Take a look at this great video on how this Vermont company crafts some of the finest (and delicious) goat cheese locally.
Where does the best food come from? From makers who really care. At Vermont Creamery, Allison Hooper and Bob Reese have been crafting the finest goat cheese from local goats for thirty years–and counting. See the process from start to finish, ending in the Blue Apron kitchen, where we’re making using Vermont Creamy’s cheese to bake up some pizza. Take a look at some of the recipes on their website.
About Vermont Creamery
ARTISAN CHEESES FROM FARM TO TABLE
Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough the improbable 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.