When agriculture student Bob Reese needed locally sourced goat cheese for a 1984 Vermont Agency of Agriculture dinner, he asked fellow student Allison Hooper, recently returned from interning at a farm in Brittany, France, to make it for him. The dinner was a success, the cheese was a hit, and Vermont Creamery was born.

Today, the Creamery’s meticulously crafted artisan goat cheeses and butter have won more than 400 national and international awards. But the company’s dedication goes beyond making incredible cheese.

A Certified B Corp, Vermont Creamery is committed to balancing purpose and profit. Their sustainable practices ensure the quality of their products and contribute to the well-being and growth of local farming communities.

Now retired from the Creamery, Bob and Allison still offer guidance to others in the cheese industry. “It’s rewarding to give back to businesses and entrepreneurs,” Bob says. “We know what they’re going through and how important it is to be sounding boards, something we both continue to do.”