Of all the compelling ideas and old-world concepts that Vermont Butter & Cheese 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 VBCC’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 Butter & Cheese Creamery is committed to building a network of local sustainable goat farms and cow dairies to perpetuate the working landscape. While enjoying VBCC cheeses, know that you are supporting a farmer and the working rural landscape that characterizes Vermont.