Real Vermonters Do Milk Goats!

At the festive annual banquet that marks the conclusion of the Vermont Farm Show, the Vermont Dairy Industry Association awarded its prestigious John C. Finley Memorial Award to Allison Hooper, co-founder of Vermont Butter & Cheese Company. Hooper, thrilled with the surprise said, “I share this award with my business partner Bob Reese, and our terrific staff who make and sell exceptional cheese everyday. The unsung heroes, of course, are our 17 goat farmers who produce great milk for us, the St Albans Dairy farmers and HP Hood farmers who produce the outstanding cream and milk from which we make our cheese.”
Recipients of the award are recognized for their outstanding contribution to Vermont Agriculture as achieved through outstanding character and mental vigor exemplified by John C. Finley, educator, deputy commissioner of agriculture and ardent promoter of Vermont Agriculture. For twenty three years, Hooper has developed and nurtured the dairy goat industry in Vermont on which she and Reese’s business depend. She is also recognized for starting the Vermont Cheese Council and for her leadership in branding Vermont as a national leader in the artisan cheese industry. “For us, this is a huge honor. In essence, by bestowing this award on our work, the traditional dairy industry celebrates the growth, diversity, and hoped-for sustainability we bring to Vermont’s working rural landscape.”

Hooper cites initiatives that her company has taken to help farmers be successful with goats. Folks from University Extension, the Agency of Agriculture and our own intern from France developed business planning models for various sized farms. Our staff “goat nanny” travels from farm to farm advising producers on dairy management, nutrition, and business planning. “
The company hopes to double our purchase of goats’ milk in Vermont. “Today we buy milk from 17 farms in Vermont. We would like to help our current farmers grow as well as establishing relationships with new farmers.” Hooper said.

In their 23rd year of business, Vermont Butter & Cheese Company is the leading American creamery specializing in the crafting of innovative, all-natural fresh and aged cheese as well as European-style butter products.






Photo by: firstlightstudios.net
Allison Hooper (left) Vermont Butter & Cheese Co.
Diane Bothfeld (right)

Thank you

Our family would like you to know how much we appreciate your delicious cheese, Bonne Bouche.
It is truly extraordinary. Tasty and beautiful.We buy several a week.
This is the first time we have been so inclined to contact a company!
Thank you,
Cheri,Ted and Camille Schmidt

Green Cheese from the Green Mountain!

As part of our commitment to Vermont agriculture and the landscape we have always made efforts toward creating greener products and an eco-friendly workplace. We believe that each small step contributes to a better environment and the preservation of the Earth.

At the farm we believe in sustainable practices:
Our farmers adhere to best practices for manure management and land application
Our farmers strive for optimum animal health and welfare
Our farmers do not use growth hormones to increase milk production
Our farms feed a mix of pasture, browse and harvested forage to maximize the use of their land base.
Our average farm has 150-200 goats. Our herds are as small as 25 goats and as large as 700.
Our cows’ milk and cream come from segregated herds who pledge not to use rBST.

Recycling:
Recycle electronics
Use recycled paper as much as we can
Maintain receptacle for plastics – paper – cardboard
Recycle ink jet cartridges
All our whey is collected and picked up twice a day by a local farmer to be used as animal for his animals

Reuse:
We reuse all the plastic bags that our packaging cups are sent in as garbage bags.
After making the cheese we CIP (cleaning in place) our pipes, vat and pasteurizer with a reusable caustic solution that is turned over once a week – this helps to reduce our water and chemical usage.

Reduce:
Working to eliminate Styrofoam, use recycled wood chips and recycled paper in shipping
Audit our practices past and present in an effort to build our new creamery as “green” as possible using “green power”
Paperless administration to reduce waste using emails – conference calls
Car conscientious: one of our owners drives a hybrid car; salespeople take public transportation when available.
Monitor power to reduce NRJ – almost all our machines are turned OFF during the night and each day we perform a progressive start-up (over 3 hours) to decrease the electricity pick demand.

A green creamery: We are an Efficiency Vermont Energy Saving Partner
During the construction design of our new aged cheese creamery we worked closely with Efficiency Vermont to lower our energy use and contribute to reducing Vermont greenhouse gases.
Examples: energy star transformers – pumps – lighting – occupancy sensors - air cooled chillers…Efficiency Vermont to lower our energy use and contribute to reducing Vermont greenhouse gases.
Examples: energy star transformers – pumps – lighting – occupancy sensors - air cooled chillers…

Karens' Best Holiday Recipe: Grand Marnier Mascaropne Cheesecake

Crust
- 1c slivered almonds, lightly toasted
- 1c graham cracker crumbs
- 3T brown sugar
- 3T butter melted and cooled
- 1T orange zest

Filling
- 4 8oz containers of Vermont Mascarpone
- 11/4 c Sugar
- 2T Grand Marnier or orange flavored liquor
- 1T orange zest
- 1t vanilla extract
- 4 large eggs
- 2 egg yolks

Preheat the Oven to 350° F

Tightly wrap the outside of a 9 inch springform pan with foil and set aside. Prepare the crust by placing the almonds, graham cracker crumbs, brown sugar, butter and orange zest in a food processor and pulse until it is the texture of rough cornmeal. Press crumb mixture into bottom of the pan and 1/3 of the way up the sides of the pan. Bake until light brown 10-12 minutes. Cool to room temp.

For the Filling:
Using an electric mixer beat the mascarpone and sugar on medium for just a few minutes until light and fluffy. Continue to mix on low adding the eggs one by one until incorporated then add the Grand Marnier and vanilla. Scrape down the sides with a rubber spatula and mix on medium for 30 seconds. Pour filling into pan with cooled crust and place in a large roasting pan. Pour enough warm water in the roasting pan to come halfway the sides of the springform pan. Bake at 350° for 1 hour and 15 minutes. Turn off the oven and leave cheesecake in the oven with the door ajar for 1 more hour. Remove from oven and finish cooling cheesecake on a wire rack to room temperature. Refrigerate for at least 8 hours before serving.

Optional: Drizzle with chocolate sauce or ganache.

We are in Food & Wine Magazine!!!

Cheezee comments from VBCC fan

OH MY GOD! I HAVE JUST HAD A TASTE OF YOUR CULTURED BUTTER WITH SEA SALT CRYSTALS AND THIS MUST BE WHAT HEAVEN IS LIKE!

I HAVE LIVED IN MANY COUNTRYS AND I KNOW BUTTER (AS MY WAIST WOULD TELL YOU BUT THIS IS BY FAR THE MOST WONDERFUL I HAVE EVER TASTED.

FOR YOUR INFORMATION I BOUGHT IT AT FRESH MARKET IN MARIETTA, GEORGIA.

THANK YOU FOR YOUR EXPERTISE AND CARE IN MAKING THIS PRODUCT. SHOULD I, AT SOME POINT, NO LONGER BE ABLE TO GET IT HERE, I WILL FIND YOU AGAIN.

PIERRETTE

Our first VBCC Family Picture