A Greek-style, fresh brined, goat milk feta cheese
Vermont Butter & Cheese 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 working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Butter and Cheese Creamery was born. Purchased by Land o’ Lakes in 2017, Vermont Creamery continues to produce its award-winning fresh and aged goat cheeses, cultured butter and fresh dairy at the creamery in Websterville, Vermont. Vermont Creamery has won over 100 national and international awards. In their 32nd year of business, Vermont Creamery supports a network of more than 20 family farms, promoting sustainable agriculture in the region. Vermont Creamery is the founder of Ayers Brook Goat Dairy, the country’s first demonstration goat dairy.
Vermont Creamery goat feta is the perfect summer cheese and is a delicious addition to salads and vegetables. Here are a few seasonal recipes you might want to try, if it’s not too hot in the kitchen . . .
Watermelon and Feta Salad
- 3 lb. watermelon peeled and cubed – around 1 small fruit
- 1 T lemon juice
- zest of 1 lemon
- 3 T extra-virgin olive oil, plus more for finishing
- ¼ cup fresh mint leaves, cut into thin strips
- 4 oz. arugula leaves
- 4 oz. Vermont Creamery Feta
- salt and pepper
Place watermelon chunks in a large bowl and add half the lemon zest, all the lemon juice, oil, mint and arugula. Toss. Season to taste with salt and pepper. Transfer to a serving platter, scatter cheese on top, sprinkle with remaining lemon zest and a drizzle of olive oil. Serve!