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.
Torus is the product of collaboration between Vermont Creamery, where the cheese is made and initially matured, and Murray’s Cheese in New York, where affinage (maturation) is completed.
The combination of Geotrichum mold on the rind and the donut-like shape means that the center of Torus matures differently to a regular disc-shaped cheese. In terms of flavor, this results in Torus having a slightly more luscious mushroomy, buttery, and earthy flavor, with a mineral-y hint on the finish.
Good wine pairings include sparkling wine, a fine Champagne, or a crisp Chenin Blanc.