CHEF TIM RECHER
CEC, AAC, CWX
EXECUTIVE CHEF QUAIL WEST GOLF AND COUNTRY CLUB NAPLES FLORIDA
"Vermont Creamery has been on my menus since the first time I tasted their goat cheese two decades ago. I simply fell in love with the flavor and quality of what they have been able to produce. Their cultured butter, in my opinion, the best in America. We use the sea salt cultured butter for our bread service and the unsalted to finish sauces. It has the perfect blend of flavor and butterfat to really elevate a dish to the next level. Partnering with Vermont Creamery gives us that special touch to truly make a meal memorable."
CHEF JIM CHURCHES
CEC, CCA, AAC
CORPORATE EXECUTIVE CHEF FOR LAND O’LAKES
"Vermont Creamery quality dairy products elevates any dish I make from good to great! I love Vermont Creamery’s clean goat cheese flavor, that’s what makes my fried goat cheese bites a crowd pleaser. The depth of the cultured butter will elevate any bread service from ordinary to extraordinary."
CHEF KURT A. KWAITKOWSKI
MS, CEC, CCA, AAC
EXECUTIVE CHEF MICHIGAN STATE UNIVERSITY- EAST LANSING MICHIGAN)
"Super happy with the quality and consistency of the Vermont Creamery products. When we put these items onto our menu we know that there is high quality and delicious ingredients for our dishes that we are serving our guests. The flavors on the products and the appearance of all the items are great."
CHEF DOUG PAINE
EXECUTIVE CHEF OF WESTPORT HOSPITALITY
"At Hotel Vermont, we have been using Vermont Creamery chèvre in our signature gnocchi dish since the beginning. We can always count on high-quality flavor and consistency. I also appreciate how they support local farms in a meaningful way."
L. FERNANDO MOJICA
CEC
EXECUTIVE CHEF AT WEDGEWOOD GOLF & COUNTRY CLUB
"Every Vermont Creamery product is exceptional and of the finest quality. The level of attention they pay when crafting cheese and dairy is outstanding and is reflected in their product. The unique level of flavor and quality of their cheeses, dairy, and cultured butter takes our dishes to a new level and constantly impresses our members and guests."
