Vermont Creamery's fresh crottin wins Best of Class award at World Championship Cheese Contest


WEBSTERVILLE >> Vermont Creamery continued its tradition of recognition for excellence, taking the "Best of Class" award in the soft goat's milk cheese category at the 2016 World Championship Cheese Contest.

"Fresh goat cheese is the foundation of our business," said Allison Hooper, co-owner and co-founder of the Vermont Creamery. "This recognition is a tremendous testament to our entire team's commitment to excellence as we continue to innovate and grow."

Held annually in Madison, Wisconsin, the World Championship Cheese Contest is the world's largest technical cheese, butter and yogurt competition. A team of expert judges gave top honors to Vermont Creamery's Fresh Crottin goat cheese with a score of 99.55.

This year, the World Championship Cheese Contest garnered a record-breaking 2,948 submissions. This marks the third World Championship Cheese Contest award won by the Vermont Creamery since 2012.

Fresh Crottin is a fresh goat cheese made in the style of the traditional French Crottin de Chavignol. Made with goats' milk from family farms, this fresh cheese is the same hand-crafted cheese as Bijou, without the aging. The milk is pasteurized and slowly coagulated overnight with lactic cultures. The next day, the curd is drained in cheesecloth, and then the little buttons are shaped by hand, packed and sold fresh.

About Vermont Creamery

Combining the European tradition of cheesemaking with Vermont's terroir, Vermont Creamery's line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won over 100 national and international awards. In their 30th year of business, Vermont Creamery supports a network of more than 15 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery is the founder of Ayers Brook Goat Dairy, the country's first demonstration goat dairy. For more information, visit


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