The creamery story begins with fresh goat cheese, or chèvre. Allison Hooper was working as a dairy lab technician in Vermont after her year abroad on a farm in France. Bob Reese, then marketing director of the State Agriculture Department, was in need of fresh goat cheese for a state dinner at the request of a French chef. Chèvre was virtually unheard of at the time, but Allison was able to craft the cheese for the dinner. Energized by the response they received, Allison and Bob decided on-the-spot to create Vermont Butter & Cheese Creamery.
VBCC’s Fresh Goat Cheese has earned an honored place among chefs and consumers alike. The cheese is made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs. This cheese is distinguished by a simple, mild, fresh goats’ milk favor and is highly versatile as an ingredient or as part of a cheeseboard.
- Fresh milk taste, mild flavor and smooth texture
- Crumble on salads, steamed veggies, flatbread or pizza
- Mix in quiche, omelets, dips or souffle
- Stuff in chicken breast, roasted peppers
2010 World Cheese Awards - U.S.