European Style Creamery Products
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Our Products
Creme Fraiche
Cultured Butter
Fromage Blanc
Mascarpone
Quark
Chevre
Creamy Goat Cheese
Goats Milk Feta
Bijou
Bonne Bouch
Coupole
Contact Us

We are proud to announce our recent award:
Bonne Bouche
WINNER
Outstanding Cheese or Dairy Product
2007 New York Fancy Food Show
Nominations:
2007 Outstanding New Product - Vermont Bijou Single
2007 Outstanding Product Line - Vermont Butter & Cheese Company
2007 Outstanding Cheese or Dairy Product - Bonne Bouche
check our press release and flyer
  For store locations, call the creamery or click "At the Market"  
     
2007 AWARDS NEWS
2007 U.S. Championship Cheese Contest
2007 World Cheese Awards,
London

Fresh Crottin: "Best of Class"
Soft Goats' Milk category
Bonne Bouche: "Best of Class"
Semi-Soft Goats' Milk category
Vermont Chevre: Second Place
Soft Goats' Milk category
Bonne Bouche: Second Place
Retail Packaging category

Vermont Chevre: "Gold"
Soft Goats' Milk plain - fresh
Vermont Creamy Goat Cheese: "Silver"
Soft Goats' Milk plain - fresh

Check our press release: "VBC US & World Cheese Awards"

Signature Aged Goats' Milk Cheeses

After 2 years of planning and building our Aged Cheese Facility, the acclaimed Bonne Bouche is back along with two new cheeses, Bijou and Coupole. Vermont Butter & Cheese Company is the first American Company to introduce traditional hand crafted goats' cheeses made with French technology. We have put all our experience and passion into this project to bring a new flavor to the American palate. To learn more about our Aged Cheeses, click on the product page.

Look at our great postcards from the Creamery!

 

There is a Chef in our Kitchen!
Chef of the month: Barbara Witt.

What is Quark and how to use it? This month Barbara shares her tips, servings suggestions and recipes to learn all the secrets of this German style cheese. On the Menu: easy crostini canapés, curried apples and walnut salad, moghul chicken and pie in the sky for dessert.

For more info, click on: Frequently Asked Questions


May 2005
"Good FOOD "

April 2005
"Cheese in the Kitchen"

March 2005
"Great finds"
"The taste is extremely rich, almost like ice cream or sweet cheese, and chefs prize it for..."
"Vermont Butter & Cheese Fromage Blanc: It's delicious for breakfast mixed with fresh fruit and sprinkle..."
"We love what sea salt brings to this butter: not just saltiness, but a pleasant crunch.... "
Nutrition Action, Health Letter December 2004
"If you can find Vermont Butter & Cheese Company Fromage Blanc, you're in business..."
Cook's Illustrated November 2004
"Most tasters welcome the "nice tangy finish" of this cultured butter..."
San Francisco Chronicle October 27, 2004
"Humm uses the luscious, light quark produced by Vermont Butter & Cheese..."
Specialty Food Magazine September 2004
"Cultured Butter Sea Salt Crystals, regarded by many connoisseurs as the "Grand Cru" of American Butter"
We are proud to be a sponsor of...

MEDIA: For additional company and product information, samples, images, or to arrange an interview, please contact:

Allison Hooper, President
Phone: 800-884-6287
Fax: 802-479-3674
Email: news@vtbutterandcheeseco.com

 



At The Creamery | At The Market | In The Kitchen | Cheese Talk | News | Contact Us

Cows' Milk Cheese: Creme Fraiche | Cultured Butter | Fromage Blanc | Mascarpone | Quark
Goats' Milk Cheese: Chevre | Creamy Goat Cheese | Goats's Milk Feta
Signature Aged Artisanal Cheeses: Bijou | Bonne Bouche | Coupole

©Copyright 2001 by Vermont Butter & Cheese Company. All rights reserved.
No part of this text may be reproduced in any form without prior written permission.
Vermont Butter & Cheese Company
Websterville, Vermont 05678
800-884-6287