The Vermont Creamery story begins with this mild goats' 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 Vermont Creamery. (from Vermont Creamery) ClaimsCheese 101Learn the essentials — from buying to serving