info@vtbutterandcheeseco.com
Vermont Butter & Cheese Company
Websterville, Vermont 05678
800-884-6287
Vermont Creme Fraiche is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of America's finest restaurants. All natural made with Vermont r-BST free cream. It won second Place at the 2007 American Cheese Society.
$4.50
8 oz.
Vermont Cultured Butter is made the old-fashioned way using Vermont rBST free cream. The result is a sweeter, complex and more pleasing taste with the highest butterfat (86%). It won Second Place at the 2007 American Cheese Society awards.
This butter is the "Grand Cru" of Vermont Butter & Cheese Company's cultured butter. Crunchy pieces of flavorful salt combined with our incredibly creamy and delicate butter create a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. All natural made with Vermont rBST free cream. Chosen outstanding Cheese or Dairy Product, Fancy Food Show 2004.
$8.00
6 oz.
$4.50 - 8 oz.
$4.50 - 8 oz.
Vermont Fromage Blanc - "White Cheese" - is made following the traditional French method. The texture is rich, creamy and the flavor is very fresh with a light acidity. It has great nutritional value: 0% butterfat, high protein and low sodium. Made from rBST free Vermont skim milk. It won Third Place at the 2005 American Cheese Society.
$4.50
8 oz.
Quark is a German style cheese that is whipped before packaging and has a slightly higher fat content than Fromage Blanc. It is a common ingredient for pastries, sauces, spreads, souffles, cheesecakes and mousses. Made from rBST free Vermont milk. It won Third Place at the 2007 American Cheese Society.
$4.50
8 oz.
Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture - essential for Tiramisu and other dessert creations. All natural, made with Vermont rBST free cream. It won First Place at the 2006 American Cheese Society.
$5.50
8 oz.