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, New Hampshire, New York and Quebec. Each farm has an average herd size of approximately 150 goats.
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.
Torus is the product of a collaboration between Vermont Butter & Cheese, where the cheeses are made and initially matured, and Murray’s Cheese in New York where the affinage (maturation) is completed.
The combination of the geotrichum mold on the rind and the donut-like shape of the cheese, mean that the center of the cheese matures in a slightly different way to a regular wheel of disc shaped cheese. In terms of flavor, this results in the Torus having a slightly more luscious, mushroomy buttery and earthy flavor with a hint of minerality on the finish.
Good wine pairings include sparkling wine or Champagne or a crisp Chenin Blanc.