Chèvre (Vermont Butter & Cheese Creamery)
Founded in 1984 by Allison Hooper and Bob Reese, Vermont Butter & Cheese is located near Websterville, Vermont. Having spent time with a small-scale cheesemaker in Brittany during the 1970's, Allison was working as a state dairy lab technician in Vermont when she responded to a request from Bob Reese to produce some fresh chèvre for a state dinner. At the time, Bob was employed as Marketing Director for the Vermont Dept. of Agriculture. The chèvre was a hit and after some experimentation, Bob & Allison decided to go into production on a more formal basis, founding Vermont Butter & Cheese. Milk for cheese production comes from 21 family farms in Vermont, New Hampshire, New York and Quebec. Each farm has an average herd size of approximately 150 goats. Vermont Butter & Cheese makes a variety of fresh and young style cheeses and cultured dairy products, many of which are based on French recipes. They also make an outstanding cultured butter. Cheeses are made from either goat's or cow's milk. For production of the Fresh Chevre, the milk is pasteurized, starter cultures and rennet are added. After coagulation, the cheese is allowed to drain naturally in order to preserve as much moisture as possible and maintain its delicate texture. The cheeses are available in both plain and externally flavored varieties, with the flavored versions being rolled in their particular herb or spice.