Named for “Cream of Vermont,” this double-creme developed by Allison Hooper is a wonder to behold. Mixed cows’ milk, goats’ milk, and cream, with a with just a touch of Vermont cream. This cheese is a true celebration of Vermont Creamery’s lush local flora and fauna. An American original crafted in the scenic Green Mountains of Vermont. Think of the nutty taste from of crème fraîche, the creamy texture of Bonne Bouche, and the wrinkled geotrichum rind of Bijou all happily married into one bite.
Pair with hard cider or any sparkling wine. Enjoy slathered on crusty bread with fig jam, or share with friends as part of a sensational cheeseboard.
How Cremont is Made
A special cocktail of yeast and mold are added to create its unique flavor which also coagulates the milk over a 12 hour period. The fresh curd is shaped by hand and then aged for two weeks to develop the unique cream colored rind and luxurious, smooth interior.