Fromage Blanc (Vermont Butter & Cheese Creamery)
Founded in 1984 by Allison Hooper and Bob Reese, Vermont Butter & Cheese is located near Websterville, Vermont. Having spent time with a small-scale cheesemaker in Brittany during the 1970's, 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 Dept of Agriculture. The chèvre was a hit, and, after some experimentation, Bob & Allison decided to go into production on a more formal basis, founding Vermont Butter & Cheese. Milk for cheese production comes from 21 family farms in Vermont and surrounding states. Vermont Butter & Cheese 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. Often referred to as the French answer to yoghurt or cream cheese, Fromage Blanc is a cheese made from fresh, soft curds that have been slightly drained. Inspiration for Fromage Blanc comes from Allison Hooper, who spent time working on a dairy farm in Brittany, northern France, where the Froamge Blanc was regularly enjoyed for dessert, mixed with a little sugar. It can also be served with honey, mixed with granola or simply used as a savory dip when blended with herbs.