Information Density: Vermont Creamery – Signal Evidence & AI Readability

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WITH US IN VERMONT

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tastes like
VERMONT SPIRIT

We hail from a place where mud season is a thing and there are no billboards in sight. One in every six residents is a cow, and we’re obsessed with butterfat. Flavor is a matter of fat in Vermont. In a nutshell, we take our way of life very seriously. Our work ethic is tied to our conscience, and we don’t mind taking the extra time to craft products that speak for themselves. The tried-and-true way dictates that we culture our fresh Vermont cream with care and time to achieve the high-butterfat and delightfully tangy product we Vermonters desire.

[IMG: Vermont Creamery Cows]

[IMG: Vermont Creamery Sweet Cheeses With Fruits]

[IMG: Vermont Creamery Goat]

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go for the goat

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crafted
with love

The Vermont Creamery story begins with our award-winning fresh goat cheese, distinguished by its fresh taste, mild flavor and smooth texture. This is the first product we made in 1984, and it is still the hero around here for cheeseboards, salads, bread & more.

Fresh Goat Cheese Products

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[H2] CHEESE & BUTTER BASICS

[H3] five holiday Cheeseboards to make this weekend

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[H3] ALL ABOUT GOAT CHEESE

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[H3] CHEESE PAIRING GUIDES

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[H3] WHAT IS CULTURED BUTTER

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tried & true favorites

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Product Info

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Sea Salt

[IMG: Vermont Creamery Cremont]

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Cremont

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Product Info

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Honey Truffle

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[H3] Products for Baking

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DAIRY THAT TASTES BETTER BECAUSE IT’S
made better

We’re on a mission to make products that taste extraordinary, while spending equal energy on ensuring our business makes a positive impact on the world, that includes our employees, customers, farmers, communities, and our friends across the country who enjoy our products as a meaningful and delicious part of their lives.

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[IMG: Vermont Creamery is Consciously Crafted]

[IMG: Vermont Creamery is a Certified B-Corporation]

We’re on a mission to make products that taste extraordinary, while spending equal energy on ensuring our business makes a positive impact on the world, that includes our employees, customers, farmers, communities, and our friends across the country who enjoy our products as a meaningful and delicious part of their lives.

Read Our Mission

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@VERMONTCREAMERY

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HOW TO: MAKE EGGPLANT & SHISHITO PIE

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[H3] 6 Goat Cheese Recipes for Entertaining

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[H3] 6 EASY APRÈS SKI SNACK RECIPES

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learn more about our:

Story

History

people

Mission

Farms

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once upon a time
ON A LITTLE FARM IN VERMONT...

Two young entrepreneurs came together to bring goat cheese to Americans. Our story began in 1984 when co-founders Bob and Allison turned a chance meeting and a big idea into Vermont Creamery.

we are VERMONT.

We’re a team of Vermonters who share a common goal: crafting the most delicious dairy we can.

As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make. You’ll never eat anything we don’t believe in.

As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make. You’ll never eat anything we don’t believe in.

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DAIRY THAT TASTES BETTER BECAUSE IT’S
made better

Our process has purpose; we do everything we can to ensure that our products reflect our mission. As a certified B Corporation, we are devoted to promoting environmental sustainability and social responsibility.

“Vermont Creamery is a really small piece of a larger movement to bring food to tables in a responsible way."

– MATT REESE, DIRECTOR OF FINANCE

Meet the Maker

What Being a B Corp Means to Us

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CUT FROM A
different cheesecloth

Since 1984, we have consciously crafted delicious dairy, made from high-quality ingredients, while supporting our farms, our people and our community.

“We embrace the notion of terroir; taste of place, it’s right here, all around us. It starts with the soil, take care of your land and it will take care of you and your animals.”

– MILES HOOPER, AYERS BROOK GOAT DAIRY

Meet the Farmer

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NOW FOUR DECADES INTO OUR STORY, WE WANT TO LEAVE A LASTING HANDPRINT ON EVERYONE OUR BUSINESS TOUCHES.

We're on a mission to craft products that taste extraordinary, while spending equal energy ensuring our business makes a positive impact on our our employees, customers, farmers, communities, and our friends across the country who enjoy our products as a meaningful and delicious part of their lives.

Our Mission

means

TASTE ABOVE ALL

means

DEDICATION TO B-CORP STANDARDS

means

Putting people first

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a look back through our history

[H3] 1980

Allison Hooper learns cheesemaking in Brittany, France during a year abroad from Connecticut College.

[H3] 1983

Bob Reese finishes his MBA and helps Vermont vegetable and lamb growers find markets and distribution as Marketing Director with the Vermont Agency of Agriculture.

[H3] 1984

Bob asks Allison to make goat cheese for Vermont’s “Restaurateur of the Year” event at the Topnotch in Stowe, VT. — Chefs attending wanted the cheese. Bob and Allison form a partnership with a combined $2,400 in equity capital.

[H3] 1985

First sale of goat cheese from converted milk house on the Brookfield farm. — Bob and Allison share cheese mongering duties at the Norwich Farmers’ market.

[H3] 1986

Allison fills cans of cream at Booth Brothers Dairy in Barre, VT to make crème fraiche. — 4 goat farms are shipping milk to Vermont Creamery. — Sold cheese to first distributor in Boston.

[H3] 1987

Hired first employee to pick up cans of milk in the company’s insulated Toyota pickup.— 5 goat farms are shipping milk.— Added 6 more distributors

[H3] 1988

With four employees, the Creamery is opened in Websterville, VT.— Bob and Allison display chèvre, crème fraîche and Fromage Blanc at the Fancy Food Show in New York City. The industry is introduced to French-style cheeses made in Vermont.— 10 farms are shipping milk.

[H3] 1990

Twelve got farms are shipping milk.— Farmers bring their own milk to the Creamery in cans until VC hires bulk milk hauler Pouliot & Corriveau to collect milk from the farms in 1993.

[H3] 1991

Italian dessert trend, Tiramisu, fuels demand for fresh Mascarpone – an Italian-style cream cheese. Vermont Creamery is the first American producer. — 15 goat farms are shipping milk.— 20 distributors from Boston to Atlanta to Chicago.

[H3] 1996

Bob and Allison are awarded “Vermont’s Small Business Persons of the Year” by the Small Business Administration (SBA).— 16 employees.

[H3] 1997

Allison and Bob found the Vermont Cheese Council to build local industry and brand Vermont’s fine cheeses.— A new product, Spreadable Goat Cheese, won at the Fancy Food Show in New York City and later swept the World Cheese Championships.

[H3] 1998

Bob and Allison spot a butter churn on the side of the road and make an offer.— VC is the first American company to make French-style cultured butter.

[H3] 2001

Bonne Bouche is launched at market.Allison plays affineur with ripened aged goat cheese.— Bonne Bouche wins a blue ribbon at the American Cheese Society Competition— 22 employees— 20 farms are shipping

[H3] 2003

French cheesemaker, Adeline Druart, is hired as an intern

[H3] 2004

Sea Salt Cultured Butter wins GOLD at the Fancy Food Show in New York City.  — 25 employees— 35 farms are shipping milk

[H3] 2006

Expanded the Creamery. VC is the first US company to use state-of-the-art aging technology for the production of goat cheese.— Introduce two new aged cheeses: Coupole and Bijou.

[H3] 2007

VC’s line of goat cheese sweeps the US Cheese Championship, World Cheese Awards and wins “Outstanding Cheese” at the Fancy Food Show in New York City.

[H3] 2008

VC captures the coveted SOFI (Specialty Outstanding Food Innovation) Award for Outstanding Product line at the Fancy Food show in New York City.

[H3] 2009

VC celebrates its 25th anniversary— To commemorate, the cookbook, “In a Cheesemaker’s Kitchen,” by Allison Hooper, is published — 20 farms are shipping milk— 31 employees

[H3] 2010

A new aged cheese, Cremont, “The Cream of Vermont” is introduced to the market. Cremont is a blend of cows’ milk, cream and goats’ milk.

[H3] 2011

Bonne Bouche and Cremont win GOLD at the World Cheese Award

[H3] 2012

Vermont Creamery founds Ayers Brook Goat Dairy in Randolph, VT; it’s the nation’s first demonstration goat dairy.

[H3] 2014

Vermont Creamery undergoes a major expansion, opening a new aged cheese facility.— Became a certified B Corporation, a new type of company that uses the power of business to solve social and environmental problems.

[H3] 2016

100 Employees!

[H3] 2017

Vermont Creamery is acquired by farmer-owned cooperative, Land O’Lakes, and sets out on a path towards conscious growth. Bob and Allison official retire, to the delight of their children and grandchildren.

[H3] 2018

Launched 82% butterfat cultured butter into the dairy aisle

[H3] 2019

Launched three new flavors of fresh goat cheese: Blueberry Lemon & Thyme, Smoky Pepper Jelly, and Everything

[H3] 2020

The Covid 19 pandemic hits Vermont, but Vermont Creamery never stops receiving milk, and never shuts down production, or lays off any employees.

[H3] 2021

Vermont Creamery launches three new flavors of sour cream including classic, fire-roasted onion and chive, and cilantro lime.

1980 Allison Hooper on a small family farm in Brittany, France

1985 Allison makes the first batch of Vermont Creamery créme fraiche from cow’s milk supplied by a local dairy.

1988 Site of the original goat farm

2003 French Cheesemaker, Adeline Druart is hired to design and oversee construction of new Creamery for aged goat cheese production, as a part of her Master’s thesis.

2004 After Cultured Butter won Gold at the Fancy Food Show, Vermont Creamery grows to 25 employees, with 35 farms shipping milk.

2004 After Cultured Butter won Gold at the Fancy Food Show, Vermont Creamery grows to 25 employees, with 35 farms shipping milk.

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[H2]
consciously crafted
with love

We know that products made with high-quality ingredients bring people together. You’ll never eat anything we don’t believe in.

[H3] FRESH GOAT CHEESE

The Vermont Creamery story begins with this mild, fresh goats’ milk cheese, distinguished by its fresh taste, mild flavor and smooth texture.

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[H3] AGED CHEESE

Our award-winning aged cheeses are distinguished by their wrinkled, Geotrichum rind and smooth, delicate interior.

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[H3] CULINARY CREAMS

Deliciously rich, cultured cows’ creams to add depth and flavor to your favorite dishes.

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[H3] CULTURED BUTTER

Silky-smooth, deliciously cultured butter with a cult following.

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CONCIOUSLY FARMED
in Vermont

Vermont Creamery is committed to supporting agriculture, because without farms, there is no food. While enjoying our cheeses and butter, know that you are supporting farming families and the working rural landscape that characterizes farming communities.

Our Sourcing

[H3] WE ARE A TEAM OF BETTERMAKERS

Meet the Makers

[H3] WE BELIEVE IN MAKING A POSITIVE IMPACT

Our Mission