The Vermont Creamery story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chèvre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found the Vermont Creamery.
Since then, Vermont Chèvre has earned an honored place among chefs and consumers alike