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. 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.
The concept for Creamy Goat Cheese was originally devised by chef Dan Lewis of Sutton Place Gourmet. He was looking for a goat's milk product that would be easy to work with in the kitchen, and collaborated with Vermont Butter & Cheese to make it happen.
Creamy Goat cheese is made from fresh curd that is gently drained in cheesecloth for 24 hours. Smooth, light and fluffy in texture, flavors are very rich but accompanied by a citrus note that makes the cheese accessible and versatile.