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Building a Better Business: Announcing B Corp Certification

by Allison Hooper
Building a Better Business: Announcing B Corp Certification

In 2014, Vermont Creamery earned certification as a B Corp.  As a reflection of our values and operating principles, we want to share this important news with our community.  Here, Creamery co-founder Allison Hooper shares our journey to B Corp certification.

 

For thirty years we have kept our heads down, just barely eeking out the cash and margin to keep it all together: first creating a business, then sustaining a business, and finally building a brand.  All along, everything from our message, belief in our products and our way of doing business came naturally. Bob and I always believed that doing the right thing was the best thing. 

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Wrinkles are Sexy: Rip Van Wrinkle

by FM Muñoz
Wrinkles are Sexy: Rip Van Wrinkle

Our second Wrinkles are Sexy winner is Cathy who submitted the winning entry.  Cathy proposed Rip Van Wrinkle as the name she would give a new, Vermont wrinkled-rind cheese.  We love the creativity - it stood out in a field of great entries!

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From Farm to Table: The Path to Geotrichum Rinded Cheese

by Joey Conner
From Farm to Table: The Path to Geotrichum Rinded Cheese

Explore the journey our geotrichum rinded cheeses, Bonne Bouche, Cremont, Bijou and Coupole, take. From the Vermont family farms where goats are milked to your table, our cheesemakers work hard to produce delicious aged cheeses. 

 

Learn more about geotrichichum cheeses here.

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Wrinkles are Sexy: With Good Friends

by FM Muñoz
Wrinkles are Sexy: With Good Friends

This March, we're celebrating wrinkled-rind cheeses.  The winner of week one answered the question "My favorite way to eat Bonne Bouche is..." Out of hundred of entries, Nate B.'s simple response resonated most.  Great cheese brings great people together.

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What Goes into Our Cheese?

by Joey Conner
What Goes into Our Cheese?

 It’s all about the milk. This simple statement couldn’t ring any more true than at Vermont Creamery where we craft small, soft ripened goats’ milk cheeses, week in and week out. For that reason, we are meticulous about the quality of the milk that we start with.

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It’s springtime in Vermont: time to celebrate our Wrinkles!

by FM Muñoz
It’s springtime in Vermont: time to celebrate our Wrinkles!

March is one of our favorite times of year here at the Creamery. The days are a bit longer, the sun a bit warmer, and the sap is flowing in the maple trees. But the true harbinger of spring at Vermont Creamery is our annual Wrinkles Are Sexy giveaway! Throughout the month of March, we will be giving away lots and lots of our delicious aged goat cheeses, including Bijou, Cremont, Coupole, and the infamous Bonne Bouche.

 

 

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Celebrating our Goat Farmers

by FM Muñoz
Celebrating our Goat Farmers

Vermont Creamery partners with over 15 family goat farms in Vermont. Each year, at our annual farmer meeting, we award one farm with the Goat Dairy of Distinction award. This year's winners are Roland and Joan Therrien from Newport, VT.

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Falling in Love with France and Cheesemaking

by Allison Hooper
Falling in Love with France and Cheesemaking

I fell in love with cheesemaking while studying abroad in France.  Leaving Paris for the French countryside led to a cheesemaking love affair that left me forever changed.  Here I share how a girl from New Jersey fell in love with France and cheesemaking.

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6 Valentine's Sweets for your Sweets

by Betsy Thompson
6 Valentine's Sweets for your Sweets

Valentine’s Day is around the corner and we’ve got 6 of our favorite dessert recipes to share.  From cheese pairings to cookies and cakes, we've got a few suggestions to make your day a special one.  Just a little love from us to you and your friends & family.

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5 Game Changers for Game Day

by FM Muñoz
5 Game Changers for Game Day

As the big game day approaches, we've got a few favorite recipes to share.  These hearty treats will take your celebration to the next level.

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Meeting Beatrice Peltre

by Adeline Druart
Meeting Beatrice Peltre

At Vermont Creamery, we’re a group that is passionate about food. From Bonne Bouche to Sea Salt and Maple Cultured Butter, it’s taken some serious taste buds to perfect these creamery favorites.  Beyond just taste, we find food to be beautiful. Whether at a restaurant or the family dinner table, we’re the ones snapping pictures of what we eat and where it comes from.

 

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Crumbles? Really?

by Allison Hooper
Crumbles? Really?

Today's quiz: What is the greatest use of goat cheese on the American table? You guessed it: crumbled on a salad. A perfectly fresh goat cheese is about the best cheese you can put on your salad. It isn't heavy, goes great with olive oil, is delicious, and actually good for you!

 

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Resolutions for 2014

by FM Muñoz
Resolutions for 2014

Wishes for a happy and healthy New Years from the Vermont Creamery Family.

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Making Cheeseboard Pairings Easy

by Betsy Thompson
Making Cheeseboard Pairings Easy

‘Tis the season for festive gatherings with friends & family which, for us, means it’s cheeseboard season!  Though it’s a busy and sometimes stressful time of year, assembling a unique cheeseboard can be quick and easy and we're here to help.

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The Road to Crème Fraîche

by Adeline Druart
The Road to Crème Fraîche

Follow our crème fraîche from family owned farms to your table.

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