Founded in 1984 by Allison Hooper and Bob Reese, Vermont Creamery is located near Websterville, Vermont. Having spent time with a small-scale cheesemaker in Brittany during the 1970s, Allison was working as a state dairy lab technician in Vermont when she responded to a request from Bob Reese to produce some fresh chèvre for a state dinner. At the time, Bob was employed as marketing director for the Vermont Department of Agriculture. The chèvre was a hit and after some experimentation, Bob and Allison decided to go into production on a more formal basis, founding Vermont Creamery.
Milk for cheese production comes from twenty-one family farms in Vermont, New Hampshire, New York and Quebec. Each farm has an average herd size of approximately 150 goats. Vermont Creamery makes a variety of fresh and young style cheeses and cultured dairy products, many of which are based on French recipes. They also make an outstanding cultured butter. Cheeses are made from either goat's or cow's milk.
Produced using pasteurized goat's milk, Coupole is based on a French recipe. After a slow, lactic fermentation lasting twenty-four hours, the curd is drained in cheesecloth overnight. The following day, the Coupole are hand formed into small domes. The young cheeses are salted and put into a drying room for an additional twenty-four hours before being transferred to an aging room.
The texture of Coupole is dense yet fluffy, moist, and smooth. Flavors are mild with a delicate hint of yeast that intensifies with age, along with notes of citrus, hazelnuts, and grass.