Mascarpone is the magic ingredient in the Italian dessert Tiramisu. Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Creamery, were asked by chefs to create mascarpone locally. The fresh, high quality Vermont cream from the local St. Albans Cooperative is cooked at a high temperature until it is thick, smooth, and sweet. For desserts, whip, sweeten, and serve with fresh berries, or poached 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.
About Vermont Butter and Cheese Creamery
Our story began when co-founders Bob and Allison turned a chance meeting and a big idea into Vermont Creamery. Since 1984, we have consciously crafted delicious dairy, made from high-quality ingredients while supporting our farms, our people and our community.
We’re a team of Vermonters who share a common goal: crafting the most delicious dairy we can.
As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make. You’ll never eat anything we don’t believe in.
We are on a mission to create dairy that tastes better, because it’s made better.
Our process has purpose; we do everything we can to ensure that our products reflect our mission. As a certified B Corporation, we are devoted to promoting environmental sustainability and social responsibility.
Taste Above All
We believe that delicious products made with high-quality ingredients bring people together. You’ll never eat anything we don’t believe in.
We take the time to do things right: caring for our farmers, customers, community and environment.
We know that great things happen when our team comes together. We have an obligation to affect peoples’ lives.