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 family farms in Vermont, New Hampshire, New York and Quebec. 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.
Double-Cream Cremont is a mixed milk cheese made using a combination of fresh local cow's milk, goat's milk and a hint of Vermont Cream. The goat's milk comes from one of 20 Vermont goat dairies that have a long-term relationship with Vermont Butter & Cheese and the cow's milk comes from a local coop of 500 family dairy farmers in northern Vermont.
The milk and cream are blended together and pasteurized. Starter cultures are added and the milk is left to coagulate overnight. The following day, the curd is shaped by hand into the small cylinders and the young cheeses are palced in a drying room where the surface moisture is slightly dried to encourage the growth of the mold. After 24 hours, they are moved to the aging room which provides the ideal environment for the growth of the geotricum mold which gives the cheeses their wrinkled appearance and character. The texture of Cremont is delicate, soft and yielding. Flavors are slightly tangy and nutty with a hint of creme fraiche, hazlenuts and butter.