On July 14th a small group of Slow Food members (including 2 from the Essex campus!) took a tour of the Vermont Butter & Cheese Co. facility. We were fortunate enough to have Allison Hooper herself guide our tour and explain both the company history and the current day operation.
Allison brought us through a wonderful tour, covering the entire facility, from pasturization, cutting curd, aging, and packing of the butter and various cow’s and goats’ milk cheeses. She also treated us to a wonderful tasting of the delicious products they carry. My favorites were the cultured butter with sea salt crystals and the creamy goat cheese. Visit our photo gallery to see more of the tour and spectacular cheeses!