, like the “Egg”—a magical combination of milk chocolate crême brulée, caramel and maple syrup—are famous for their intricacy and beauty. We were understandably thrilled when [...]

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Second Annual Vermont Cheesemakers’ Festival

March 16, 2010

STATE’S LEADING CHEESEMAKERS AND OTHER ARTISAN FOOD PRODUCERS TO GATHER IN SHELBURNE  March 16th, 2010—Burlington, VT – On July 25, close to 100 cheesemakers and other artisan food producers will take part in the second annual Vermont Cheesemakers Festival in Shelburne, VT.  Hosted by the Vermont Butter & Cheese Company and the Vermont Cheese Council, [...]

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New York City Restaurant Week

February 16, 2010

New York City largest culinary event – Restaurant Week, is running from January 25th to February 7th. If you live in the City or are planning a visit, it’s the perfect opportunity to check out some of the amazing restaurants that incorporate our cheeses and other products into their menus. Here’s a list to get [...]

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The Martha Stewart Show — The Cheese Show

December 15, 2009

The Martha Stewart Show

Allison Hooper recently appeared on The Martha Stewart Show in a segment titled The Cheese Show where she discussed the art of artisanal cheesemaking and her new book In a Cheesemaker’s Kitchen.

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2009 Holiday Recipes

December 14, 2009

Sea Salt Butter Basted Chicken Ingredients 4 oz cultured butter with sea salt crystals, softened 1/4 cup mixed herbs (thyme, rosemary, and parsley), chopped 2 cloves garlic, minced 1 teaspoon freshly ground pepper 1 tablespoon lemon zest 1 chicken (3 to 6 pounds) Download more recipes.

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New Name — New Look

December 12, 2009

Celebrating 25 Years Of Artisan Cheesemaking And Introducing A New Packaging Look And Name September 1st, 2009 — Websterville, VT – This year, Vermont Butter & Cheese Company (VBC) is celebrating 25 years of cheesemaking in Vermont and the accomplishment of being a leading creamery in US artisanal cheeses. Coming this fall, the small creamery [...]

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Better Packaging for the Aged Cheese

December 12, 2009

The New Crates for Coupole & Bonne Bouche More room and air around the cheese The micro-perforated film doesn’t touch the rind Better protection, better rind = Better Cheese!

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