Born in Vermont
Two young entrepreneurs came together to bring goat cheese to Americans.
Our story began in 1984 when co-founders Bob and Allison turned a chance meeting and a big idea into Vermont Creamery.
we are VERMONT.
We’re a team of Vermonters who share a common goal: crafting the most delicious dairy we can.
As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make. You’ll never eat anything we don’t believe in.
As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make.
You’ll never eat anything we don’t believe in.
Our process has purpose; we do everything we can to ensure that our products reflect our mission. As a certified B Corporation, we are devoted to promoting environmental sustainability and social responsibility.
“Vermont Creamery is a really small piece of a larger movement to bring food to tables in a responsible way."
What Being a B Corp Means to Us
Since 1984, we have consciously crafted delicious dairy, made from high-quality ingredients, while supporting our farms, our people and our community.
“We embrace the notion of terroir; taste of place, it’s right here, all around us. It starts with the soil, take care of your land and it will take care of you and your animals.”
We're on a mission to craft products that taste extraordinary, while spending equal energy ensuring our business makes a positive impact on our our employees, customers, farmers, communities, and our friends across the country who enjoy our products as a meaningful and delicious part of their lives.
Allison Hooper learns cheesemaking in Brittany, France during a year abroad from Connecticut College.
Bob Reese finishes his MBA and helps Vermont vegetable and lamb growers find markets and distribution as Marketing Director with the Vermont Agency of Agriculture.
Bob asks Allison to make goat cheese for Vermont’s “Restaurateur of the Year” event at the Topnotch in Stowe, VT.
— Chefs attending wanted the cheese. Bob and Allison form a partnership with a combined $2,400 in equity capital.
First sale of goat cheese from converted milk house on the Brookfield farm.
— Bob and Allison share cheese mongering duties at the Norwich Farmers’ market.
Allison fills cans of cream at Booth Brothers Dairy in Barre, VT to make crème fraiche.
— 4 goat farms are shipping milk to Vermont Creamery.
— Sold cheese to first distributor in Boston.
Hired first employee to pick up cans of milk in the company’s insulated Toyota pickup.
— 5 goat farms are shipping milk.
— Added 6 more distributors
With four employees, the Creamery is opened in Websterville, VT.
— Bob and Allison display chèvre, crème fraîche and Fromage Blanc at the Fancy Food Show in New York City. The industry is introduced to French-style cheeses made in Vermont.
— 10 farms are shipping milk.
Twelve got farms are shipping milk.
— Farmers bring their own milk to the Creamery in cans until VC hires bulk milk hauler Pouliot & Corriveau to collect milk from the farms in 1993.
Italian dessert trend, Tiramisu, fuels demand for fresh Mascarpone – an Italian-style cream cheese. Vermont Creamery is the first American producer.
— 15 goat farms are shipping milk.
— 20 distributors from Boston to Atlanta to Chicago.
Bob and Allison are awarded “Vermont’s Small Business Persons of the Year” by the Small Business Administration (SBA).
— 16 employees.
Allison and Bob found the Vermont Cheese Council to build local industry and brand Vermont’s fine cheeses.
— A new product, Spreadable Goat Cheese, won at the Fancy Food Show in New York City and later swept the World Cheese Championships.
Bob and Allison spot a butter churn on the side of the road and make an offer.
— VC is the first American company to make French-style cultured butter.
Bonne Bouche is launched at market.
Allison plays affineur with ripened aged goat cheese.
— Bonne Bouche wins a blue ribbon at the Ameri
can Cheese Society Competition— 22 employees
— 20 farms are shipping
French cheesemaker, Adeline Druart, is hired as an intern
Sea Salt Cultured Butter wins GOLD at the Fancy Food Show in New York City.
— 25 employees
— 35 farms are shipping milk
Expanded the Creamery. VC is the first US company to use state-of-the-art aging technology for the production of goat cheese.
— Introduce two new aged cheeses: Coupole and Bijou.
VC’s line of goat cheese sweeps the US Cheese Championship, World Cheese Awards and wins “Outstanding Cheese” at the Fancy Food Show in New York City.
VC captures the coveted SOFI (Specialty Outstanding Food Innovation) Award for Outstanding Product line at the Fancy Food show in New York City.
VC celebrates its 25th anniversary
— To commemorate, the cookbook, “In a Cheesemaker’s Kitchen,” by Allison Hooper, is published
— 20 farms are shipping milk
— 31 employees
A new aged cheese, Cremont, “The Cream of Vermont” is introduced to the market. Cremont is a blend of cows’ milk, cream and goats’ milk.
Bonne Bouche and Cremont win GOLD at the World Cheese Award
Vermont Creamery founds Ayers Brook Goat Dairy in Randolph, VT; it’s the nation’s first demonstration goat dairy.
Vermont Creamery undergoes a major expansion, opening a new aged cheese facility.
— Became a certified B Corporation, a new type of company that uses the power of business to solve social and environmental problems.
100 Employees!
Vermont Creamery is acquired by farmer-owned cooperative, Land O’Lakes, and sets out on a path towards conscious growth.
Bob and Allison official retire, to the delight of their children and grandchildren.
Launched 82% butterfat cultured butter into the dairy aisle
Launched three new flavors of fresh goat cheese: Blueberry Lemon & Thyme, Smoky Pepper Jelly, and Everything
The Covid 19 pandemic hits Vermont, but Vermont Creamery never stops receiving milk, and never shuts down production, or lays off any employees.
Vermont Creamery launches three new flavors of sour cream including classic, fire-roasted onion and chive, and cilantro lime.
1980 Allison Hooper on a small family farm in Brittany, France
1985 Allison makes the first batch of Vermont Creamery créme fraiche from cow’s milk supplied by a local dairy.
1988 Site of the original goat farm
2003 French Cheesemaker, Adeline Druart is hired to design and oversee construction of new Creamery for aged goat cheese production, as a part of her Master’s thesis.
2004 After Cultured Butter won Gold at the Fancy Food Show, Vermont Creamery grows to 25 employees, with 35 farms shipping milk.
2004 After Cultured Butter won Gold at the Fancy Food Show, Vermont Creamery grows to 25 employees, with 35 farms shipping milk.