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.

Vermont Creamery’s Feta is crafted in the Greek Style. Fresh pasteurized goat’s milk cheese is inoculated with cultures and microbial rennet. After the curds are set and cut, the curds are put into square forms to drain. After being flipped once, the blocks of feta are packed back in brine, which is slightly less salty than is Greek counterpoint, therefore enhancing the fresh goat’s milk flavor.