A foodie by nature and an artisan cheesemaker by trade, Adeline Druart is President of Vermont Creamery, one of the leading American specialty cheese and dairy makers based in Websterville, Vermont. Born and raised in the French countryside, Adeline studied dairy science at the prestigious National Dairy School of France. Looking to learn English, Adeline left French for the United States to join Vermont Creamery as a summer cheesemaking intern in 2002. What started as a two-month internship became a 15-year journey that inspired a passion for Vermont, its taste of place and the unique products made by Vermont Creamery’s dedicated employees. Over time, Adeline scaled Vermont Creamery’s operations and infrastructure, grew the brand to national distribution with the addition of product portfolios, and lead the efforts to achieve B Corp certification status in 2014. She has served as judge in international cheese competitions, is a member of the American Cheese Society and Vermont Business for Social Responsibility (VBSR). When she’s not behind her desk at the mission-driven business, Adeline is at home with her husband Marc and two young sons, hosting friends for dinner, or on the hunt for fresh vegetables and pastry at the Montpelier Farmer’s Market.
Master’s degree in Biotechnology and Bio-industry from the Institut Universitaire Professionel – Alimentec, France
Bachelor’s degree in Biotechnology Bio-Industrie from the Institut Universitaire Professionel
BTS in Dairy Technology and Science from Ecole Nationale d’Industrie Laitiere
Professional affiliations: Adeline Druart is a member of the American Cheese Society (ACS) and sits on the nominating committee of Vermont Businesses for Social Responsibility (VBSR).