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Vermont Butter and Cheese Company and Chefs Anton Flory had a very special meal in mind for guests at the Topnotch Resort in Stowe, Vermont. The ingredients were coming together nicely – save one. Flory, a European-trained master chef, still needed goat cheese, which was virtually unheard of domestically at the time and rare even as an import. Bob Reese, marketing director for the state Department of Agriculture, heard about Flory’s need. Reese had been connecting Vermont farmers with local chefs, and he found a ready source for the missing ingredient. He called on his colleague Allison Hooper, a dairy lab technician who had spent a good deal of time making cheese on a small farm in Brittany, France. Hooper also had goats on her own Vermont farm. Could she make a batch of chèvre for Flory? Indeed she could – and did. The dinner was a tremendous success, but chef Flory and his patrons all left wanting more of Hooper’s chèvre. By the time the banquet tables had been cleared, Hooper and Reese were discussing a joint cheesemaking venture. Almost overnight, Vermont Butter & Cheese Company was born. The original inspiration to provide a chef in need with a small batch of pure, artisanal chèvre remains integral to the company’s philosophy. In fact, that fateful feast not only launched a great business, but initiated excellent partnerships linking Vermont Butter & Cheese Company with the nation’s finest chefs. Each distinctive product was developed in response to chefs’ requests for a reliable, consistent supply of the freshest, purest ingredients to use in their recipes. VERMONT FRESH NETWORK In an effort to meet ever-higher culinary standards, today’s best chefs demand the purest, freshest, highest-quality products available. Naturally, the relationship between chefs and suppliers is crucial. To establish and nurture these partnerships in Vermont, the Department of Agriculture and the New England Culinary Institute (NECI) established the Vermont Fresh Network. As partners, chefs and farmers agree to buy and sell to each other. A founding member of the Vermont Fresh Network, Vermont Butter & Cheese Company has teamed up with some of Vermont’s finest, award-winning chefs, including chefs at the prestigious NECI campus in Montpelier. Chefs in these partnerships support local agriculture more actively than the food industry typically witnesses. They understand the value of family farming and are committed to preserving the agricultural landscape. Chefs are also celebrities of a kind – with their own special influence over consumers. While farmers are predictable advocates of local agriculture, chefs reinforce the message by serving ingredients grown and produced locally. By showcasing local farmers and producers with photos in their restaurants and mentioning them on menus, chefs help consumers appreciate the importance and vitality of local agriculture – and the very real connection between the excellent food on their plates and the hard-working people who make it available. |