Vermont Butter & Cheese Creamery (VBCC) announced today that they took home 3 gold sofi™ awards, including Best Product Line, at the Summer Fancy Food Show’s annual competition in Washington, D.C. The awards, from the National Association for the Specialty Food Trade (NASFT), were presented at a red-carpet ceremony hosted by chef and entrepreneur, Jose Andres. The awards recognize the best in specialty food and beverage and are a coveted industry honor. This year's contest was the most competitive yet, with a record 2,520 entries.
In addition to Best Product Line, VBCC also won for Best Cheese or Dairy Product with their aged goat cheese Bonne Bouche and Best Perishable Food Service Product with their Mini 1 oz. Sea Salt Crystal Cultured Butter. “We have won each of these categories in the past,” says Bob Reese, co-founder of VBCC, “but to win all three in one year is unprecedented for us. We are elated.”
Since 1984, co-owners Bob Reese and Allison Hooper have been pioneers in bringing goat cheeses and European-style dairy products to the U.S. market. “Winning all three of these awards this year really demonstrates that we are succeeding at capturing the imagination of the American consumer,” says Allison Hooper. “We have built a brand that reflects our values of high quality and passion for cheesemaking.”
In their twenty eighth year of business, Vermont Butter and Cheese Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of 18 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.