Vermont Butter & Cheese Creamery owners, Bob Reese and Allison Hooper, have been given the 2010 Foodshed Champion Award from the Chefs Collaborative at the second annual Chefs Collaborative National Summit at Bunker Hill Community College in Boston. This award acknowledges a food producer dedicated to working with professionals in this field and who represents principles such as environmentally sustainable farming, human animal husbandry and good partnerships with chefs.
The Chefs Collaborative is a nonprofit network of chefs that work to maintain a food system using advocacy, education and collaboration with the food community. This year’s National Summit was called ‘Redefining Our Culinary Traditions.’ It called on culinary professionals and food community members from around the country to share ideas and a vast knowledge in the area of creating a solid food system.
Reese and Hooper have worked hard for the past twenty-six years to put together the current network of more than twenty family goat dairy farms throughout Vermont.
In their twenty-seventh year of business, Vermont Butter & Cheese Creamery, of Barre, is a leading American creamery making influential, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery provides milk that lives up to its highest standards and is happy to do its part in improving the health of local agriculture.
Source: Vermont Butter & Cheese Creamery, October 5, 2010,
Foodshed Champion' award given to Vermont Butter & Cheese
Submitted by tim
on