In The Kitchen

Home Kitchen

We have created delicious and easy recipes for your table. From appetizers to desserts, mini pizzas with Feta, lasagne with Mascarpone or cheesecake with Fromage Blanc, these recipes will help you to discover the unique taste of Vermont Butter & Cheese products.

Appetizers Fresh Crottin Baked en Salsa Baked Bonne Bouche with Roasted Fruit Crudite Platter with Three Dipping Sauces Warm Spinach Mascarpone Dip More Appetizer Recipes

First Courses Warm Toasted Bijou Salad Creamy Spinach & Feta Soup Endive w/Smoked Trout Cold Quark & Cucumber Soup More First Course Recipes

Main Courses Fresh Crottin-Stuff Leg of Lamb Lobster Mascarpone Risotto Grilled New York Strip Steaks with Coupole and Fig Demi-Glaze Zucchini Stuffed with Goat Cheese More Main Course Recipes

Desserts Vermont True Decadence Brownies Bijou Creme Brulee with Rhubarb Compote The French "Tarte aux Fraises" Four Season Mascarpone Cheesecake More Dessert Recipes

Chef’s Kitchen

Since our company has been founded we have worked with the best chefs in the country to create products offering freshness, flavor, and the best cooking properties.

In the Chef’s Kitchen, our chef will drive you each month to Vermont Butter & Cheese Company’s test kitchen to help you develop new flavors and textures to your menu.

This Month in our Chef’s Kitchen:
Molly Hanson – Pastry Chef at Grill 23 & Bar, Boston, MA

Molly’s Recipe:
Devil’s Food Cupcakes with Creme Fraiche Cherry Ice Cream