About goat cheese



We receive goats’ milk from a network of family farms in Vermont and Canada.



After the milk is received, it is tested to be sure it meets our quality standards and then we pasteurize it.



After pasteurization the milk/cream is placed into vats and the cheesemakers add our own selection of bacterial cultures that will work all night to produce flavor while coagulating and thickening the milk. The milk for cheese is now curd and either ladled into forms or drained in cheesecloth bags.



After overnight draining of the whey the curd is shaped into logs and packed as fresh goat cheese or shaped into little Bijou, Coupole, or Cremont and sent into the aging room. The hand-ladled Bonne Bouche is taken out of the forms and sprinkled with salt and ash before going into the aging room.



Cheeses are left to age for 7 to 10 days depending on the season. Our cheesemakers flip and watch the cheeses every day. Once perfectly ripened, they are cooled and wrapped.


types of goat cheese

We offer a selection of aged, fresh and crumbled goat cheese, all handcrafted in Vermont.

Aged goat cheese

Our award-winning aged cheeses are distinguished by their wrinkled, geotrichum rind and smooth, delicate interior.

Fresh goat cheese

The Vermont Creamery story begins with this mild fresh goats’ milk cheese, distinguished by its fresh milk taste, mild flavor and smooth texture. 

Crumbled goat cheese

Our high-quality fresh goat cheese, crumbled for your convenience. Made without mold inhibitors or anti-caking agents.

Common Questions about goat cheese

Where does the milk and cream come from?

We purchase our cows' milk and cream from the St. Albans Cooperative Creamery. Our fresh goats' milk comes from a network of farms in Vermont and Canada. For our fresh goat cheese logs, we supplement our North American supply of goats' milk with imported curd. In this way, we can meet our customers demand for our high-quality goat cheese.

How should I store cheese once I open the package?

If you do not eat all the cheese at one time, wrap it in plastic wrap to and store it in the refrigerator. Be sure to use it within 5-7 days of opening.

Is the milk used to make this cheese pasteurized?

Yes. In the U.S., by law, all fresh cheeses aged less than 60 days require pasteurized milk. All the milk we use to make Vermont Creamery products is pasteurized. 

Why do your cheeses have wrinkles?

Vermont Creamery’s aged cheeses are soft mold-ripened and have a geotrichum rind. Geotrichum Candidum is the strain of culture we use in our cheesemaking process that allows the growth of the distinctive "brain-like" wrinkles.