Vermont Butter & Cheese Company started in 1984 with a local chef in need of fresh goat cheese for a special dinner. Allison Hooper had studied cheesemaking in France. Bob Reese was connecting Vermont Farmers with chefs for the Department of Agriculture. Allison made the Chèvre. Bob got it to the chef. The dinner was a success. The company was born.

Since that first award winning Chèvre, Vermont Butter & Cheese Company has grown in response to chefs' needs. They developed a network of small family farms to supply fresh, high quality goat's milk. They expanded to include a full line of award-winning goat's milk artisanal cheeses (Bonne-Bouche, Chèvre, Creamy Goat Cheese, Feta), cow's milk cheeses (Fromage Blanc, Quark, Mascarpone), Crème Fraîche and Cultured Butter - all made in the European style.

Each handcrafted batch unites the freshest local ingredients with the old-world art of cheesemaking.

Vermont Butter & Cheese Co. products are available via mail order or wholesale and can be found in specialty food stores and most larger stores' deli-department cheese cases.