Feta (Vermont Creamery)
Founded in 1984 by Allison Hooper and Bob Reese, Vermont Creamery is located near Websterville, Vermont. Having spent time with a small-scale cheesemaker in Brittany during the 1970s, 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 Department of Agriculture. The chèvre was a hit and after some experimentation, Bob and Allison decided to go into production on a more formal basis, founding Vermont Creamery.
Milk for cheese production comes from twenty-one family farms in Vermont, New Hampshire, New York and Quebec. Each farm has an average herd size of approximately 150 goats. Vermont Creamery 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.
Vermont Creamery’s Feta is crafted in the Greek style. Fresh pasteurized goat’s milk cheese is inoculated with cultures and microbial rennet. After the curds are set and cut, they're put into square forms and flipped once while draining. When the excess whey has been removed, blocks of the cheese are packed into brine, which is slightly less salty than its Greek counterpart. The reduced salinity enhances the fresh goat’s milk flavor compared to traditional versions.
This fresh, creamy, and slightly tangy cheese is ideal for salads, omelets, or to be eaten on its own with a drizzle of olive oil and crusty bread.