The Vermont Creamery story begins with fresh goat cheese. Our own milk truck sets off on a weekly route to pick up milk from a network of family farms throughout Vermont and Canada. We receive the milk here in Websterville, where it is tested to meet our rigorous quality standards, before it is pasteurized. Our cheesemakers carefully add our own recipe of bacterial cultures that work all night to produce flavor while the milk coagulates and thickens into curd. After the whey is drained from the curd, it is either hand-rolled or shaped into one of our award-winning fresh or aged cheeses.