Download Our Brochure with Cheese Pairing Guide _PDF by uploaddoc


									a   r   t   i   s   a   n   c   h   e   e   s   e   s   f   r   o   m   f a   r   m   t   o   t a   b   l   e
                                                                                                                                      Cow Milk Butter • Cow Milk CreaM • Cow Milk Fresh Cheese •                             Fresh Goat Cheese • aGed Goat Cheese

                                                                                                                                      Bringing Artisan Cheese from Farm to Table
                                                                                                                                      As they say, “time flies when you’re having fun”.        Today, more than 25 years later, we are
                                                                                                                                      And what a fun wild ride we’ve had.                 humbled. We have won more than 100 national
                                                                                                                                           A quarter century ago, $2,000 of savings       and international awards. Our butters and cheeses
                                                                                                                                      and a $1,000 loan from an ag-minded Vermont         populate some of the most prestigious cheese

The Story: Defining Terroir                                                                                                           church made possible our first nervous debut        boards in America.
                                                                                                                                      of fresh chèvre in the milk house on the farm            But what makes us proudest perhaps is that
                                                                                                                                                                                          we have sustained a team of family farms and

                                                                                                                                      in Brookfield.
         estled in the bucolic Green Mountains of Vermont,        Bob always thought he would one day take over his                        We sold first at farmers’ markets, then to     creamery artisans. Together we thrive making
         the Creamery was started by two young visionaries   grandparents’ dairy farm. Unfortunately by the time he finished          food coops and French chefs. Back then, fresh       simply great cheese for discerning, appreciative
         devoted to new and non-traditional agriculture,     his degree in Agribusiness, they’d sold the farm.                                                                            eaters, home cooks and discriminating chefs alike.
                                                                                                                                      chèvre, so popular today,
Allison Hooper and Bob Reese.                                     Appropriately enough the improbable run as long term
     As a college student, Allison spent a summer
                                                                                                                                      was a dazzling exotic
                                                             business partners began in 1984 during a dinner celebrating Vermont                                                          Thank you.
traveling in France. She worked on a small family farm in    agricultural products. Bob was in charge of the dinner and desperately   foreign delicacy for
Brittany, earning room and board while learning how to       needed a locally made goat cheese for the chef’s signature lamb          American palates.
make crème fraîche, butter, fresh and aged goat cheese       dish. He reached out to Allison who was then working at the dairy
and all of the essentials of what was to become her life     lab and milking goats in Brookfield. Allison made the chèvre on the                                                                               — Co-Founders Allison Hooper and Bob Reese
passion: cheesemaking.                                       farm, Bob delivered it to the chef — the dinner was a success and
                                                             Vermont Butter and Cheese Creamery was born.
                                                                                                                                                                                             Vermont Butter & Cheese Creamery • Websterville, Vermont • 800.884.6287 •
                                                                                                 Cow Milk Butter                             Cow Milk CreaM                                                                  Cow Milk Fresh Cheese

                                 Milk and Cream:
                                 Vermont Fresh and Local
                                 Twice a week we drive across Vermont to the 20 Family
                                 Farms to pick-up fresh goats’ milk to turn into exquisite
                                 cheeses. We believe that pure milk makes the best cheese.
                                 Vermont land, the pasture and soil, the seasons, the spe-
                                 cial care to the goats can all be tasted in our cheeses.
                                      Our cows’ milk and cream comes from a local Coop
                                 of 500 family dairy farmers in northern Vermont. The
                                                                                                 vermont cultured butter                     crème fraîche                         mascarpone                                fromage blanc                          quark
                                 cream is separated in the morning and freshly delivered         European-style Cultured Butter              French-style Cultured Cream           Italian-style Cream Cheese                French-style Fresh Cheese              European-style Fresh Cheese
                                 within few hours to the creamery. High butterfat and out-       ❯ Very high butterfat content — 86%         ❯ Thick cultured cream with a nutty   ❯ Rich and thick cream with a             ❯ French answer to yogurt, fat-free    ❯ Fresh cheese curd — drained and
                                 standing quality cream is what makes our crème fraiche                                                       rich flavor                           sweet taste                                                                       lightly whipped
                                                                                                 ❯ Cream is naturally cultured before                                                                                        ❯ Only 120 calories per container,
                                 and cultured butter so good. All natural and rBST-free.          churning                                   ❯ Will not curdle over high heat or   ❯ Perfect ingredient for Italian-based      high in protein and calcium          ❯ Smooth texture, only 11% butterfat
                                                                                                                                              when mixed with wine                  recipes
                                                                                                 ❯ Silky smooth with an extraordinary                                                                                        ❯ Mix with fresh herbs and garlic      ❯ A lighter alternative in cream-based
                                                                                                  rich, nutty flavor                         ❯ Use a dollop to enrich soups        ❯ Whip it for Tiramisu or your              to serve with crudités                 dishes
                                                                                                                                              and stews                             favorite cheesecake
                                                                                                 ❯ Great for pie crust, cookies, finishing                                                                                   ❯ Top with granola, honey and          ❯ Use in cheesecakes, top baked
                                                                                                  sauces, sautéing or spread on warm,        ❯ Perfect for finishing sauces and    ❯ Swirl into Alfredo sauce, spinach         fresh fruit                            potatoes or serve with fruit
“Upon my first taste of VBC’s Cultured Butter, my life changed                                    crusty bread                                pan searing                           dip, risotto or pasta

 forever. The incredible depth of flavor was amazing. I knew
 the instant it touched my tongue that my cookies and tarts,                                     Mix room-temperature sea salt butter        Whip crème fraîche with fine sugar    Sauté spinach with garlic, add            For guilt-free ice cream! Combine      For a breakfast parfait, serve
 already quite delicious, would become exquisite. Now I will                                     with freshly ground pepper, chopped         for 30 seconds. Serve on top of       mascarpone and Parmesan. Bake             fromage blanc, frozen berries, and     quark on top of fresh fruit and
 only bake with this butter. Everyone asks for my secret and                                     shallots, and parsley. Serve on steak.      fresh berries with a home-baked                               .
                                                                                                                                                                                   for 30 minutes at 450ºF Serve             a little bit of honey in a blender.    granola. Drizzle with maple syrup
                                                                                     CREAMERY                                                butter cookie.                        warm with grilled pita bread.             Pulse until well-mixed and serve.      or honey.
 I always say I bake with love and VBC’s Cultured Butter.”                           FAVORITES

                           — Amie Pfeifer, San Francisco                                                                                                                                                    Vermont Butter & Cheese Creamery • Websterville, Vermont • 800.884.6287 •
Goat Cheese Maple Dip
inGredients                               Fresh Goat Cheese                                                                                                          aGed Goat Cheese
4 oz creamy goat cheese, plain
2 tablespoons maple syrup or                                                                                     OLIVE
   clover honey                                                         HERB                                     & HERB
½ tablespoon freshly ground
   peppercorn blend
1 tablespoon freshly toasted, sliced
                                                                                                                                                                                                                                                                                                Learn more about our 25-year
                                                              CLASSIC                                                                                                                                                                                                                           history of making some of the
❯ Flip the creamy goat cheese                                                      ROASTED         CLASSIC
  container into a small ramekin
                                                                                   RED PEPPER                                                                                                                                                                                                   finest cheeses and butter as
  to release the cheese. Drizzle                                                                                                                                                                                                                                                                well as delicious recipes from
                                          fresh goat cheese                        creamy goat cheese fresh crottin                                                  bijou                                     bonne bouche                           coupole
  on maple syrup and top with the
  peppercorn and almonds. Serve as                                                                                                                                                                                                                                                              our Creamery and Top Chefs
  a dip with sliced baguette, grilled                                                                                                                                                                                                                                                           with our new cookbook,
  pita bread or gourmet crackers.
                                          Chèvre Log                               Fresh Goat Cheese Dip                  Fresh Goat Cheese                          Aged Goat Cheese “Crottin”                Ash-Ripened Goat Cheese                Aged Goat Cheese                          In a Cheesemaker’s Kitchen.
                                          ❯ Fresh milk taste — mild flavor         ❯ Spreadable goat cheese with          ❯ A young goat cheese with a special       ❯ Made in the French style of             ❯ French for “tasty morsel” —          ❯ An American original in aged
                                            and smooth texture                      fresh taste                            culture giving it a unique taste           Crottin de Chavignol                      ripened with ash from Poplar trees      goat cheese
                                          ❯ Crumble on salads, steamed             ❯ Spread on sandwiches, flatbreads,    ❯ Very soft, almost fluffy texture         ❯ As it ages, cheese develops a           ❯ Flavor is fresh and lemony; the      ❯ Dense texture and mild taste
                                            veggies, flatbreads or pizza            bagels, lasagna                        with taste of fresh milk                   wrinkled rind and nutty taste             texture is fluffy and creamy
                                                                                                                                                                                                                                                      ❯ With age, the center becomes
                                          ❯ Mix in quiche base, omelet,            ❯ Fill ravioli and cannoli or serve    ❯ Slice in half and use on salad           ❯ Wrapped in its own “Microcave”          ❯ As it ages, cheese becomes             creamier and the rind thick and
                                            dips, soufflé                           as a dip                               with a drizzle of honey                    Bijou will continue to age                creamy and taste more robust            wrinkled
                                          ❯ Stuff in chicken breast, roasted       ❯ Fold into pasta or vegetables        ❯ Serve on a cheeseboard with              ❯ Serve on a cheeseboard, salads          ❯ Serve on a cheeseboard, sliced       ❯ Serve on a cheeseboard, salad,
                                            peppers                                 for a quick creamy sauce               aged goat cheese                           or toasted on bread                       on salad or crostini                    flatbread

                                          Mix chèvre, sundried tomatoes,           Layer fresh pasta sheet with grilled   Top whole wheat flatbread with             Slice baguette horizontally, top with     Serve Bonne Bouche for dessert!        Stuff fresh figs with a slice of
                                          pinenuts and basil. Stuff into chicken   veggies, creamy goat cheese, and       caramelized onion, pear slices, toasted    roasted tomatoes, sliced Bijou, and       On a plate, add a slice of honey       Coupole. Wrap with cooked bacon
                                          breasts. Bake at 350º F until chicken    tomato sauce. Top with parmesan        pine nuts, slices of fresh crottin and     herb de provence. Drizzle extra virgin    comb, top with slice of Bonne          slices and secure with toothpick. Broil
                        CREAMERY          is cooked.                               and bake.                              drizzle with honey. Broil for 3 minutes.   olive oil. Broil for 3 minutes.           Bouche and blueberry compote.          for 3 minutes, turning frequently.

                                                                                                                                                                                             Vermont Butter & Cheese Creamery • Websterville, Vermont • 800.884.6287 •
                                                                                                  SOME GUIDING pRINCIpLES:

  cheese pairing guide                                                                            ❯ Plan on 1 ounce of cheese per person
                                                                                                  ❯ Taste cheese by first looking at external
                                                                                                    appearance, then feel the inside texture,
                                                                                                    smell it, and finally taste the flavor
                                                                                                                                                 ❯ Try contrasting textures
                                                                                                                                                 ❯ Light cheeses compliment light
                                                                                                                                                 ❯ Balance heavy cheese with more
    These are some of our favorite pairings, trust your palate, experiment…                       ❯ Bring to room temp 1 hour before serving       vibrant flavors

                                       B E V E R Ag E PA I R I n g S                                        C O n d I M E n T PA I R I n g S
                                            WINE                 BEER            CRUNCHY              SWEET                 S AV O R Y             FRUIT              WILD CARD

            Bijou                      Gewürztraminer        Belgian Tripel   Roasted Hazelnuts   Blueberry Jam          Roasted Olives          Cranberry            Bacon Praline

            Bonne Bouche                    Rosé                Saison          Almond Thins       Honey Comb               Prosciutto           Elderberry        Chocolate Almonds

            Coupole                   Oregon Pinot Noir        Dry Kriek       Warm Pistachio      Acacia Honey           Pickled Beets            Pears                Dilly Beans

                                                                                                                                                                   Cardamom Poached
            Fresh Crottin             Beaujolais/Barbera     Brown/Stout       Maple Crackers     Candied Ginger           Artichokes           Watermelon
            Fresh Goat Cheese                                                                                             Preserved
                                           Rosato           Sparkling Cider     Ginger Snaps      Marcona Honey                                  Cider Jelly          Quinoa Salad
            Classic                                                                                                       Mushrooms
            Creamy Goat Cheese
                                     Pinot Gris/Vernaccia       Lambic          Ginger Snaps       Maple Syrup           Chiles/Peppers            Apricot             Cocoa Nibs

            Fromage Blanc                Vinho Verde         White Wheat        Olive Oil Torta    Truffle Honey        Pequillo Peppers           Dates              Fennel Pollen

            Quark                    Crisp White/Cortese        Witbeir        Fig Anise Toast    Lavender Syrup           Pea Shoots           Meyer Lemon           Endive Spears

            Cultured Butter with                                                Seeded/Flax        Pomegranate            Watermelon
                                          Prosecco          Sparkling Mead                                                                      Grilled Peach           Seaweed
            Sea Salt Crystals                                                    Crackers           Molasses                Radish

                            For more information and recipes: Vermont Butter & Cheese Creamery • Websterville, Vermont • 800.884.6287 •

To top