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  • Vermont Creamery 2012

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    Danielle Gagner
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    Vermont Butter and Cheese Creamery was founded by Allison Hooper and Bob Reese to produce dairy products from their over 150 goats and cow cream. In 2011, five of their products won awards at the World Cheese Awards while ten received honors at the American Cheese Society competition, including their Crème Fraiche which took first place. The company offers cultured butter, crème fraiche, and mascarpone cheeses made from local cream and goat milk.

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    Vermont Butter and Cheese Creamery was founded by Allison Hooper and Bob Reese to produce dairy products from their over 150 goats and cow cream. In 2011, five of their products won awards at the World Cheese Awards while ten received honors at the American Cheese Society competition, including their Crème Fraiche which took first place. The company offers cultured butter, crème fraiche, and mascarpone cheeses made from local cream and goat milk.

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    17 views1 page

    Vermont Creamery 2012

    Uploaded by

    Danielle Gagner
    Vermont Butter and Cheese Creamery was founded by Allison Hooper and Bob Reese to produce dairy products from their over 150 goats and cow cream. In 2011, five of their products won awards at the World Cheese Awards while ten received honors at the American Cheese Society competition, including their Crème Fraiche which took first place. The company offers cultured butter, crème fraiche, and mascarpone cheeses made from local cream and goat milk.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    Adventure in Food Trading

    381 Broadway Menands, NY 12204 (518) 436-7603 (800) 233-0193

    Vermont Butter and Cheese Creamery was started by two young visionaries devoted to new and nontraditional agriculture, Allison Hooper and Bob Reese. Their products are produced from their over 150 goats of several different breeds, as well as cow cream from the St. Albans Cooperative Creamery. Five of their products won 2011 World Cheese Awards, while ten stole places at the 2011 American Cheese Society, as well as first place in the 2011 U.S. Championship Cheese competitions. Cultured Butter - This European-style butter is carefully crafted from naturally cultured cream before churning. With an 86% butterfat content, its silky smooth with a rich, nutty flavor.

    Crme Fraiche - This French-style cultured cream won first place in the 2011 American Cheese Society. Made with high quality Vermont cream, this crme fraiche has a rich, nutty flavor that promises not to curdle over high heat or when mixed with wine; its perfect for pan searing or finishing sauces.

    Mascarpone - This Italian style cream cheese is thick with a rich, sweet taste; a perfect ingredient for Italian recipes such as Tiramisu or risotto.

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