News

Creamery News

Vermont Butter & Cheese Creamery Achieves BRC Certification
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. BRC publishes a set of standards that meets or exceeds all the requireme...
Vermont Butter & Cheese Creamery Co-founder, Allison Hooper, Inducted into the Academy of Cheese
Vermont Butter & Cheese Creamery announced that Allison Hooper, co-founder of Vermont Butter & 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 co...

Awards

Vermont Butter & Cheese wins “Foodshed Champion” Award
Websterville, VT — Vermont Butter & Cheese Creamery announced today that owners, Bob Reese and Allison Hooper, have been awarded the 2010 Foodshed Champion Award from the Chefs Collaborative at the second annual Chefs Collaborative National Summit at Bunker Hill Community College in Boston, MA. The Foodshed Champion award recognizes a food producer committed to working with food professionals and who exemplifies certain principles including environmentally sustainable farming, humane animal husbandry and well formed partnerships with chefs. Read more...
Bonne Bouche Runner Up at 2010 ACS Competition

Vermont Butter & Cheese Creamery announced today that their Bonne Bouche won second place overall at the American Cheese Society’s annual cheese competition in Seattle WA. The reserve champion award was among six ribbons that the company received for their creamery’s crème fraîche, cultured butter, quark, feta, and Coupole. Read more...
Bijou cheese wins gold at the New York Summer Fancy Food Show

Websterville, VT — Vermont Butter & Cheese Creamery announced today that their Bijou aged goat cheese took the coveted Sofi™ award from the National Association of Specialty Food Trade (NASFT). The Sofi™ Awards recognize the best in specialty food and beverages and are a coveted industry honor. sofi stands for Specialty Outstanding Food Innovation. Read more...
2010 World Championship Cheese Contest Awards

Everyone at the creamery is proud to announce that Fresh Crottin won Best of Class at the 2010 World Championship Cheese Contest held in Madison Wisconsin. Next in line is our Fresh Chèvre which took 2nd place. Make sure to add some fresh goat cheese to your next order or menu!

From the Kitchen

Allison Wolf Wins Second Employee Recipe Contest
Allison Wolf, sales guru and customer service extraordinaire, won our second employee recipe contest. The theme was appetizers and the competition was fierce. Her winning recipe was an Artichoke, Spinach and Mascarpone Dip, a modified version of the re...
Joey Conner Wins First Employee Recipe Contest
Vermont Butter & Cheese Creamery Aged Cheese Team Leader, Joey Conner, won the first ever recipe contest to be held at the Creamery. The category was dessert, and the winning recipe was for a Tiramisu. Below is a little bio of Joey and his winn...
When Science Meets Goat Cheese
Michael Laiskonis, the executive pastry chef at Manhattan’s Le Bernardin, is a technical wizard with a playful spirit. He is also a devoted Vermont Butter & Cheese fan whose desserts, like the “Egg”—a magical combination of milk chocolate c...
Butterfat Test: 86% vs. 84%, Yes 2% Matters

From the Press

New York Times Features Double-Cream Cremont

Florence Fabricant featured Vermont Butter & Cheese Creamery's Double-Cream Cremont in a recent New York Times article. Her take on the cheese, which combines Cows' Milk & Goats' Milk: "as easygoing as a summer novel and as hard to resist."
Bijou Featured on Good Morning America

Vermont Butter & Cheese Creamery Bijou was featured on Sarah Moulton's Best of the Fancy Food Show segment on Good Morning America recently. The segment ran during the 2010 Fancy Food Show, which was held at the Jacob Javits Center in New York City.
The Martha Stewart Show — The Cheese Show

Allison Hooper recently appeared on The Martha Stewart Show in a segment titled The Cheese Show where she discussed the art of artisanal cheesemaking and her new book In a Cheesemaker's Kitchen.