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 and surrounding states. 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.

Produced using pasteurized goat's milk, Coupole is based on a French recipe. After a slow, lactic fermentation lasting 24 hours, the curd is drained in cheesecloth overnight, and the following day the Coupole are hand formed. The young cheeses are salted, and put into a drying room for a further 24 hours before being transferred to an aging room.

The texture of Coupole is dense, yet fluffy, moist and smooth. Flavors are mild with a delicate hint of yeast that intensifies with age along with notes of citrus, hazelnuts and grass.