WEBSTERVILLE, VT. – Artisanal cheese and cultured dairy maker Vermont Creamery celebrated the company’s 40th anniversary Sept. 17 by releasing a new mixed-milk, soft-ripened cheese.
The company shared that Hooper – named after one of Vermont Creamery’s co-founders, Allison Hooper – is its first washed rind, aged cheese.
“Vermont Creamery began as a passion for quality cheese and a belief that we could create delicious, artisanal dairy while making a positive impact on everyone and everything our business touches,” Hooper said. “Over the past 40 years, Vermont Creamery has continued to innovate and perfect its craft while embracing the Vermont spirit and mission that makes Vermont Creamery so special.”
Its co-founder, the company noted, long had aspirations of creating a donut-shaped Geotrichum rind cheese, and Vermont Creamery’s new product is based on the traditional approach used in France’s Loire Valley.
The process for creating Hooper, the company said, calls for washing the wrinkled Geotrichum rind with a French gray sea salt brine. The donut shape, it added, helps the cheese age evenly. Vermont Creamery said it makes the soft cheese in small batches with local milk sourced from both goats and cows.
The company described Hooper as featuring a creamy and “luxe” mouthfeel, with “fruity, funky, savory and buttery” flavor notes.
“Vermont Creamery has always been synonymous with high quality and great taste, and we’re inspired to continue building on the tradition of craftsmanship,” said general manager Harry Kahn, who credited co-founders Bob Reese and Hooper with making that possible. “A new aged goat cheese honoring Allison’s legacy is the perfect encapsulation of our 40th milestone and the exciting years ahead.”
The company launched its Hooper cheese at Whole Foods Market locations, as well as independent cheese shops. Plus, Vermont Creamery said it will be sold online exclusively through Murray’s Cheese for six months.