While Vermont Butter & Cheese 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.
In 1984 Vermont Butter & Cheese Creamery started as a farmstead operation with 60 goats in Brookfield Vermont. Today, VBCC 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. VBCC 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 VBCC crème fraiche and cultured butter so uniquely good.