Vermont Butter & Cheese Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Butter and Cheese Creamery was born.
Sharing our passion for Cheese
As they say, “time flies when you’re having fun”. And what a fun wild ride we’ve had. A quarter century ago, $2,000 of savings and a $4,000 loan from an ag-minded Vermont church made possible our first nervous debut of fresh chèvre in the milk house on the farm in Brookfield. We sold first at farmers’ markets, then to food coops and French chefs. Back then, fresh chèvre, so popular today, was a dazzling exotic foreign delicacy for American palates.
Today, more than 25 years later, we are humbled. We have won more than 100 national
and international awards. Our butters and cheeses populate some of the most prestigious cheese boards in America. But what makes us proudest perhaps is that we have sustained a team of family farms and creamery artisans. Together we thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike.