Vermont Creamery has been making artisanal hand crafted cheeses for over a quarter century. Owners Allison Hooper and Bob Reese started out in a milk house on a goat dairy in Brookfield, Vermont. Quickly they outgrew the converted creamery and in 1989 the team moved to their current location in Websterville, Vermont. In the early days, they occupied one third of the building and invested all of their savings to purchase a boiler, a pasteurizer and one vat. Soon they added more vats, more employees and more farmers to their team. Today, Vermont Creamery has over 40 employees and works with 17 family goat farms.
VC takes nature’s most basic grocery, pristine fresh milk — and, with a combination of science and art, turns it into sumptuous cheese. Led by French master cheesemaker, Adeline Druart, the creamery team manages milk quality and composition and adds just the right combination of bacterial cultures to transform the milk. Artisanal cheesemakers do not standardize their milk and as such, VBCC adjusts the recipe and technique to balance with the changes in milk seasonality. Cheesemakers learn the “savoir faire” by touch rather than by the clock. By sniffing and scrutinizing, they get their best information on whether this will be a great batch of cheese or just a good batch.
Vermont Creamery is certified by the BRC (British Retail Consortium) Global Standard for Food Safety. BRC publishes a set of standards that meets or exceeds all the requirements set forth by the Global Food Safety Initiative (GFSI). The BRC Global Standard is a leading product safety and quality certification program used by manufacturers in over 100 countries.
“At VC we work diligently to provide our customers with the highest quality artisan cheeses and cultured dairy products,” says Andrew Schmitt, Quality Control Supervisor. “We continually evaluate operations to ensure a quality product that exceeds our consumers’ expectations and this certification reinforces that high standard.”