This section of the website is for members of the press and contains product descriptions and downloadable images of all of our products along with creamery press releases, news and a history of coverage.
Vermont Butter & Cheese Creamery (VBCC) announced today that they will be changing their name to Vermont Creamery. The updated name is a result of acquiring the Registered Trademark for Vermont Creamery and a desire to further simplify the company name.read more
Vermont Butter & Cheese Creamery officially broke ground this spring at the newly acquired Ayers Brook Goat Dairy in Randolph, Vermont. The first demonstration farm of its kind in the U.S., Ayers Brook will model best practices in goat dairy farming, support regional agriculture and offer a teaching venue for potential and current goat farmers.read more
Well-known for their savory goat cheeses, Vermont Butter & Cheese Creamery (VBCC) is introducing two new products for the sweet tooth this fall: Cultured Butter with Maple & Sea Salt, and Crème Fraîche with Bourbon Madagascar Vanilla. Both products will be available exclusively at Whole Foods Market stores nationwide in November.read more
Vermont Butter & Cheese Creamery took home 11 awards, including four first place ribbons for their Crème Fraîche, Quark, Coupole, and Feta, at the 2012 American Cheese Society Competition. The annual competition is considered one of the world’s most influential and prestigious in the artisanal and specialty cheese industry. The competition was fierce with 1,711 cheeses entered from 254 different companies in the United States, Canada and Mexico.read more
Vermont Butter & Cheese Creamery (VBCC) announced today that they took home 3 gold sofi™ awards, including Best Product Line, at the Summer Fancy Food Show’s annual competition in Washington, D.C.read more
Vermont Butter & Cheese Creamery (VBCC) is proud to announce that they have been awarded certification to the BRC (British Retail Consortium) Global Standard for Food Safety.read more