Double-Cream Cremont

Cremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. This cheese is a celebration of Vermont Butter & Cheese Creamery’s terroir: Vermont cream, goats’ milk, cheese know how and good taste for luscious cheese.

Twice a week we drive across Vermont to the 20 Family Farms to pick up fresh goats’ milk. Our cows’ cream and milk comes from a local Coop of 500 family dairy farmers in northern Vermont. The cream is separated in the morning and delivered fresh — within few hours — to the creamery. We believe that pure milk makes the best cheese. Vermont land, the pasture and soil, the seasons, the special care of the goats and cows can all be tasted in our cheeses.

Milks and cream are blended together and then pasteurized. Then a special cocktail of yeast and mold are added to create its unique flavor and naturally coagulate the milk overnight. The next day, the fresh curd is shaped by hand into Cremont-size cylinders. Fresh cheeses will first be moved into a drying room to prepare the rind to grow and slightly dry the surface of the cheese. After 1 day, cheeses are then moved into our aging room where the geotrichum yeast will slowly grow on the surface of the cheese to create its unique wrinkled cream colored rind.

Cremont, also called the Cream of Vermont, combines the nutty taste from of our crème fraîche, the creamy texture of our Bonne Bouche, and the wrinkled geotrichum rind of our Bijou.

An American original crafted in the bucolic Green Mountains of Vermont that has already found its place on the cheeseboard.

Product Details

Milk Type: Mix of cows’ milk, cows’ cream & goats’ milk
Weight: 5 ounces
Shelf Life: 80 days
Rennet: Microbial (non-animal)
Ingredients: Pasteurized cows’ milk, goats’ milk, cows’ milk cream, culture, enzymes, salt
Butterfat: 66%

Key Features

• Smooth and very creamy texture
• Mild, fresh goats’ milk flavor with a crème fraîche finish
• Complex and nutty rind taste
• Appealing wrinkled geotrichum rind
• Notes of cooked bread, hazelnuts, yeast

Serving Suggestions

• Allow the cheese to come to room temperature 1 hour before serving
• Serve Cremont on a cheeseboard with dry fruits and nuts
• Cremont may be used in recipes.  Our creamery favorite is by itself.