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 The Vermont Butter & Cheese Company story begins with this mild goats’ milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the State Agriculture Department. Chèvre was still largely unavailable in Vermont at the time – but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.
Since then, Vermont Chèvre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goats’ milk favor, the cheese is highly versatile – an excellent ingredient in many dishes as well as on its own. While chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for quality through superlative taste, freshness, and lower salt.
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Milk Type:
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Goat |
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Shelf
Life:
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90 days |
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Rennet:
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Microbial (non-animal) |
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Ingredients:
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Pasteurized goats’
milk, culture, enzymes, salt |
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Butterfat:
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21% |
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Key
Features:
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Mild, fresh goats’
milk flavor
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Less salt than most other goats’
milk cheeses, especially imports |
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Versatility – an excellent ingredient
in a variety of dishes and a perfect cheeseboard item |
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Serving
Suggestions:
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Feature on a cheeseboard with bread,
crudités, dried fruit, and toasted nuts
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Stuff chicken breasts and ravioli |
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Roll in toasted nuts or lemon zest, slice
into discs, bake, and serve on salads |
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Use as an ingredient in soufflés,
quiches, and savory turnovers |
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Pair with breakfast – toast and
croissants, scrambled eggs and omelets |
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Serve on a crusty roll with honey and
black pepper |
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Freeze for crumbly texture – then
sprinkle on pizzas and salads |
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