While Vermont Creamery has earned worldwide recognition, the 44 employee Vermont based creamery is proudest of its contribution to the health of local agriculture. After all, as Allison learned on a family farm in France, quality originates at the source — with the people who work the land and the pride they take in the yield.
Of all the compelling ideas and old-world concepts that Vermont Creamery literally has lifted lock, stock, and barrel from our French mentors and imported unapologetically to American tables, is the notion of terroir. “The taste of a place,” goût du terroir, attributes to the alluring, unique taste of each of VC’s cheeses in both the milking animals and the surroundings in which they live.
Vermont and the surrounding region offer ideal conditions for producing high quality milk to make good cheese. The climate is temperate. Snowy winters, wet springs and mild summers are perfect for growing grass and lush pastures. The flavor of the milk and cheese reflect what the goats and cows eat.
Unique in New England, 20% of the land in Vermont is still used for farming. Vermont Creamery is committed to building a network of local sustainable goat farms and cow dairies to perpetuate the working landscape. While enjoying VC cheeses, know that you are supporting a farmer and the working rural landscape that characterizes Vermont.
In 1984 Vermont Creamery started as a farmstead operation with 60 goats in Brookfield Vermont. Today, VC still follows the path Bob and Allison took years ago — crafting artisanal dairy products in the European style through a vital link with local farms. The creamery supports a network of 17 family goat farms, providing milk meeting the highest standards of purity.
The farms are located in Vermont, New Hampshire and Ontario. The average farm milks about 150 goats of several breeds including Alpine, La Mancha, Saanen and Nubian. A well run commercial goat farm requires superb management and expertise. VC pays farmers among the highest price in the country for goats’ milk. Farmers receive a premium to produce high protein and low bacteria milk, the two most important components for cheese making, all year long.
The cream used to make crème fraîche, cultured butter and mascarpone comes from the St. Albans Cooperative Creamery. The coop, located in northern Vermont, was established in 1919 and today includes over 450 family farm members who pledge to produce milk that is free of growth hormones. The cream is separated in the morning and delivered fresh within hours to the creamery. High butterfat and outstanding quality cream is what makes VC crème fraiche and cultured butter so uniquely good.