aged goat cheese ÒcrottinÓ - microsoft · the molds, ashed, and moved into the drying room. after...

bijouwhen we think of French goat cheese, we reminisce about the open air

markets where small, delicately ripened Crottins de Chavignol are on display. An American line of French-style ripened goat cheeses would not be complete without a small Bijou-like Crottin. Bijou is French for jewel and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made from pasteurized milk. After 24 hours of maturation/coagulation, the fragile curd is transferred into cheesecloth to drain overnight. The next day, the Bijou are hand-shaped and moved into a drying room. After a day of drying, the cheeses move to the aging room where the natural geotrichum rind will grow in a controlled environment for about 10 days. At the right maturity, the cheeses are wrapped in their individual micro-cave package. When wrapped in its wooden crate, the cheese is still fresh with a delicate rind. As it ages, the interior becomes soft and the flavor more robust.

PR

OD

UC

T

DE

TA

IL

S

Aged Goat Cheese “Crottin”

P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 800.884.6287 • F: 802.479.3674 • vermontcreamery.com •

*Product photographs not to scale

MILK TYPE: Goat

WEIGHT: 2 ounces

SHELF LIFE: 80 days (depends on ripening preference)

INGREDIENTS: Pasteurized goats’ milk, culture, enzymes, salt

RENNET: Microbial (non-animal)

BUTTERFAT: 21%

GLUTEN FREE

2 by 2 oz.

crate of 15*

Serving Suggestions❯ Make a traditional Toasted Bijou salad

❯ Goat Cheese Progression: serve on cheeseboard with fresh Crottin, young and aged Bijou

❯ Wrap Bijou in applewood smoked bacon, bake in the oven, and serve on frisée salad

❯ Place Bijou in the freezer to firm up — shave with a truffle shaver on top of Beets Carpaccio

❯ Add grilled Bijou on top of onion tart or fritatta

Pairing Suggestions❯ Gewürztraminer, sparkling wine

❯ Belgian Tripel, French 75

❯ Roasted hazelnuts, blueberry jam

❯ Olives, cranberry, bacon praline

Key Features❯ Mild, fresh goats’ milk

flavor with nutty finish

❯ Texture very smooth and creamy

❯ Rind sweet, mild and wrinkled

❯ Packaged in its own micro-cave to protect and allow the cheese to continue to ripen

❯ Available in retail package by 2 and foodservice crate

04/17

bonne bouchebonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-

rinded aged goat cheeses. This hand-ladled, ash-ripened cheese was first introduced in 2001. Bonne Bouche literally means good mouthful and is a French term used to describe a tasty morsel. Bonne Bouche won instant acclaim among chefs, retailers, and food writers along with prestigious awards at the American Cheese Society and the Fancy Food Show in the Outstanding Cheese Category. Bonne Bouche is made with pasteurized milk and set in small tubs for a 24-hour lactic coagulation. The following day, the fresh curd is carefully hand-ladled into molds and drained overnight. The cheeses are removed from the molds, ashed, and moved into the drying room. After one to two days, the cheese moves to the aging room, where the controlled environment is cool and humid. The entire process takes seven to ten days until the cheese develops a nice wrinkled rind.

Bonne Bouche can be enjoyed fresh or aged up to 50 days. As a young cheese, the rind has a distinct fresh and yeasty flavor. The texture is soft like a mousse and the taste is still acidic. As the cheese ages, it becomes softer and the rind becomes more complex and piquant.

PR

OD

UC

T

DE

TA

IL

S

Ash-ripened Goat Cheese



MILK TYPE: Goat

WEIGHT: 4 ounces


INGREDIENTS: Pasteurized goats’ milk, culture, enzymes, salt, ash


BUTTERFAT: 21%

GLUTEN FREE

4 oz.*

crate of 6*

Serving Suggestions❯ Add wedges of Bonne Bouche to a salad with grapes,

candied walnuts, and duck confit

❯ Dry in a refrigerator for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta

❯ Bake Bonne Bouche on top of roasted fruit and serve with biscotti crisps

❯ Serve Bonne Bouche for dessert on a slice of honeycomb with warm blueberry compote

Pairing Suggestions❯ Riesling, Rosé, sparkling wine

❯ Saison Ale, Gin Gibson

❯ Almond thins, honeycomb

❯ Prosciutto, elderberry, chocolate almonds

Key Features❯ Mild, fresh goats’

milk flavor

❯ Smooth and creamy texture

❯ Wrinkly, mild, and flavorful rind

❯ Packaged in its own micro-cave to protect and allow the cheese to continue to ripen

❯ Available in retail package and foodservice crate

04/17

For Chefs❯ Perfect for table butter as

a medallion or for cooking and baking

❯ Available in 12 oz. roll, 1 lb. roll and 30 lb. blocks

For Retailers❯ Easy-to-stack rolls and baskets

❯ Available in 4 oz. roll, 6 oz. basket and 8 oz. roll

cultured butterwhile working on a dairy farm in Brittany, France, Allison Hooper took

careful note of what happened to the milk. After each milking, she set the cream aside. Natural, lactic bacteria took over, ripening it into cultured cream — or crème fraîche. When the thick result was churned into butter, Allison — the future co-founder of Vermont Creamery — knew she had learned something valuable. Inspired by this lesson, we culture the freshest local cream and churn it into a European-style cultured butter. The butter with the highest butterfat content available in the U.S., Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters. A salt content significantly lower than typical salted butter enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted or unsalted butter. Taking perfection one step further, our Sea Salt Butter is a balance of creamy butter with the crunch of Celtic sea salt — a perfect combination that calls for warm crusty bread.

PR

OD

UC

T

DE

TA

IL

S

European-style Cultured Butter



MILK TYPE: Cow

SHELF LIFE: 90-120 days

INGREDIENTS: Pasteurized cream, culture, salt

BUTTERFAT: 86%

GLUTEN FREE

KOSHER CERTIFIED

lightly salted & unsalted 8 oz.*

lightly salted & unsalted 1 lb.*

sea salt crystals6 oz. basket *

sea salt crystals12 oz. *

sea salt crystals 4 oz. *

sea salt and maple 4 oz.*

Key Features❯ Churned in small batches from fresh, local cream with no added

hormones

❯ Rich, European-style nutty flavor

❯ Ideal butter for finishing sauces and pastry

❯ Available in unsalted, lightly salted (0.3%), or with sea salt crystals

❯ High butterfat content (86%) — flaky pastry, laminated dough, moist cake

❯ Low moisture: high smoking point — less absorption of fat in pan searing

❯ Cultured: low acidity, doesn’t separate when added to wine-based sauces

04/17

coupolean American original, named for its dome shape, Vermont Creamery’s

Coupole combines the French cheesemaking recipe of the Bijou and Bonne Bouche. In the landscape of cheese varieties, it stands out as a distinct goat cheese. Coupole is made with fresh goats’ milk that is pasteurized and then set for 24 hours of maturation/coagulation. The fragile curd is drained in cheesecloth overnight. On the third day, Coupole is hand shaped using a unique form to create a little dome. After a day in the drying room, the cheese is moved into the aging room to allow the geotrichum rind to develop. Coupole has a unique shape and appearance that makes it perfect for a restaurant cheese board. It can easily be cut in wedges and still remain standing on the cheese cart. Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. The cheese presents a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste of the pate.

PR

OD

UC

T

DE

TA

IL

S

Aged Goat Cheese



MILK TYPE: Goat

WEIGHT: 6.5 ounces




BUTTERFAT: 21%

GLUTEN FREE

6.5 oz.

crate of 6*

Serving Suggestions❯ Serve Coupole as a centerpiece on a cheeseboard

❯ Slice Coupole and a ripened pear. Arrange each wedge on top of whole wheat nut bread

❯ Stuff fresh figs with a slice of Coupole, wrap in prosciutto and broil

❯ Melt on top of NY Strip and serve with a fig demi-glaze

❯ Toss aged Coupole with tagliatelle, smoked salmon, and leeks

❯ Dry age Coupole and shave strips to garnish fried polenta and drizzle with white truffle oil

Pairing Suggestions❯ Prosecco, Oregon Pinot Noir

❯ Dry Kriek, Lambic, Elderflower cocktail

❯ Warm Pistachio, Acacia honey

❯ Gingersnaps, Anjou pears, pickled beets


milk flavor

❯ Texture very smooth and creamy

❯ Rind sweet, mild, and wrinkled

❯ Packaged in its own micro-cave to allow the cheese to continue to ripen

❯ Available in retail pack and foodservice crate

04/17

crème fraîcheafter milking the cows, separate and set the fresh cream aside. Let the

natural lactic bacteria take over — creating a thick, smooth, tart result known as crème fraîche. That was how they made it on the dairy farm in Brittany, France, where Allison Hooper worked more than thirty years ago. At the time, domestic crème fraîche was virtually unheard of in the United States, and even imported brands were scarce. When Bob Reese and Allison Hooper co-founded Vermont Creamery in 1984, their first product was Vermont Chèvre, the company’s signature goats’ milk cheese. Crème Fraîche, their first cows’ milk creation — another perfect combination of high quality cream, natural cultures, slow maturation, and time-honored European methods — followed close on its heels. Made with fresh, high-quality local cream from the St. Albans Cooperative, Crème Fraîche is exquisitely rich, with the cultured, nutty flavor and creamy texture that characterizes the best. Crème fraîche is a staple of French cuisine, the world’s finest culinary tradition.

PR

OD

UC

T

DE

TA

IL

S

French-style Cultured Cream



MILK TYPE: Cow

SHELF LIFE: 90 days

INGREDIENTS: Pasteurized cream, culture

BUTTERFAT: 40%

GLUTEN FREE

KOSHER CERTIFIED

4.75 lb.*

madagascar vanilla 8 oz.*

8 oz.*

Serving Suggestions❯ Add to sauces, stews, and soups

❯ Serve with smoked salmon or caviar

❯ Deglaze pan with wine, reduce, and add crème fraîche for finishing sauce

❯ Use as the sauce base for Chicken Fricassé, Beef Stroganoff or Pork chops

❯ Whip to soft peaks, add honey and diced, candied ginger — and use to top berries

❯ Fold into batter for moist muffins, scones, cakes, and brownies

❯ Use in custards like crème brulée, or ice cream bases

Key Features❯ Made from fresh, local cream

with no added hormones

❯ Rich, creamy body and cultured, nutty flavor

❯ Does not separate when cooked with wine or at high temperatures

❯ Essential ingredient used by French-trained chefs

04/17

Cooking with Crème FraîcheAside from its rich taste and unique flavor profile, our Crème Frâiche has many technical properties that are advantageous for the home cook.❯ Higher butterfat (40%), means the cream won’t break down or curdle at high

heat, when mixed with lemon or vinegar. At a higher temperature it will melt, adding depth of flavor and rich thickness to soups and sauces.

❯ To add a bit more body to crème fraiche, lightly whip it to form soft peaks before dolloping on pie or serving alongside seasonal fruit.

French-style Cultured Cream

P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 800.884.6287 • F: 802.479.3674 • vermontcreamery.com • 4/17

Milk SourcingWe source our cows’ milk from St. Albans Cooperative Creamery, a Vermont member-governed dairy cooperative.

crème fraîcheC

ER

TI

FI

ED

B

C

OR

P Our Commitment In 2014, Vermont Creamery earned certification as a B Corporation, an acknowledgment of the company’s commitment to social and environmental ethics, transparency and accountability.

Helping to Solve Critical ProblemsCertified B Corporations are a new type of corporation which uses the power of business to solve social and environmental problems. B Corp certification is to sustainable business what Fair Trade certification is to coffee.

Common ValuesB Corp reflects the values upon which our company was founded and our operating philosophies today. We became B Corp because we believe that doing business goes beyond the financial performance of a company. The B Corp Impact Assessment will serve as a roadmap and guide to become a better organization over the years.

C O M M O N U S E S

Whip to thicken and

dollop on pie or tarts

Top baked potatoes, soup

or smoked salmon

Spoon into pan sauces

or stews

Fold into batter for

cakes, scones, or brownies

Fromage Blanc 0%

0%

25%

50%

75%

100%

Quark 11%

Creme Fraiche 40%

Mascarpone 45%

Cultured Butter 86%

BU

TT

ER

FA

T C

ON

TE

NT

P R O D U C T B U T T E R F A T C O N T E N TH O W I T ’ S M A D E

F A R M

T A B L E

T R U C K T O C R E A M E R Y

P A S T E U R I Z E

B A C T E R I A LC U L T U R E

F E R M E N T

P A C K A G I N G

créme fraîche

cremontcremont is a mixed-milk cheese combining local fresh cows’ milk, goats’

milk and a hint of local cream. This cheese is a celebration of Vermont Creamery’s terroir: local cream, goats’ milk, cheese know-how and good taste for luscious cheese. Twice a week we drive across Vermont to the 20 family farms to pick up fresh goats’ milk. Our cows’ cream and milk comes from a local Vermont coop of 500 family dairy farmers. Milks and cream are blended together and pasteurized. A special cocktail of yeast and mold are added to create its unique flavor and to coagulate the milk overnight. The next day, the fresh curd is shaped by hand into Cremont-sized cylinders. Fresh cheeses are placed in a drying room to prepare the rind to grow and slightly dry the surface of the cheese. After 1 day, cheeses are moved to our aging room where the geotrichum yeast will slowly grow on the surface of the cheese to create its unique, cream-colored, wrinkled rind.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Mix of cows’ milk, cows’ cream & goats’ milk

WEIGHT: 5 ounces


INGREDIENTS: Pasteurized cows’milk, goats’ milk, cows’ milk cream, culture, enzymes, salt


BUTTERFAT: 28%

GLUTEN FREE

KOSHER CERTIFIED

5 oz.*crate of 6*

Serving Suggestions❯ Allow the cheese to come to room temperature 1 hour before serving

❯ Serve Cremont as a centerpiece on a cheeseboard with artisan crackers

❯ On a wooden board, serve slices of Cremont with homemade pickles, charcuterie, mustard

❯ Let Cremont melt on warm gnocchi mixed with cooked asparagus and morels

❯ Toast Cremont slices on baguette, serve with orange and cranberry chutney

Pairing Suggestions❯ Crisp white wine, Cortese

❯ Witbier, Belgium Ale, Sake-tini

❯ Wheat crackers, baked apple

❯ Pea shoots, Heirloom tomato jam


milk flavor with a nutty finish


❯ Notes of cooked bread, hazelnuts, yeast

❯ Complex wrinkled geotrichum rind

❯ Easy to slice, long shelf-life, easy to handle

04/17

Cremont is the Cream of Vermont, combines the nutty taste from of our crème fraîche, the creamy texture of our Bonne Bouche, and the wrinkled geotrichum rind of our Bijou. An American original crafted in the bucolic Green Mountains of Vermont.

Double Cream Aged Cow and Goats’ Milk Cheese

fresh crottinfresh Crottin is a fresh goat cheese made in the style of the traditional

French Crottin de Chavignol. This delicate cheese is the same hand-crafted cheese as Bijou, without the aging. The milk is pasteurized and slowly coagulated overnight by adding lactic cultures. The freshly made curd is drained in cheesecloth until the next day when the cheeses will be shaped by hand. Fresh Crottin are packed in a easy to use “muffin tray,” keeping the cheeses protected during transport from our creamery to the restaurant cheeseboard and retail cheese counter. Fresh Crottin is more complex than regular fresh goat cheese. The secret cultures, yeast, and mold that are added to the milk in the early stage of the maturation gives Fresh Crottin floral and lemony hints with a nutty finish.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Goat

WEIGHT: 2.5 ounces

SHELF LIFE: 90 days



BUTTERFAT: 21%

GLUTEN FREE

crate of 6*

Serving Suggestions❯ Goat Cheese Progression: serve on cheeseboard with aged Bijou

❯ Make simple shared appetizers using fresh Crottin drizzled with EVOO or homemade warm tomato sauce, fresh herbs and grilled baguette

❯ Slice in half, bread, fry, and serve hot as an appetizer or on a salad

❯ Pizza suggestion: use sliced Crottin with caramelized onion, fig jam, and rosemary

❯ Use as stuffing in lamb roast, seared duck breast, poached pears, roasted figs

Pairing Suggestions❯ Beaujolais, Barbera, Rosato

❯ Stout Beer, Sparkling Cider, Manhattan

❯ Maple crackers, candied ginger

❯ Artichokes, watermelon, cardamom poached plums

Key Features❯ Mild, fresh goats’ milk

flavor with lemony, nutty finish


❯ 2.5 oz. individual portion size — easy to slice and serve

❯ Convenient package — 6 piece tray in a modified atmosphere vacuum pack

04/17

Fresh Goat Cheese

fresh goat cheese crumblesflavored Crumbled Goat Cheese is a 100% all-natural goat cheese made

with our award winning Chevre recipe and blended with high-quality herbs and dried fruit. After overnight lactic coagulation, the fresh curd is drained in cheese cloth at cold temperatures. When the curd reaches the right texture it is then crumbled by hand and mixed with carefully selected dried fruit and fresh herbs prior to packaging.

PR

OD

UC

T

DE

TA

IL

S

W I T H O U T : cellulose or mold inhibitors



MILK TYPE: Goat

SHELF LIFE: 90 days

INGREDIENTS: Pasteurized goats’ milk, culture, enzymes, salt, dried fruit, herbs


BUTTERFAT: 19%

GLUTEN FREE

classic chevre 4 oz.*

apricot & thyme 4 oz.*

cranberry & tarragon 4 oz.*

tomato & basil 4 oz.*

Serving Suggestions❯ Perfect for self-serve salad bar

❯ Efficient prep for catering and foodservice applications

❯ Top pizza or flatbread

❯ Add to hot or cold pasta

❯ Top grilled vegetable salad

❯ Mix into potato or vegetable gratins

❯ Use to stuff chicken breast, lamb roasts, ravioli or mushrooms

❯ Melt in paninis, quesadillas, or lasagna

Key Features❯ Convenient retail

packaging

❯ Highest quality dried fruits and herbs

❯ Crumbled by hand without any anti-caking agent

❯ No mold inhibitors

❯ Fresh goats’ milk flavor with a smooth crumbly texture

❯ Extremely versatile ingredient

04/17

There are no mold inhibitors or anti-caking agents like cellulose so there isn’t a “dry mouth feel” like that of other crumbles. These crumbles are perfect for salads, pasta dishes, pizza topping, gratin or grab and go prepared meals. Available in 4 varieties: Apricot & Thyme, Cranberry & Tarragon, Tomato & Basil or Classic.

Chèvre

fetathe natural bounty of Greece has nourished entire civilizations throughout

the ages, including co-founders Bob Reese and Allison Hooper, who were among those inspired by the country’s culinary tradition. As the story goes, Bob and Allison attended a cheese conference wherein they experienced the distinctive sheep and goats’ milk feta cheese that graces the best Mediterranean cuisine. Unlike the feta typically available to consumers stateside, authentic Greek feta is soft and easy to slice and most often served in large slices atop a fresh salad with olives. After the goat’s milk is pasteurized, the milk is cooled and left to coagulate; these compact curds are cut and placed into molds to allow the whey to drain. After some time, the curd is firm enough to cut and salt, place in our signature brine and package. Vermont Creamery feta is crafted in the Greek style—soft, fresh and flavorful. By reducing the salt content of the brine, the fresh goats’ milk flavor is enhanced, adding a touch of innovation to the time-honored tradition.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Goat

SHELF LIFE: 120 days in brine

INGREDIENTS: Pasteurized goats’ milk, culture, enzymes, brine (water, salt)


BUTTERFAT: 21%

GLUTEN FREE

6 lbs in brine*

suggested retail re-packaging*

Serving Suggestions❯ Crumble over entrées

❯ Combine with spinach and olives in omelets and fritattas

❯ Toss with olives, cucumbers, artichoke hearts, and tomatoes for a simple, delicious Greek salad

❯ Use as stuffing for lamb burgers with fresh mint and cucumber sauce

❯ Crumble on orzo or quinoa salad with sundried tomatoes, lemon zest, and EVOO

❯ Fold in pasta, use in ravioli, mac & cheese, crumble on steamed veggies

❯ Mix with watermelon balls, drizzle with aged balsamic vinegar, and top with fresh mint leaves


milk flavor

❯ Made in the traditional Greek style

❯ Lower salt brine enhances mild, fresh goats’ milk flavor

❯ Slices well and can be crumbled

04/17

Goats’ Milk Feta

fresh goat cheese

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Goat

SHELF LIFE: 90 days



BUTTERFAT: 21%

GLUTEN FREE

Serving Suggestions❯ Place slices on fresh spinach with dried cranberries,

toasted walnuts and a simple balsamic vinaigrette

❯ Crumble on pizza, sandwiches, tartines, flatbread

❯ Bake or pan fry small balls rolled in different nuts and dried fruit

❯ Use as an ingredient in soufflé, quiche, quesadilla

❯ Stuff chicken breasts, lamb roasts, mushrooms, peppers

❯ Fold in pasta, use in ravioli, or on steamed veggies

❯ Use in desserts: cheesecakes, baked pears, brownies, and ice cream

Vermont Creamery’s original fresh goat cheese flavors includes:

❯ A traditional plain log that boasts a fresh, tart flavor with notes of floral and hints of lemon.

❯ Herb de Provence: a fragrant and bright blend of basil, thyme, oregano and rosemary.

❯ Cranberry, Orange & Cinnamon: a well-balanced combination of dried cranberries, orange peel and cinnamon that’s rustic and festive.

❯ Three Peppercorn: Fresh chèvre meets a finely ground trio of vibrant peppercorns in this dynamic hand-rolled log.

❯ Smoky Pepper Jelly: Sweet meets heat in this blend of pleasantly spicy pepper jelly with subtle notes of hickory wood smoke.

❯ Wild Blueberry Lemon & Thyme: The conventional blueberry chèvre log is elevated by the addition of dried wild blueberries and candied lemon peel.

❯ Everything: Our take on the familiar flavors of New York’s favorite breakfast food. Vermont Creamery’s fresh chèvre is hand rolled in a spice blend including garlic, onion, poppy and sesame seeds for a savory and satisfying flavor. This goat cheese is chèvrything.

❯ Clover Blossom Honey: Simple and satisfying, the sweetness of clover honey is perfectly paired with the tart creaminess of fresh chèvre.


milk flavor

❯ Less salt than most other goats’ milk cheeses

❯ Excellent ingredient in a variety of dishes and a perfect cheeseboard item

❯ Slices well and can be crumbled

04/17

NEW in 2018

smoky pepper jelly clover blossom honey

everythingwild blueberry lemon &

thyme

4 oz.*

classic chèvre 10.5 oz *

cranberry orange chèvre classic chèvre pepper chèvre

herb chèvre 4 oz.*

cranberry orange chèvre classic chèvre

8 oz.*

fromage blanc“the French answer to yogurt,” fromage blanc is a fresh and slightly

drained cows’ milk cheese. For Vermont Creamery, this unique cheese originates from co-founder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France. The fromage blanc she enjoyed on the farm for dessert—mixed with a bit of sugar, inspired our fromage blanc, introduced to the U.S. market in 1985. Made with pure Vermont skim milk sourced from the St. Albans Cooperative, our fat-free fromage blanc is a natural source of protein and calcium. With only 160 calories per container, fromage blanc makes the perfect snack when mixed with fresh herbs and served with crudités (celery, peppers, carrot sticks, cucumber slices, etc.) Fromage blanc is a healthy and natural snack option, its versatility allows it to take on added flavors and transform any recipe that calls for cream into a lower-calorie, high-protein version. It’s a perfect choice for cheesecakes, pound cakes or a truly guilt-free ice cream.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Cow

SHELF LIFE: 60 days

INGREDIENTS: Local skim milk, culture, enzymes, salt


BUTTERFAT: 0%

GLUTEN FREE

KOSHER CERTIFIED

8 oz. *

Serving Suggestions❯ Breakfast parfait: sweeten with maple syrup and serve with

fresh fruit and granola

❯ Blend with frozen berries and orange juice for smoothies

❯ Mix with chopped herbs, garlic, salt, and pepper and use as a dip with fresh crudités

❯ Mix in an omelet or quiche base; can be used in sweet or savory tarts

❯ Use on flatbread with bacon and caramelized onion for classic French “Alsatian Tarte Flambée”

❯ Use for fat-free ice cream, cheesecake, mousse, sweet soufflé

Key Features❯ Made from fresh, local

skim milk with no added hormones

❯ Fresh milk flavor, pleasantly tart

❯ Smooth, spreadable texture

❯ Fat-free, yet very satisfying mouth feel

❯ High protein and calcium; low carb and sodium

❯ Key ingredient in a healthy diet

04/17

French-style Fresh Cheese

mascarponewith origins dating back to 16th century Italy, Mascarpone remains the

source of some quizzical debate; it’s distinctly Italian name is the only obscure thing about this rich, decadent and velvety cream cheese. Stories suggest that mascarpone grew in popularity in the 1990s after an American chef discovered that it was the signature ingredient in tiramisu. Shortly thereafter, Vermont Creamery co-founders Bob Reese and Allison Hooper began making mascarpone from fresh, local cream sourced from the St. Albans Cooperative. Once the cream is pasteurized, it is then cooked at high temperature until it is thick, smooth and sweet. In addition to being the magical ingredient in Tiramisu, mascarpone can be whipped and sweetened for baking desserts, cupcake filling, cheesecake and frosting, or served with fresh berries or poached with pears. Swirl it into soups or fold it into risotto and polenta, mix it with parmesan cheese and fill raviolis or layer it in lasagna. Mascarpone can be incorporated into soups, sauces, dips or dolloped on pizza.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Cow

SHELF LIFE: 90 days

INGREDIENTS: Pasteurized cows’ cream (milk), skim milk, glucono delta lactone

BUTTERFAT: 45%

GLUTEN FREE

KOSHER CERTIFIED

8 oz. *

1 lb. *

5 lb. *

Serving Suggestions❯ An important ingredient in the classic Italian dessert tiramisu

❯ Whip lightly, sweeten, and serve with fresh berries or poached pears

❯ Swirl into soups or fold into risotto and polenta

❯ Toss into hot pasta with grilled vegetables or smoked salmon

❯ Mix with Parmesan and fill ravioli or layer in lasagna

❯ Use in cheesecake, frosting, cupcake filling

Key Features❯ Made in small batches

from fresh, local cream with no added hormones

❯ Uses high butterfat cream for natural thick texture

❯ Fresh, sweet, and natural cream flavor

❯ Luxurious, smooth, thick body

❯ Adds richness and flavor to any dish

❯ Essential ingredient in Italian cooking

04/17

Italian-style Cream Cheese

Cooking with MascarponeA close cousin to Crème Fraiche, mascarpone’s rich, subtly sweet flavor and thick, velvety texture make it a versatile addition to a variety of savory and sweet dishes.❯ It’s high butterfat content (45%), means the cheese will melt into and thicken

soups and sauces, rather than break down when mixed with acidic ingredients, like lemon or vinegar.

❯ Sweeten and whip mascarpone for a fast, no-frills frosting or use as a substitute for traditional pizza or pasta sauces. Whisk into scrambled eggs for added body and depth of flavor; whip into mashed potatoes for a light, fluffy finish.

Italian-style Cream Cheese


Milk SourcingWe source our cows’ milk from St. Albans Cooperative Creamery, a Vermont member-governed dairy cooperative.

mascarponeC

ER

TI

FI

ED

B

C

OR

P Our Commitment In 2014, Vermont Creamery earned certification as a B Corporation, an acknowledgment of the company’s commitment to social and environmental ethics, transparency and accountability.

Helping to Solve Critical ProblemsCertified B Corporations are a new type of corporation which uses the power of business to solve social and environmental problems. B Corp certification is to sustainable business what Fair Trade certification is to coffee.

Common ValuesB Corp reflects the values upon which our company was founded and our operating philosophies today. We became B Corp because we believe that doing business goes beyond the financial performance of a company. The B Corp Impact Assessment will serve as a roadmap and guide to become a better organization over the years.

C O M M O N U S E S

Whip and sweeten for

baking desserts

Dollop on pizza, sauces

and soups

Swirl it into soups or fold it

into risotto

Mix with parmesan

cheese; layer it in lasagna

Fromage Blanc 0%

0%

25%

50%

75%

100%

Quark 11%

Creme Fraiche 40%

Mascarpone 45%

Cultured Butter 86%

BU

TT

ER

FA

T C

ON

TE

NT

P R O D U C T B U T T E R F A T C O N T E N TH O W I T ’ S M A D E

F A R M

T A B L E

T R U C K T O C R E A M E R Y

P A S T E U R I Z E

C O O K

C O A G U L A T E

P A C K A G E

quarkgerman for “fresh curd,” Quark is a fresh and slightly drained cows’ milk

cheese reminiscent of the simple everyday cheese that is part of Europe’s food traditions. In Germany, quark is used in dishes that call for dairy, from breakfast to lunch, snack and desserts — that’s what inspired co-founders Allison Hooper and Bob Reese. At Vermont Creamery, quark is made with fresh curd that is slightly drained in cheesecloth and whipped with a morsel of crème fraîche to create a silky texture and nutty taste. Europeans appreciated Bob and Allison’s first batch in 1985; today quark finds its place on many restaurant menus and in home recipes. Used as a light substitute for dishes that call for cream, quark has great nutritional value and a low fat content — only 11% butterfat.

PR

OD

UC

T

DE

TA

IL

S



MILK TYPE: Cow

SHELF LIFE: 60 days

INGREDIENTS: Pasteurized milk, culture, enzymes, salt


BUTTERFAT: 11%

GLUTEN FREE

KOSHER CERTIFIED

Serving Suggestions❯ Mix with oatmeal, baked apples, and nuts for a healthy morning start

❯ Use to lighten up batters: pancakes, waffles, banana bread

❯ Create light pastry: muffins, moist scones, danish

❯ Use as the base for dips or salad dressing

❯ Use as a spread for sandwiches, wraps, panini or flatbreads

❯ Spoon over baked potato; mix in mashed potato with nutmeg and scallions

❯ Makes every cream-based dessert lighter: mousse, cheesecake, ice cream, lemon tart

Key Features❯ Made from fresh, local

milk with no added hormones

❯ Fresh milk flavor, pleasantly tart

❯ Smooth, creamy, spreadable texture

❯ Low in fat, only 11%

❯ High protein and calcium; low carb and sodium

❯ Key ingredient in light cooking and healthy diet

04/17

European-style Fresh Cheese

8 oz. *

st. albansg reat cheese begins with great milk; Vermont Creamery’s newest aged

cheese exemplifies this cheesemaking adage. St. Albans, a uniquely American take on the French St. Marcellin, is a story of firsts. It is our first non-GMO Certified cheese and our first aged cheese made from 100 percent cows’ milk. Taking its name from the town of St. Albans, Vermont, the cheese also recalls our longstanding partnership with St. Albans Cooperative — a group of over 400 dairy farmers and the long-time producers of our high-quality cows’ milk. With the release of this cheese, Vermont Creamery hopes to establish a model for transitioning Vermont dairy farms to non-GMO feed. St Albans is made from fresh, Vermont milk, sourced from the Paul-Lin Farm in Bakersfield. A multi-generational farming family, Paul, Lin, and their daughters milk a heard of just 30 Jersey cows on 36 acres of rolling Vermont pasture. In partnership with Vermont Creamery, the St. Albans Co-op selected the Paul-Lin Farm as the proving ground for producing Non-GMO certified milk.

St. Albans begins with fresh, pasteurized milk; after 24 hours of maturation/coagulation, the fragile curd is transferred into cheesecloth bags to drain overnight. The next day, the cheeses are hand shaped and moved into the aging room. There they spend the next 11 days developing their unique, wrinkled rinds. At the right maturity,the delicate cheese disks are gently cooled and placed in their sturdy ceramic crocks and wrapped in a breathable perforated film. Even after packaging, the living cultures continue to develop the rind and paste of the cheese. The interior of the cheese becomes soft and spreadable, while the flavor becomes more robust. Protection during the long journey from Vermont, the ceramic crock also serves as the perfect baking vessel, allowing the cheese to be warmed in the oven before serving with rustic bread.

PR

OD

UC

T

DE

TA

IL

S

Cows’ Milk Aged Cheese



MILK TYPE: Cow

WEIGHT: 2.82 oz.

SHELF LIFE: 80 days

INGREDIENTS: Pasteurized cows’ milk, salt, cultures, enzymes


GF GLUTEN FREE

2.82 oz.*

Serving Suggestions❯ Warm St. Albans slightly in the toaster oven for silky fondue,

serve with a crusty baguette

❯ Serve at room temperature with crackers or dried fruit

❯ Dip roasted root vegetables or fingerling potatoes in warmed St. Albans

Pairing Suggestions❯ Fresh, crisp fruit like granny smith apples,

pears, persimmons or cantaloupe

❯ Sauvignon Blanc or Un-Oaked Chardonnay

❯ Fig Jam, raw honey or cranberry

Key Features❯ A delicate disc-shaped

cheese with a cream color interior and white, bloomy rind

❯ Packaged in its own mini crock for protection and easy serving

❯ Slight fresh sweet cream flavor, with nutty, yeasty notes

❯ Satiny smooth, rich and creamy texture

10/16

Warming St. Albans

St. Albans becomes a silken fondue when lightly heated prior to serving. Simply remove the plastic wrap and slide the crock and cheese into a warmed oven for a few minutes. As it warms, the paste will soften and the rind may begin to break – your goal is to soften the cheese, but not to overheat it. An overheated cheese will result in the butter fat separating from the paste and pooling on top.

Pairing and Sampling Suggestions

Cows’ Milk Aged Cheese


Ripening ProcessAfter aging at the Creamery for just over two weeks, St. Albans is packaged. We estimate that cheese reaches the marketplace at about 3 to 4 weeks of age.

After packaging, St. Albans continues to age – micro perforations in the plastic allow the cheese to breathe and the crock keeps the cheese intact as it softens.

With a shelf life of 80 days, St. Albans flavor and texture continue to develop over time. We estimate its peak to be between 25 and 75 days, but encourage consumers to determine this for themselves.

st. albans

❯ THE PURIST Sample St. Albans straight from the crock with an ecotensil or tasting spoon.

❯ OLDIE BUT GOODIE Like any good cheese, St. Albans loves crackers and crusty bread.

❯ APPLE A DAY The rich, cows’ milk cheese pairs will with the acidity of tart apple slices.

❯ HOT CROCK-TATO Warm the cheese and serve with an unsalted or lightly salted potato chip.

C H E E S E D E V E L O P M E N T

Maturity YOUNG PEAK MATURE

Day from Pasteurization 1 - 25 25 - 45 65+

TextureDense, Chalky,

FudgySoft, Smooth,

SuppleGooey, Runny,

Silken

Flavor Yeasty, Lactic Fresh cream, Honey, Apple Cider, Earthy

Robust, Salty, Pleasant Bitterness

Rind White, Smooth Cream Colored, “Geo” Wrinkles Develop

Pale Yellow, Very Wrinkly

YOUNG15-28 29-64 65-80

PEAK MATURE

PasteurizationDAY 0

Maturitymeasured

by Day

PackagedDAY 15

Code DateDAY 80

S T . A L B A N S C H E E S E M A T U R I T Y

ST

.

AL

BA

NS

C

RO

CK What’s all this Crock About?

St. Albans is an extremely delicate cheese packaged in a sturdy ceramic crock to help it make its way safely from Creamery to table. This sturdy vessel also provides the perfect way to heat the cheese.

❯ CAREFUL The crock is ceramic and will break if dropped on the counter or floor.

The Crock Lives On A few of our favorite ways to reuse the dishwasher-safe ceramic crock include:

❯ For dipping sauces at the table

❯ For ingredients during meal prep

❯ As a coaster for a can of seltzer or wine bottle

❯ On your desk to catch change and paperclips

❯ On a dresser for jewelry

❯ For olives or cornichons on a cheese board

Sour BeerUn-Oaked

Chardonnay Saucisson Sec Granny Smith Apples Potato Chips

The code date on the cheese is 80 days from the pasteurization date.To determine its age, you can work backwards from this date.

aged goat cheese ÒcrottinÓ - microsoft · the molds, ashed, and moved into the drying room. after...

Documents