PO BOX 95
Websterville, VT, 05678-0095
From the 63rd Summer Fancy Food Show 2017 (booth 467)
Vermont Creamery still follows the path Bob and Allison took years ago - crafting artisanal dairy products in the European style through a vital link with local farms. Based in the town of Websterville, Vermont the company supports a network of more than 20 family farms, providing milk meeting the highest standards of purity. While Vermont Creamery has earned worldwide recognition, the company is proudest of its contribution to the health of local agriculture. After all, as Allison learned on a family farm in France, quality originates at the source — with the people who work the land and the pride they take in the yield.
All-natural, award-winning goats' milk cheeses: Vermont Chevre (World Cheese Awards, Gold); Creamy Goat Cheese (World Championship Cheese Contest, Silver; U.S. Championship Cheese, Best of Class; World Cheese Awards, Silver); Bonne Bouche (U.S. Championship Cheese, Best of Class); Coupole; Bijou; Fresh Crottin (U.S. Championship Cheese, Best of Class); Feta (American Cheese Society, Second Place Feta). Cows' milk cheeses (kosher); Crème Frâiché (NASFT Product Award Finalist); Mascarpone (World Cheese Awards, Gold); Cultured Butter (NASFT Product Award Finalist; American Cheese Society, First Place Butter); Quark (World Cheese Awards, Silver); Fromage Blanc (World Cheese Awards, Silver).
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Reminiscent of the Loire Valley cheeses of France, Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses. Made with fresh goats’ milk from family farms, the curd is carefully hand ladled, sprinkled with ash, and aged just long enough to develop a rind.
A dose of Madagascar Vanilla was added to create a sublime flavor to this French-style cultured classic. Fermentation combined with a subtle sweetness will enhance the dessert, but not overtake the main event. It can also be whipped or warmed for a sauce.