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	<title>Vermont Butter &#38; Cheese</title>
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	<description>Specialty Creamery Products In The European Style</description>
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		<title>Vermont Butter &amp; Cheese Creamery Wins 5 Medals at Prestigious 2011 World Cheese Awards.</title>
		<link>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-wins-5-medals-at-prestigious-2011-world-cheese-awards/</link>
		<comments>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-wins-5-medals-at-prestigious-2011-world-cheese-awards/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 15:17:25 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1755</guid>
		<description><![CDATA[Vermont Butter &#38; Cheese Creamery (VBCC) announced today that they took home 5 awards, including 3 gold medals, at the World Cheese Awards annual cheese competition in Birmingham, UK. The World Cheese Awards is the world’s largest international cheese competition and considered one of the most prestigious in the cheese industry.  There were over 200 [...]]]></description>
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		<title>Vermont Butter &amp; Cheese Creamery Achieves BRC Certification</title>
		<link>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-achieves-brc-certification/</link>
		<comments>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-achieves-brc-certification/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 15:15:18 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Buzz]]></category>
		<category><![CDATA[Creamery News]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1750</guid>
		<description><![CDATA[Vermont Butter &#38; Cheese Creamery (VBCC) is proud to announce that they have been awarded certification to the BRC (British Retail Consortium) Global Standard for Food Safety. BRC publishes a set of standards that meets or exceeds all the requirements set forth by the Global Food Safety Initiative (GFSI).  The BRC Global Standard is a leading [...]]]></description>
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		<title>Fromage Blanc Ice Milk</title>
		<link>http://www.vermontcreamery.com/fromage-blanc-ice-milk/</link>
		<comments>http://www.vermontcreamery.com/fromage-blanc-ice-milk/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 20:13:54 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fromage Blanc]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1741</guid>
		<description><![CDATA[Ingredients: 8 oz. Fromage Blanc ½ cup of whole milk pinch of salt ¼ cup of honey Directions: Beat the fromage blanc, milk, honey, and salt and until light and smooth. Pour mixture into 4 small glasses or espresso mugs and put in the freezer. Freeze until soft frozen, 1.5-2.5 hours, depending on size/shape of [...]]]></description>
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		<title>Fromage Blanc Quiche</title>
		<link>http://www.vermontcreamery.com/fromage-blanc-quiche/</link>
		<comments>http://www.vermontcreamery.com/fromage-blanc-quiche/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 19:17:44 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Fromage Blanc]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1737</guid>
		<description><![CDATA[Ingredients: 1 head savoy cabbage 2 leeks, white parts only, sliced 2 medium onions, peeled and diced 1 tablespoon olive oil 5 ounces spinach, washed and chopped Salt and freshly ground pepper 2 large eggs 8 ounces fromage blanc ½ cup whole milk 1 cup gruyère cheese, grated Pinch of nutmeg directions: Preheat oven to [...]]]></description>
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		<title>Creme Fraiche Salmon</title>
		<link>http://www.vermontcreamery.com/creme-fraiche-salmon/</link>
		<comments>http://www.vermontcreamery.com/creme-fraiche-salmon/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 20:01:39 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Crème Fraîche]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1720</guid>
		<description><![CDATA[Ingredients: serves 4 4 ½-pound salmon fillets 1/2 cup white wine 1 shallot, chopped salt and pepper to taste 4 tablespoons crème fraîche Cayenne pepper to taste Directions Preheat broiler. Place wine and salmon in shallow baking dish. Garnish with chopped shallot, salt, pepper, cayenne. Spread Crème Fraîche on top of salmon. Place under broiler [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cremont Mac &amp; Cheese</title>
		<link>http://www.vermontcreamery.com/cremont-mac-cheese/</link>
		<comments>http://www.vermontcreamery.com/cremont-mac-cheese/#comments</comments>
		<pubDate>Wed, 14 Sep 2011 16:17:02 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Cremont]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1710</guid>
		<description><![CDATA[Ingredients Mac 2 cup whole milk ½ onion, chopped 1 bay leaf Pinch nutmeg ½ lb. macaroni 2 T butter 2 T All Purpose flour 1/3 cup grated Parmesan 5 oz Cremont, cut into 1” cubes Salt and Pepper to taste Topping 2 T butter ¼ cup panko ¼ cup toasted hazelnuts, chopped roughly 1T [...]]]></description>
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		<title>Vermont Butter &amp; Cheese Creamery Co-founder, Allison Hooper, Inducted into the Academy of Cheese</title>
		<link>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-co-founder-allison-hooper-inducted-into-the-academy-of-cheese/</link>
		<comments>http://www.vermontcreamery.com/vermont-butter-cheese-creamery-co-founder-allison-hooper-inducted-into-the-academy-of-cheese/#comments</comments>
		<pubDate>Tue, 16 Aug 2011 13:50:23 +0000</pubDate>
		<dc:creator>Hilary</dc:creator>
				<category><![CDATA[Creamery News]]></category>

		<guid isPermaLink="false">http://www.vermontcreamery.com/?p=1704</guid>
		<description><![CDATA[Vermont Butter &#38; Cheese Creamery announced that Allison Hooper, co-founder of Vermont Butter &#38; Cheese Creamery was inducted into the American Cheese Society’s Academy of Cheese. “This is a terrific honor and while I am proud to be in the company of these iconic cheesemakers, I share this award with 27 –year business partner, Bob [...]]]></description>
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