from our creamery to your kitchen
Our collection of delicious and easy recipes. They are tried and true creamery favorites that include everything from appetizers to desserts. We invite you to discover the unique taste and incredible versatility of our products.
Course
Product
Featured Recipe
Goat Cheese Crostini with Grilled Vegetables
An appetizer that you can make all of the elements ahead of time and then assemble right before serving.
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Cold Quark & Cucumber Soup
Great for the peak of summer heat when cucumbers are abundant.
Fresh Crottin Baked en Salsa
Queso de Cabra Con Tomate is a traditional Spanish Tapas of creamy cheese baked in tomato sauce. Here we update these extraordinarily quick and simple recipe with Crottin and suggest variations to alternate sauce based on the theme of your dinner or party.
Cremont Mac & Cheese
This is the Mac & Cheese to serve when you have guests. It's both homey and upscale.
Baked Bonne Bouche with Roasted Fruit
Shared plates offer a less structured way to start or end a meal with friends or family and give everyone the opportunity to nibble at will. This updated baked cheese recipe also exemplifies seasonality, sweet and savory combinations.
Crudite Platter with Three Dipping Sauces
This is a nice trio of dips to serve with cocktails or to-go for tailgating at the game.
Warm Spinach Mascarpone Dip
Here is another creamery favorite. To say that this dip is versatile woule be an understatement. Any leftovers can be mixed into pasta, used as a the base for a pizza or stuffed into chicken or fish. The possibilities are many.
Goat Cheese Crostini with Grilled Vegetables
An appetizer that you can make all of the elements ahead of time and then assemble right before serving.
Toasted Bijou Salad
A constant in Allison Hooper's kitchen. This is VBCC rendition of the French bistro classic - Chevre Chaud.
Creamy Spinach & Feta Soup
This is a great way to use leftover potatoes and any frozen spinach in the freezer. Perfect with some warm crusty bread or pita chips for crunch.
Endive and Smoked Salmon
An easy appetizer that can be put together really quickly. Make the filling up to a day in advance as a time-saver.
Curried Apple & Walnut Salad
This is a nice light version of the traditional Waldorf salad with some updated twists.
Crème Fraîche Salmon
A salmon dish couldn't be more simple. Serve with some heirloom grains and farmer's market green beans for a quick dinner.
Fresh Crottin Stuffed Leg of Lamb
Here is a great main attraction for a meal with family or friends. Serve with some mint pesto for a updated spin.
Lobster Mascarpone Risotto
This is a luxurious dish. If you want to dress it down a bit, substitute shrimp for the lobster and it will still taste fantastic.
N.Y. Strip Steaks with Coupole and Fig Demi Glaze
This is a nice take on the traditional steakhouse strip with blue cheese, instead we use Coupole. It pairs really well with the slightly sweet fig demi.
Vermont True Decadence Brownies
True Decadence is an understatement for these brownies. The Crème Fraîche creates a moist, rich final result.
Bijou Creme Brûlée with Rhubarb Compote
Recipe courtesy of Chef Adrian Westrope of New England Culinary Institute in Montpelier, Vermont.
French “Tarte aux Fraises”
This recipe is the perfect way of celebrating the summer and berry season.
Four Season Mascarpone Cheesecake
Here is a traditional cheesecake recipe that uses Mascarpone instead American-stlye cream cheese. The result is a super smooth and silky cheesecake.
Butter Pecan Icebox Cookies
Make these cookies in a double batch and keep them on hand in your freezer. Pull out a log, slice and bake whenever you need a quick fix dessert.
Flammekueche “French Tarte Flambée”
This recipe is courtesy of Chef Raymond Ost of Sandrine's Bistro in Cambridge, Massachusetts.
Cheese Party Gems
Here are four quick ideas for an improtu gathering. Make all four or pick and choose for what suits your needs.
Goat Cheese Parfait
Recipe coutesy of Chef Eric Ripert, Le Bernardin, New York, NY
Greek-Style Feta and Spinach Salad with Cucumber Dressing
This is VBCC's take on the classic Greek salad with a nice big wedge of Feta that is really fast to pull together.
Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet
The summertime classic witha Fromage Blanc twist. This Gazpacho is the perfect way to start a meal on the hottest of days.
Winter Crème Fraîche Baked Potato Soup
The perfect cold weather soup. Take along for a tailgating party or serve as part of a simple winter dinner.
Alison’s Chèvre and Smoked Salmon Scones
Recipe courtesy of Chef Alison Lane, Mirabelles, Burlington, VT
Andrew’s Spinach and Mushroom Panini
Recipe courtesy of Chef Andrew Silva, Mirabelles, Burlington, VT
Goat Cheese Mini Souffles
Prepare for a delighfully light and fluffy souffle with this recipe and they are perfest with suggested salad or as a base for a canape.
Fromage Blanc Quiche
Light and low calorie quiche. Recipe courtesy of Mirielle Guiliano author of "French Women Don't Get Fat"
