Vermont Creamery

Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA.[1] It was founded in 1984 by business partners Allison Hooper and Bob Reese.[2] Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.

History and products

The creamery produces a variety of fresh and aged dairy products from cows' and goats' milk. Cow cream and butter products sold by the company are crème fraîche, crème fraîche-vanilla and cultured butter. Cows' fresh cheese products sold by the company are fromage blanc, mascarpone and quark. Goats' aged cheese products sold by the company are bijou, Bonne Bouche, Coupole and Cremont. Goats' fresh cheese products sold by the company are creamy goat cheese, feta, fresh crottin, fresh goat cheese and fresh goat cheese-crumbled.[3]

Cows' milk is sourced from the St. Albans Cooperative Creamery in St. Albans, Vermont, while goats' milk is sourced from approximately 20 Vermont farms and Hewitt's Dairy in Hagersville, Ontario, Canada. In 2012, Vermont Creamery launched the Ayers Brook Goat Dairy initiative, with the goal of becoming the first goat dairy demonstration farm in the United States.[4]

The company was initially based in Brookfield, Vermont, where it began in a small barn by Hooper's house, before moving to larger premises in Websterville in 1989.[5] In 2014, the Creamery employed approximately 45 individuals.

The company introduced the French fromage blanc to the United States and is well known for this cheese.[6] The Bonne Bouche, another signature product, is an "ash-dusted" goats' cheese.[7]

On March 29, 2017, Hooper announced they were selling Vermont Creamery to Land O'Lakes.[8]

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See also

References
  1. Kay Rentschler, "A Sweet Dream for Sweet Cream: Butter Puts On a French Accent", New York Times, December 24, 2003.
  2. "Great US Creameries", ABC News
  3. Our Products, Vermont Creamery.
  4. Ayers Brook Goat Dairy Initiative, Vermont Creamery.
  5. The Creamery, Vermont Creamery.
  6. Marian Burros, "The French Idea of Diet Food", New York Times, November 8, 2000.
    - "A French Staple That's Made in America", New York Times, January 20, 1988.
    - Florence Fabricant, "French-Style Fresh Cheese From Vermont", New York Times, April 27, 2010.
  7. Florence Fabricant, "For the Good Stocking", New York Times, December 20, 2006.
  8. Hooper, Allison (March 29, 2017). "With gratitude for a bright future". Vermont Creamery.

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