Bonne Bouche is the flagship of US based Vermont Creamery's signature geotrichum-rinded aged goat cheeses. French for "tasty bite", Bonne Bouche is made with pasteurised goat's milk and microbial rennet. Inspired by the cheeses from the Loire River Valley in France, Bonne Bouche is a mould-ripened goat disc lightly sprinkled with tree ash and ripened for ten days until it develops a wrinkly rind. It is then sent to the markets where it continues to age up to eighty days.  As a soft cheese, the rind has a pleasant yeast flavour while the creamy interior is light and fluffy with notes of citrus. The flavour becomes more robust and piquant with age.Because of the striking appearance, Bonne Bouche looks excellent on a cheeseboard or roasted with fruit. Sauvignon Blanc pair best with the cheese.

Bonne Bouche

Vermont Creamery

Cremont meaning "cream of Vermont" is a signature cheese produced by Vermont Creamery, Websterville, Vermont, US.  The cheese is a combination of pasteurized cow and goat milk and crème fraîche. The cheese is aged for two weeks, during maturation a special mixture of yeast and mold is added that gives a unique flavour to Cremont. This hand shaped cheese has cream coloured rind and smooth interior.  It goes well with crusty bread and jam.

Cremont

Bijou meaning "jewel" in French, is a traditional French cheese made by the Vermont Creamery, Websterville, Vermont, US. It is made from pasteurized goat's milk, and is ripened for about 30 days. During maturation the wrinkled rind is formed due to the geotrichum mould that has a sweet and yeasty flavour.  It has a direct tangy flavour with a smooth and creamy taste with hints for fresh flower and hazelnuts. It can be served with salads, baguette. 
Bijou has won several awards, including first place at the 2014 American Cheese Society and 2014 Fancy Food Show. gold medal at the 2014 World Cheese Awards.

Bijou

Coupole, named for its dome shape is a soft cheese made using fresh pasteurized goat's milk, produced by Vermont Creamery, Websterville, Vermont, US.  The cheese is dense and creamy in texture, mild and fresh in taste. The paste is clean and lemony while the wrinkled rind is strong, intense in flavour that makes the cheese stand out on a cheese platter.
Coupole has won several awards, including first place at the 2012 American Cheese Society, silver medal at the 2011 World Cheese Awards.

Coupole

Soft ripened Jersey Cow's milk cheese made in the spirit of the French cheese St. Marcellin.

St. Albans

Double-Cream Cremont

Our classic, mild fresh goat cheese is hand rolled in a bright blend of rosemary, basil, oregano and thyme.

Vermont Goat Cheese Herb Chévre

Fresh goat cheese wrapped in blueberries, lemon and thyme,

Wild Blueberry Lemon and Thyme Goat Cheese.

A classic, mild fresh goat cheese blended with sweet clover blossom honey from North Dakota.



Clover Blossom Honey

Mikd and creamy European style fresh cheese.

Quark

Fresh goat cheese blended with honey and dried strawberries.

Strawberry Spritz Goat Cheese

Fresh goat cheese rolled in smoky pepper jelly.

Smoky Pepper Jelly Goat Cheese

Fresh Crottin is a pasteurized goat's milk cheese produced by Vermont Creamery, Websterville, Vermont, US.   During maturation the curd is drained in a cloth and then the small button are shaped and packed and sold fresh. Fresh Crottin is soft in texture and complex in flavour with floral and lemony hints. Eat it fresh or served broiled in tomato sauce, salads. Fresh Crottin has won several awards, including first place at the 2010 World Cheese Awards - U.S.

Fresh Crottin

Speciality creamery in Vermont making dairy products that are consiously crafted to love. Come browse our cheese, cultured butter, culinary cremes, recipes, and more. Known for our incredible goat cheese selection.

Vermont Creamery

Bonne Bouche

Cremont

Bijou

Coupole

St. Albans

Double-Cream Cremont

Vermont Goat Cheese Herb Chévre

Wild Blueberry Lemon and Thyme Goat Cheese.

Clover Blossom Honey

Quark

Strawberry Spritz Goat Cheese

Smoky Pepper Jelly Goat Cheese

Fresh Crottin

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