General FAQS

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  • The following products are certified as kosher by the KOF-K Kosher Supervision:

    Vermont Creamery Crème Fraîche

    Vermont Creamery Crème Fraîche with Madagascar Vanilla  

    Vermont Creamery Fromage Blanc

    Vermont Creamery Quark 

    Vermont Creamery Mascarpone

    ALL Cultured Butters

    The kosher symbol, “K Dairy” on these Vermont Creamery products, is found on the tub, carton, packet or foil to the left of the nutritional panel

  • Vermont Creamery does not produce organic butter or cheese products. 

  • Yes, all the milk we use to make Vermont Creamery products is pasteurized.

  • Our cheeses packaged in a cup (spreadable goat cheese, crème fraîche, Quark, Mascarpone, Fromage Blanc) should be served cold, straight from the refrigerator. For our fresh and aged goat cheeses, we recommend leaving them at room temperature for 30 minutes to 1 hour before serving.

  • While Vermont Creamery does not sell or ship products directly to consumers, some of our products are available for purchase online through Murray’s Cheese: https://www.murrayscheese.com/vermont-creamery.

  • We are unable to offer tours of our production facility to the general public because of safety and security concerns. We do welcome guests to join us in our offices Monday-Friday from 9 a.m. until 4 p.m ET. If you are interested in visiting, we ask that you call in advance.  Please also note that we do not have cows or goats onsite. 

  • We only purchase cows' milk and cream that is rBST-free. Supplying farms provide us with an affidavit stating that they do not use growth hormones to boost milk production in their cows. There is no rBST equivalent for goats. Goat farmers do not use growth hormones to boost milk production.

  • Yes. Cheese is made from milk with an added bacterial culture. This culture will consume almost all of the lactose in the milk producing a distict flavor. When cheese is produced the culture converts the lactose, or milk sugar, into lactic acid. This is the fermentation process that makes cheese. This is why cheese may be a good source of dairy for people who have difficulty digesting lactose, but recommend discussing this with your health professional.

  • Yes. The FDA requires that all milk be tested for antibiotics prior to receiving it at the creamery. Any milk that shows traces of antibiotics is rejected. 

  • We do not add vitamin D to our products; all of our products contain 0 mcg vitamin D. 

  • Cultures are an integral part of creating the delicious dairy products we make. We use carefully selected strains of lactic cultures that aid in the development of the flavor of the cheese. 

  • We purchase the cows’ milk and cream from the St. Albans Cooperative Creamery.. The milk used to make our products comes from members who are independent owners and operators of dairy farms throughout the state of Vermont. The cows eat varied diets including grass, grains and hay, depending on the season and location.

  • The farms that we buy milk from feed their goats a diet consisting mostly of dry hay, grain and pasture, depending on the season and location.

  • Vermont Creamery became a certified B Corp in 2014. B Corps are a new type of company that uses business as a force for good. Read more here: https://www.vermontcreamery.com/about-us/on-a-mission/

  • We use Microbial (vegetarian) rennet.

  • Our products are sold at retailers across the U.S. To find stores near you, check out the 'Where to Buy' tab on our website https://www.vermontcreamery.com/product-finder/ or give us a call Monday-Friday, 8 a.m. - 5 p.m. EST, at 1-833-882-7679. 

  • 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.