Vermont Creamery was started by Allison Hooper and Bob Reese in 1984. Allison dreamed of making cheese after spending time on a French dairy farm in Brittany learning the basics of cheesemaking. Bob dreamed of taking over his grandparents' dairy farm, though by the time he graduated from college with a degree in agriculture, the farm had been sold. Their unlikely partnership began when Bob was charged with cooking a dinner that celebrated Vermont's agricultural products. He called Allison, who was then working at a dairy lab and milking goats, to see if she could make him some fresh chevre... The dinner was a success, and a business was born!
Today Vermont Creamery is one of Vermont's largest artisan cheesemakers - working with 15 partner farms to create high quality milk that is transformed into delicious fresh and aged goat and cows' milk cheeses as well as butter. They now have 75 employees, and are leaders not only in their cheesemaking techniques, but also in the field of cheesemaking science and food safety. Vermont Creamery is certified by the BRC (British Retail Consortium) Global Standard for Food Safety. BRC publishes a set of standards that meets or exceeds all the requirements set forth by the Global Food Safety Initiative (GFSI). The BRC Global Standard is a leading product safety and quality certification program used by manufacturers in over 100 countries.
Cheeses From This Farm
- Bonne Bouche
- Creamy Goat Cheese
- Creme Fraiche