Crumbled Goat Cheese (Vermont Creamery)
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.
When making Crumbled Goat Cheese, goat's milk is pasteurized and starter cultures are added. After an overnight lactic coagulation, the fresh curd is allowed to drain in cheesecloth at a cold temperature. When the curd reaches the desired texture, it’s crumbled by hand and mixed with a combination of dried fruit and herbs.
The smooth, creamy, mild crumbles are produced in a range of flavor combinations. These include apricot and thyme (creamy, tangy, and slightly sweet), cranberry and tarragon (balanced, sweet, and tart with just the right amount of spice), and tomato and basil (tart and smoky with a strong flavor of sun-dried tomatoes). The crumbles are ideal for sprinkling on salads, steamed vegetables, pasta dishes, or flatbreads.