Vermont Creamery

From the Green Mountains of Vermont, where family farmers are tending the goats and cows, Vermont Creamerys artisan techniques produce the finest fresh and aged goat cheese, crme frache and European?style cultured butter in the country. For 30 years, Bob Reese, Allison Hooper and their team of 45 Vermonters have been creating new cheeses, like Bonne Bouche and Cremont, as well as continuing the tradition of fresh chvre, that was the start of Vermont Creamery. Setting the pace for artisan craftsmanship, Vermont Creamery has been a pioneer in bringing American Artisan cheeses to restaurants and homes.