Our Story

our story

Vermont Creamery was founded in 1984 by two young entrepreneurs, Allison Hooper and Bob Reese.

Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture and charged with organizing a dinner featuring all Vermont-made products. When a French chef requested fresh goat cheese, Bob scrambled to find a local producer. He asked Allison, who was working in a dairy lab and milking goats in Brookfield, to make the cheese. The dinner was a success and the cheese was a hit; Vermont Creamery was born that night.

In the 34 years since the improbable business partners made their first goat cheese, a lot has changed. But the more things change at Vermont Creamery, the more they stay the same.

We’re still here in Vermont, making consciously-crafted, delicious dairy that reflects who we are and what we care about; we’ve taken the time to perfect every detail of what we make. Our cheeses and butter have won hundreds of national and international awards, our team remains our most valuable resource, and we still put taste above all. You’ll never eat anything we don’t believe in.



Allison Hooper learns to make cheese during a summer internship on a small family farm in Brittany, France.


Allison moves to Vermont to work in a dairy lab and milk goats on a small farm.

Bob Reese takes a job with the Vermont Agency of Agriculture.


Bob organizes a dinner for the Department of Agriculture featuring all Vermont-made products. When a French chef requests fresh goat cheese, Bob asks Allison to make a batch. The cheese was a hit and Vermont Creamery was born that night.


Bob and Allison sell their first goat cheese out of a converted milk house in Brookfield, Vermont. Soon after, Allison makes the first batch of Vermont Creamery créme fraiche from cow’s milk supplied by a local dairy.


With four employees and 5 goat farms shipping milk, Vermont Creamery moves operations to Websterville, Vermont.


Vermont Creamery becomes the first American producer of Mascarpone.


After securing butter churn at a roadside sale, Vermont Creamery becomes the first American company to make French-style cultured butter.


Bonne Bouche, Vermont Creamery’s first aged cheese, launches.


French cheesemaker, Adeline Druart, is hired as an intern


The Creamery expands to 25 employees 


The Creamery becomes the first US company to use state-of-the-art aging technology to make goat cheese.


Vermont Creamery wins "Outstanding Product Line" at the Fancy Food Show.


The Creamery celebrates its 25th Anniversary.


Vermont Creamery founds Ayers Brook Goat Dairy, the nation's first demonstration goat dairy, in Randolph, Vermont. 


The Creamery expands, adding a new aged cheesemaking facility, and becomes Certified B Corporation.

Adeline becomes president of Vermont Creamery 


The Creamery grows to 100 Employees!


Vermont Creamery is acquired by farmer-owned cooperative, Land O’Lakes, and continues on its path of conscious growth. Bob and Allison retire, to the delight of their children and grandchildren.


Allison wins the James Beard Foundation’s "Who’s Who of Food & Beverage in America" award.

Vermont Creamery introduces a new packaging design to reflect its core values, rich agricultural history and Vermont heritage.