Vermont Creamery, Websterville, VT

Artisanal Cheeses From Farm to Table

About Vermont Creamery

Vermont Creamer was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. Their run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Creamery was born.

Thirty two years later that original vision thrives. Combining the European tradition of cheese making with Vermont’s terroir, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraiche have won over 100 national and international awards. Today, Vermont Creamery supports a network of more than 15 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery is the founder of Ayers Brook Goat Dairy, the country’s first demonstration goat dairy.

Vermont Creamery's pioneer vision of goat farming and goat cheese making in Vermont is a source of inspiration and sustainability at its greatest. Their dream keeps on growing, evolving, giving to and supporting the agricultural landscape of Vermont.

Vermont Creamery

"Together we thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike."

Allison Hooper and Bob Reese, Co-Founders