VBCC To Debut Double-Cream Cremont At The New York Fancy Food Show

Websterville, VT —Vermont Butter & Cheese Creamery announced today that after one year of trials, they have found the consummate marriage of goats’ and cows’ milk: Double cream Cremont. The fifth cheese in their signature line of artisan cheeses, Cremont adds a new dimension with the addition of cows’ milk and cream. “After making good crème fraiche and butter for a quarter century, we know that everyone loves cream. Why not blend it into a traditional French-style goat cheese for something irresistible?” said creamery co-founder, Bob Reese.

Cremont is a soft cheese with a geotricum rind. It has the texture and citrus tang of a soft goat cheese with the rich decadence of crème fraiche. “We wanted to make a cheese that was approachable for cheese consumers who didn’t know they could both love a goat cheese and a cheese with a wrinkled and edible rind.” said co-founding cheesemaker, Allison Hooper. “This is a great cheese to introduce to customers who are looking for American artisan cheese. As a fresh cheese, Cremont is mild and creamy. As it ages the rind is aromatic while the interior of the cheese gets softer. It is delicious at all stages of maturity; complex yet never too strong. The whimsical name combines Cream and Vermont — a propos to the creamery’s 26 years of cheesemaking.

Source: Vermont Buttter & Cheese Creamery