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.