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Vermont Butter & Cheese Creamery




© Image 2014 Jennifer Meier


Websterville, Vermont

Selection of Cheese:

The creamery makes fresh goat cheese as well as fresh cheeses such as fromage blanc, mascarpone and quark along with creme fraiche and butter.

  • Feta - Made from goats' milk. Crumbly texture and less salty brine than some other types of feta
  • Crottin - Mild goats' milk flavor, slightly tangy, smooth and creamy texture
  • Bijou - A small crottin with a fresh, lemony flavor and soft edible rind
  • Bonne Bouche - Creamy goats' milk with an ash rind
  • Coupole - Coupole is named for its shape, which resembles a snow covered dome and is made with the same recipe as Bijou
  • Cremont - Cow and goats milk are mixed with cream to create a super-creamy cheese with a tangy, yeasty flavor


The Cheesemakers:

Owners Allison Hooper and Bob Reese started Vermont Butter & Cheese Creamery in 1984 after a batch of fresh goat cheese Allison made for a banquet drew raves. They realized they were on to something good and began making more varieties of cheese from milk sourced from local farms. Today, Vermont Butter & Cheese Creamery has 29 employees and works with 21 family farms.

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