Vermont Butter & Cheese Creamery
Cremont is a mixed-milk cheese combining local fresh cows' milk, goats' milk and a hint of Vermont cream.
This cheese is a celebration of Vermont Butter & Cheese Creamery's terroir: Vermont cream, goats' milk,
cheese know-how and good taste for luscious cheese. The New York Times' Florence Fabricant says this cheese is "as easygoing as
a summer novel and as hard to resist."
After a month to five weeks of aging, blue spots may appear on the rind. Blue mold will not compromise the quality of the cheese.
Blue is a natural progression of the rind during the aging. Blue spots can be easily removed with a knife and will still taste good. It is also
edible and a matter of personal preference.
(from Vermont Butter & Cheese Creamery)