Vermont Creamery

American Made Since 1984

Allison Hooper & Bob Reese

Websterville, Vermont
Vermont Creamery crafts high quality, European-style dairy products in Websterville, VT.

Tell us about your business.

Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough, the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then milking goats in Brookfield. Allison made the chèvre the farm, Bob delivered it to the chef — the dinner was a success and Vermont Creamery was born.

What makes your business stand out?

Almost 30 years ago, with only $2,000 of savings and a $4,000 loan from an ag-minded Vermont church, Vermont Creamery made its debut of fresh chèvre in the milk house on a farm in Brookfield, VT. First, the chevre was sold at farmers’ markets, then to food coops and French chefs. Back then, fresh chèvre, so popular today, was a dazzling exotic foreign delicacy for American palates. Today, more than a quarter century later, Vermont Creamery has won more than 100 national and international awards. Our butters and cheeses populate some of the most prestigious cheese boards in America. But what makes owners Allison Hooper and Bob Reese proudest is to have sustained a team of family farms and creamery artisans.

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