VC Consumer Brochure

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V E R M O N T
C R E A M E R Y
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W E B S T E R V I L L E ,
V E R M O N T
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E S T.
making cheese better for over 30 years.
In the 30 years since we made our first chèvre, a lot has changed here at Vermont
Creamery. But two things have remained constant: our passionate commitment to
making exceptional butter and cheese, and our dedication to supporting local farms.
the story: goat cheese pioneers
f
or three decades, Vermont Creamery has been
producing exceptional goat cheese and Europeanstyle cultured butters. After spending time on a small
family farm in France where she learned the tradition of
cheesemaking, Allison Hooper returned home to Vermont
with a dream of bringing the delicate fresh and aged goat
cheeses she loved to the American market. Partnering
with visionary, businessman, and dairy farmer Bob Reese,
Vermont Creamery was born. Since the debut of their fresh
goat cheese, the company has expanded to include crème
fraîche, cultured butter, and their signature line of aged goat
cheeses, which have earned some of the most prestigious
honors in the cheese world.
Today, the company models a new kind of agriculture with
Ayers Brook Goat Dairy, the country’s first demonstration goat
dairy located in Randolph, Vermont. A certified B Corporation,
Vermont Creamery is supporting local farms, developing future
farmers, and engaging employees to create a meaningful
workplace, all with unwavering commitment to making the
best goat cheese and cultured butters on the market.
Staying true to the European tradition of small batch cheese and butter making is
at the foundation of Vermont Creamery. Our products are made with pure and natural
ingredients fresh from local farms and hand-crafted
with care to provide you with goat cheeses and cultured
butters that taste better, because they’re made better.
— Co-Founders Allison Hooper and Bob Reese
vermontcreamery.com •
1 9 8 4
G O AT
M I L K
P R O D U C T S
A G E D
G O AT
C H E E S E
ayers brook goat dairy:
a new agriculture
Thirty years after cheesemaking pioneers Allison
Hooper and Bob Reese introduced goat cheese to the
American market, the Vermont Creamery co-founders
opened the country’s first model goat dairy in
Randolph, Vermont. Designed to promote best practices in goat dairy farming,
Ayers Brook supplies fresh, locally sourced goats’ milk to the Creamery while
demonstrating the sustainability, viability and profitability of goat dairy farming.
A Model Goat Dairy
Every aspect of Ayers Brook is open book — from barn construction to herd
genetics. As a demonstration dairy, Ayers Brook serves to model how goat
dairy farming can be both viable and profitable, and
to serve as a catalyst for economic and agricultural
growth in the region.
Components of the farm’s program include:
❯ Mentoring future farmers
❯ Open book management
❯ Sustainable farming practices
❯ Vermont’s largest roof-mounted solar array
❯ Advanced herd management
❯ Preserves Vermont’s open farmland
“Supporting a network
of flourishing family farms
has always been part
of Vermont Creamery’s
long-term vision.”
bijou
bonne bouche
coupole
cremont
Aged Goat Cheese “Crottin”
Ash-Ripened Goat Cheese
Aged Goat Cheese
Double-Cream Aged Cheese
❯M
ade in the French style of
❯F
rench for “tasty morsel” —
❯A
n American original in aged
❯M
ixed-milk cheese made with
Crottin de Chavignol
ripened with ash from Poplar trees
❯A
s it ages, Bijou develops a
wrinkled rind and nutty taste
❯W
rapped in its own “Microcave”
Bijou will continue to age
A Bright Idea
Ayers Brook Goat Dairy is home to
the largest single-roof-mounted array
in Vermont. Generating enough
electricity to power 30 Vermont homes
throughout the year, the array will
power the farm and excess energy will
offset electricity used at the Creamery
for cheesemaking.
❯S
erve on a cheeseboard, salad
or toasted on bread
C R E A M E R Y
❯F
lavor is fresh and lemony; the
texture is fluffy and creamy
❯A
s it ages, Bonne Bouche
becomes creamy and more robust
❯S
erve on a cheeseboard or
baked with fruit
goat cheese
❯D
ense texture and mild taste
❯W
ith age, the center becomes
creamier and the rind thick
and wrinkled
❯S
erve on a cheeseboard
fresh cows’ milk, goats’ milk,
and a hint of cream
❯V
ery creamy cheese, soft texture
and mild taste with butter notes
❯S
erve on a cheeseboard
or add to mac & cheese
or atop grilled steak
F A V O R I T E S
Slice baguette horizontally, top with
roasted tomatoes, sliced Bijou and
Herbes de Provence. Drizzle with
olive oil. Broil for 3 minutes.
Serve Bonne Bouche for dessert!
On a plate, add a slice of honey
comb, top with slice of Bonne
Bouche and blueberry compote.
Stuff fresh figs with a slice of
Coupole. Wrap with cooked bacon
slices and secure with toothpick. Broil
for 3 minutes, turning frequently.
Make a grilled cheese sandwich
with Cremont, cherry preserves
and duck prosciuitto.
vermontcreamery.com •
F R E S H
G O AT
C H E E S E
cranberry orange
& cinnamon
C R E A M E R Y
apricot
& thyme
tomato
& basil
pepper
chèvre
beet and arugula salad
olive
& herb
herb
chèvre
with apricot & thyme
directions (serves 2–4)
❯ L ayer the salad ingredients in a large
fresh goat cheese
crumbled goat cheese
spreadable goat cheese fresh crottin
Chèvre Log
Chèvre Crumbles
Fresh Goat Cheese Dip
Fresh Goat Cheese
dressing ingredients
❯F
resh milk taste — mild flavor
❯M
ixed by hand with a mild taste
❯S
preadable goat cheese with
❯A
young goat cheese with a special
¼ cup of fresh lemon juice
1 tablespoon brown sugar
½ cup extra virgin olive oil
¼ tsp. salt
black pepper to taste
classic
chèvre
and smooth texture
cranberry
& tarragon
and smooth texture
❯C
rumble on salads, steamed
veggies, flatbreads or pizza
❯M
ix into quiches, omelets,
dips or soufflés
❯S
prinkle on salads, steamed
veggies, flatbreads or pizza
❯M
ix in potato or vegetable gratins
❯M
elt in panini, quesadillas or lasagna
❯S
tuff in chicken breast or roasted
peppers
❯S
tuff chicken breasts, lamb roasts,
ravioli or mushrooms
roasted
red pepper
classic
fresh taste
❯S
pread on sandwiches, flatbreads,
bagels or lasagna
❯F
ill ravioli and cannoli or serve
as a dip
❯F
old into pasta or vegetables
for a quick creamy sauce
culture giving it a unique taste
❯V
ery soft, almost fluffy texture
with taste of fresh milk
❯S
lice in half and use on salad
• vermontcreamery.com
Grill watermelon, top with Apricot
& Thyme Crumbles, fresh mint and
drizzle with balsamic vinegar.
Layer fresh pasta sheets with grilled
veggies, creamy goat cheese, and
tomato sauce. Top with parmesan
and bake.
❯A
dd all of the dressing ingredients into a
small jar with a tight fitting lid and shake
until well incorporated.
❯D
rizzle about half of the dressing on the
salad and gently toss.
❯ If more dressing is prefered, more can
be added to taste. Any leftover dressing
can be stored in the refrigerator for up
to one week.
❯S
erve immediately.
❯S
erve on a cheeseboard with
aged goat cheese
F A V O R I T E S
Mix chèvre, sundried tomatoes,
pinenuts and basil. Stuff into chicken
breasts. Bake at 350º F until chicken
is cooked.
bowl in the order listed. Set aside.
with a drizzle of honey
C R E A M E R Y
C R E A M E R Y
crumbled goat cheese
salad ingredients
16 oz. baby arugula
4 medium beets, cooked, peeled and
thinly sliced
1 container of Vermont Creamery
Crumbled Goat Cheese with
Apricot & Thyme
classic
chèvre
R E C I P E
Top whole wheat flatbread with
caramelized onion, pear slices, toasted
pine nuts, slices of fresh crottin and
drizzle with honey. Broil for 3 minutes.
F A V O R I T E
C O C K T A I L
classic paloma
❯ F resh Grapefruit, for garnish
❯1
t. Sugar
❯2
oz. Fresh Grapefruit Juice
❯2
oz. Tequila
❯½
oz. Fresh Lime Juice
❯2
oz. cup Club Soda
for recipes and inspiration, join us at vermontcreamery.com •
C O W
M I L K
E U R O P E A N - S T Y L E
C U LT U R E D
B U T T E R
cows’ milk and cream
Our cows’ milk and cream comes from a local co-op of
500 family dairy farmers in northern Vermont. The cream is
separated in the morning and delivered within just a few
hours to the creamery. High butterfat and outstanding quality
cream is what makes our crème fraîche and cultured butter
so good. All natural and hormone-free.
unsalted
lightly salted
sea salt crystals
sea salt & maple
Cultured Butter
Cultured Butter
Cultured Butter
Cultured Butter
❯H
igh butterfat content (86%) is a
❯O
ur cultured butter with a hint
❯C
hurned to 86% butterfat content,
❯O
ur iconic Sea Salt Crystal Cultured
workhorse in the kitchen
❯C
hurned in small batches with
high-quality, local cream
❯P
erfect for cooks who want to
carefully control salt content
❯G
reat for flaky pastries, fine-crumb
crusts and cookies
of salt
❯C
ream is naturally cultured before
churning
❯S
ilky smooth with an extraordinary
rich, nutty flavor
❯G
reat for finishing sauces, sautéing
and pan searing
this delicious butter has the added
crunch of sea salt crystals
❯M
ade with high quality cream from
dairy farms in Vermont
❯U
se to sauté fresh spring vegetables
❯T
op a seared steak with a
medallion of butter
Butter blended with pure Vermont
maple sugar
❯A
salty crunch contrasts with the
sweetness of late harvest maple
❯U
se on pancakes or toast for
breakfast
❯M
elt on squash or roasted root
vegetables
C R E A M E R Y
F A V O R I T E S
Cook unsalted butter and sage leaves
until golden brown. Add salt to taste
and toss with cooked ravioli.
Mix room-temperature sea salt butter
with freshly ground pepper, chopped
shallots, and parsley. Serve on steak.
Our cultured butters are certified Kosher by Kof-K
Lightly toast a torn baguette and
slather with room-temperature sea
salt crystal butter.
Sauté fresh spring green beans with
sea salt & maple butter. Toss with
toasted slivered almonds to finish.
vermontcreamery.com •
C O W
M I L K
C R E A M
&
F R E S H
C R E A M E R Y
C H E E S E
R E C I P E
crème fraîche and cayenne
baked
salmon
ingredients
crème fraîche
vanilla crème fraîche
mascarpone
fromage blanc
quark
French-style Cultured Cream
French-style Cultured Cream
Italian-style Cream Cheese
French-style Fresh Cheese
European-style Fresh Cheese
❯T
hick cultured cream with a nutty
❯W
hip to top pies, tarts, seasonal
❯R
ich and thick cream with a
❯ The French answer to Greek yogurt
❯F
resh cheese curd — drained and
rich flavor
berries or grilled fruit
❯W
ill not curdle over high heat or
when mixed with wine
❯U
se a dollop to enrich soups
and stews
❯U
se as a dip for fruit platters
❯A
great base for crème brulee or
dessert pizza
❯U
se in desserts: brownies, cakes
❯P
erfect for finishing sauces and
or galettes
pan searing
C R E A M E R Y
sweet taste
❯F
at-free and only 160 calories
❯P
erfect ingredient for Italian-based
recipes
❯W
hip it for Tiramisu or your
favorite cheesecake
❯S
wirl into Alfredo sauce, spinach
dip, risotto or pasta
per container, high in protein
and calcium
❯M
ix with fresh herbs and garlic
to serve with crudités
❯T
op with granola, honey and
lightly whipped
❯S
mooth texture, only 11% butterfat
❯A
lighter alternative in cream-based
dishes
❯U
se in cheesecakes, top baked
potatoes or serve with fruit
fresh fruit
• vermontcreamery.com
directions (serves 4)
❯ P reheat broiler. Place wine and salmon
in shallow baking dish.
❯G
arnish with chopped shallot, salt,
pepper, cayenne. Spread crème fraîche
on top of salmon.
❯ P lace under broiler in the low
part of the oven and cook for 20
to 25 minutes.
F A V O R I T E S
Whip crème fraîche with fine sugar
for 30 seconds. Serve on top of fresh
berries with a home-baked
butter cookie.
4 ½-pound salmon fillets
¼ cup white wine
1 shallot, chopped
salt and pepper to taste
4 tablespoons crème fraîche
½ teaspoon cayenne pepper powder
❯S
erve with basmati rice and
Make chocolate ganache! Bring the
madagascar vanilla crème fraîche
to a simmer, pour over your favorite
chocolate, mix and let cool.
Sauté spinach with garlic, add
mascarpone and Parmesan. Bake
for 30 minutes at 450ºF. Serve
warm with grilled pita bread.
For guilt-free ice cream, combine
fromage blanc, frozen berries, and
a little bit of honey in a blender.
Pulse until well-mixed and serve.
Our cows’ milk products are certified Kosher by Kof-K
For a breakfast parfait, serve
quark on top of fresh fruit and
granola. Drizzle with maple syrup
or honey.
green beans or blanched
asparagus sautéed in Vermont
cultured sea salt butter.
vermontcreamery.com •
12/14
cheese pairing guide
These are some of our favorite pairings, trust your palate, experiment…
CHEESES
P R I N C I P L E S :
❯ Plan on 1 ounce of cheese per person
❯ Try contrasting textures
❯ Taste cheese by first looking at external
appearance, then feel the inside texture,
smell it, and finally taste the flavor
❯ Light cheeses compliment light
flavors
❯ Bring to room temp 1 hour before serving
❯ Balance heavy cheese with more
vibrant flavors
C O N D I M E N T PA I R I N G S
BEER
CRUNCHY
SWEET
S AV O R Y
FRUIT
WILD CARD
Gewürztraminer
Belgian Tripel
Roasted Hazelnuts
Blueberry Jam
Roasted Olives
Cranberry
Bacon Praline
Rosé
Saison
Almond Thins
Honey Comb
Prosciutto
Elderberry
Chocolate Almonds
Coupole
Oregon Pinot Noir
Dry Kriek
Warm Pistachio
Acacia Honey
Pickled Beets
Pears
Dilly Beans
Cremont
Riesling
Amber Cider
Hazelnut Thins
Fig Jam
Pancetta
Pickled Cherries
Duck Prosciutto
Bonne Bouche
GOAT MILK
G U I D I N G
WINE
Bijou
Fresh Crottin
Fresh Goat Cheese
Classic
Creamy Goat Cheese
Classic
COW MI LK
B E V E R AG E PA I R I N G S
S O M E
Fromage Blanc
Quark
Cultured Butter with
Sea Salt Crystals
Beaujolais/Barbera
Brown/Stout
Maple Crackers
Candied Ginger
Artichokes
Watermelon
Cardamom Poached
Plums
Rosato
Sparkling Cider
Ginger Snaps
Marcona Honey
Preserved
Mushrooms
Cider Jelly
Quinoa Salad
Pinot Gris/Vernaccia
Lambic
Ginger Snaps
Maple Syrup
Chiles/Peppers
Apricot
Cocoa Nibs
Vinho Verde
White Wheat
Olive Oil Torta
Truffle Honey
Pequillo Peppers
Dates
Fennel Pollen
Crisp White/Cortese
Witbeir
Fig Anise Toast
Lavender Syrup
Pea Shoots
Meyer Lemon
Endive Spears
Prosecco
Sparkling Mead
Seeded/Flax
Crackers
Pomegranate
Molasses
Watermelon
Radish
Grilled Peach
Seaweed
P.O. Box 95, 40 Pitman Road
Websterville, VT 05678
800.884.6287
[email protected]
vermontcreamery.com •
In 2014, Vermont Creamery earned certification as a B Corporation, an
acknowledgment of the company’s commitment to social and environmental ethics,
transparency and accountability. Vermont Creamery joins over 1,000 Certified
B Corporations globally that have met the rigorous standards that measure a
company’s impact on its employees, suppliers, community and the environment.