Creamery Blog

From a Creamery Mom to Moms

I love to cook; I guess I inherited this from my mom and my French background. I remember her spending all Sunday morning and afternoon cooking in her kitchen, preparing the family Sunday lunch and then in the afternoon planning meals for the week. When I moved to the U.S. 10 years ago I grabbed some of her signature dishes such as Salmon tourte, Tarte au pommes, Duck a l’orange and started to build my own “savoir-faire a la cuisine”.

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Kids & Kids!

This month we’re celebrating Kids (the human kind) and Kids (the baby goat kind)! We’ll be kicking things off with a fantastic giveaway and one lucky winner will receive a year’s supply of Vermont Creamery goat cheese AND one year of clothing from our Vermont neighbors at  Zutano! In addition to the grand prize, five runner-ups will receive a gift basket of Vermont Creamery goat cheese and a Zutano outfit.

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Strawberry Shortcake with Vanilla Crème Fraîche

Summer berries + biscuits + Vanilla Crème Fraîche = The perfect start to summer.

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Creamery Profile: Aaron Tucker, Butter Team Leader

Learn more about the people that make our products. Our first creamery profile is on Aaron Tucker: Buttermaker extraordinaire!

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Rallying the Community

Part two in the series The Story of Ayers Brook Goat Dairy. Read part one, Unfinished Business, here.

While we were scouring the countryside for the ideal farm, our foundation partner, the Castanea Foundation, was busy assembling two collegiate foundation partners of their own to help with the purchase of the farm. The three foundations pooled their funds and formed Evergreen Conservation Partners.  By aggregating capital from three sources, Evergreen was spreading the risk and leveraging their resources to take on larger projects that met their respective missions.  With this seed funding, we could actually purchase a farm from which we would paint a vision of the dairy and the future of dairy goat farming in Vermont.   Acquiring the real estate was just the beginning.  We had to purchase the foundation herd, renovate the existing barn and build a new barn and milking parlor.  There wasn’t even a hammer, much less an old tire on the property.  We were starting from scratch. 

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Creamery Friend: Ari Weinzweig of Zingerman's

Ari Weinzweig is co-owner of Zingerman's of Ann Arbor, MI. Along with his partner Paul Saginaw, Ari started Zingerman’s Delicatessen in 1982 with a $20,000 bank loan, a staff of two, a small selection of great-tasting specialty foods and a relatively short sandwich menu.  Today, Zingerman’s is an Ann Arbor institution—the source of great food and great experiences for over 500,000 visitors every year.  Each day the Deli serves up thousands of made-to-order sandwiches with ingredients like corned beef and pastrami, homemade chopped liver and chicken salad.  The Deli stocks an array of farmhouse cheeses, smoked fish, salamis, estate-bottled olive oils, vintage vinegars, whole bean coffees, loose leaf teas and much more.

Ari was kind enough to share a story with us:

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Unfinished Business: The Story of Ayers Brook Goat Dairy

Building a brand from scratch takes some time — nearly 30 years for us. Bob knew just enough about balance sheets to get us started. I knew just enough cheesemaking to get us into trouble. It has been one long seminar at the school of hard knocks ever since. I can report that tenacity combined with a stubborn belief in the goodness of our cheese and butter, we are making progress.  

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The Winners...

The Bonne Bouche pairing contest is offically over. The competition was fierce and the entries were really fantastic. Thanks to all who entered. Here are the winning enteries:

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Warmed Avocado with Bonne Bouche and Spanish Spices

Here is a recipe my fiancé Audrey and I would like to share. We enjoyed it with a glass of 2010 Iron Horse Native Yeast Chardonnay. YUM!

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Bonne Bouche Pairing in Photos

Bonne Bouche, Honeycomb and Blueberry Jam.

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Bonne Bouche & Leek Tarte

To celebrate our "Wrinkles Are Sexy" contest, I've decided to share my recipe for Bonne Bouche & Leek Tarte. It is a staple in our house and easy to pull together. Serve for brunch or with a salad for dinner.

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Wrinkles Are Sexy!

For the month of March we are celebrating our wrinkles by giving away 5 Bonne Bouche prize packages. Share your sexiest Bonne Bouche pairing to be entered to win!

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Geotricum Cheese: New to America Steeped in French Tradition

If you have ever had the good fortune to find yourself at an open air market or a cremerie (cheese shop) in France's important goat cheese regions of Provence or the Loire Valley, this photo is not foreign to you: Small and delicate wrinkled goat cheeses proudly displayed begging to be plucked out of the herd to be paired with some olives and a glass of Rose.

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Bijou by Two

To me our Bijou seems the perfect cheese for Valentine’s Day. These sweet little goat cheese buttons, painstakingly tended to by our cheese makers. Each one watched after until their delicate rind is just right. Then we send them out from the creamery in pairs, ready to take on the world - Perfect to share with the other person in your pair on Valentine’s Day.

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Vermont Creamery at the Cayman Cookout

As wife of co-owner Bob Reese, Vermont Butter and Cheese Creamery has been part of my life for the past 30 years. Although I’ve been mostly in the background, offering support and taking care of the home front, I do have the opportunity to attend many wonderful food events around the country.

Bob frequently travels the country for various food shows and marketing events and is always happy to have me along. Having limited time, I tend to be very selective. Dairy Deli Show in Baltimore, I’ll pass. Demo in Rochester, hum, maybe next year. Grand Cayman Island Celebrity Cookout in January…Count me in!!

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