cows’ milk products — retail€¦ · 16% b u tter fat, 6 0 d ays shel f life 6 /4 oz., classic...
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12/16 cows’ milk products — retail mascarpone Italian-style Cream Cheese ❯ Made from fresh, hormone‐free local cream ❯ Sweet cream avor, luxurious thick texture ❯ Use for Italian desserts & nishing touch ❯ 50% butterfat, 90 days shelf life ❯ 12/8 oz., 6/1 lb., 4/5 lb., 30 lb. (special order) fromage blanc French-style Fresh Cheese ❯ Made from fresh, hormone‐free local skim ❯ Smooth texture, fresh milk taste ❯ Great source of calcium, protein, and fat‐free ❯ 0% butterfat, 60 days shelf life ❯ 50/1.25 oz., 6/8 oz. quark European-style Fresh Cheese ❯ Made from fresh, hormone‐free local milk ❯ Smooth, pleasantly tart, fresh milk avor ❯ Key ingredient for light pastry and cheesecakes ❯ 11% butterfat, 60 days shelf life ❯ 6/8 oz. crème fraîche French-style Cultured Cream ❯ Made from fresh, hormone‐free local cream ❯ Rich body and cultured nutty avor ❯ Does not separate when cooked with wine ❯ 42% butterfat, 90 days shelf life ❯ 50/1.25 oz., 12/8 oz., 2/4.75 lb. ❯ Crème Fraîche with Madagascar Vanilla and a hint of sugar: 90 days shelf life, 12/8 oz. vermont cultured butter European-style Cultured Butter ❯ Made from fresh, hormone‐free local cream ❯ Cultured for rich and nutty avor ❯ High butterfat for perfect aky pastry, sautéing ❯ Unsalted/Lightly Salted: 86% butterfat, 120 days shelf life, 6/8 oz., 12/1 lb., 30 lb. ❯ Butter with Sea Salt Crystals: 90 days shelf life, 12/4 oz., hand-wrapped 6/6 oz. basket, 14/12 oz. ❯ Butter with Sea Salt & Maple (Seasonal): 90 days shelf life, 12/4 oz. P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 • F: 802.479.3674 • vermontcreamery.com a r t i s a n c h e e s e s f r o m f a r m t o t a b l e Seasonal Flavor
Transcript of cows’ milk products — retail€¦ · 16% b u tter fat, 6 0 d ays shel f life 6 /4 oz., classic...
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cows’ milk products — retail
mascarpone Italian-style Cream Cheese
❯ Made from fresh, hormone‐free local cream
❯ Sweet cream avor, luxurious thick texture
❯ Use for Italian desserts & nishing touch
❯ 50% butterfat, 90 days shelf life
❯ 12/8 oz., 6/1 lb., 4/5 lb., 30 lb. (special order)
fromage blanc French-style Fresh Cheese
❯ Made from fresh, hormone‐free local skim
❯ Smooth texture, fresh milk taste
❯ Great source of calcium, protein, and fat‐free
❯ 0% butterfat, 60 days shelf life
❯ 50/1.25 oz., 6/8 oz.
quark European-style Fresh Cheese
❯ Made from fresh, hormone‐free local milk
❯ Smooth, pleasantly tart, fresh milk avor
❯ Key ingredient for light pastry and cheesecakes
❯ 11% butterfat, 60 days shelf life
❯ 6/8 oz.
crème fraîche French-style Cultured Cream
❯ Made from fresh, hormone‐free local cream
❯ Rich body and cultured nutty avor
❯ Does not separate when cooked with wine
❯ 42% butterfat, 90 days shelf life
❯ 50/1.25 oz., 12/8 oz., 2/4.75 lb.
❯ Crème Fraîche with Madagascar Vanilla and a hint of sugar: 90 days shelf life, 12/8 oz.
vermont cultured butter European-style Cultured Butter
❯ Made from fresh, hormone‐free local cream
❯ Cultured for rich and nutty avor
❯ High butterfat for perfect aky pastry, sautéing
❯ Unsalted/Lightly Salted: 86% butterfat, 120 days shelf life, 6/8 oz., 12/1 lb., 30 lb.
❯ Butter with Sea Salt Crystals: 90 days shelf life, 12/4 oz., hand-wrapped 6/6 oz. basket, 14/12 oz.
❯ Butter with Sea Salt & Maple (Seasonal): 90 days shelf life, 12/4 oz.
P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 • F: 802.479.3674 • vermontcreamery.com
a r t i s a n c h e e s e s f r o m f a r m t o t a b l e
Seasonal Flavor
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fresh & aged retail cheesefresh goat cheese Chèvre
❯ Mild, low salt and fresh goats’ milk taste
❯ Use in pastas, atbreads, salads, or on a cheeseboard
❯ Classic, Herb, Pepper or Cranberry Orange with Cinnamon
❯ 21% butterfat, 90 days shelf life
❯ 12/4 oz., 12/8 oz., 12/10.5 oz., 3/2.2 lb. classic
chèvre
herb chèvre
cranberry orange& cinnamon
pepper chèvre
fresh goat cheese crumbles Chèvre
❯ Crumbled by hand with no added anti-caking agents
❯ Fresh goats’ milk avor with no preservatives
❯ 19% butterfat, 90 days shelf life (20 days once open)
❯ Classic: 12/4 oz., 4/2.5 lbs., 1/10 lbs.(special order)
❯ Flavored: 12/4 oz. — Apricot & Thyme,Tomato & Basil, Cranberry & Tarragon, Classic
tomato & basil
classic chèvre
cranberry& tarragon
apricot & thyme
spreadable goat cheese Fresh Goat Cheese Dip
❯ Mild, creamy, fresh goats’ milk avor
❯ Soft and spreadable texture
❯ Classic, Roasted Red Pepper, Olive & Herb
❯ 16% butterfat, 60 days shelf life
❯ 6/4 oz., classic or avored
❯ 50/1.25 oz., 2/5 lb. classic only
olive & herb
classicroasted
red pepper
fresh crottin Fresh Goat Cheese
❯ Made in the traditional French‐style
❯ Fresh crottin is a young goat cheese button with complex avor
❯ 90 days shelf life, 12/2.5 oz.
coupole Aged Goat Cheese
❯ Hand-shaped goats’ milk cheese aged for 15 days
❯ Mild and fresh center with delicate wrinkled rind, — perfect sliced on cheeseboard
❯ 80 days shelf life, 6/6.5 oz.
double-cream cremont Aged Goat and Cow Milk Cheese
❯ Mix of cows’ and goats’ milk and a hint of cream, aged for 15 days
❯ Silky smooth with a sweet cream taste and velvety interior
❯ 80 days shelf life, 6/5 oz.
st. albans Aged Cow Milk Cheese
❯ Non-GMO cows’ milk cheese with fresh sweet cream avor and nutty, yeasty notes
❯ Packaged in a mini-crock for protection and easy serving.
❯ 80 days shelf life, 9/2.82 oz.
bijou Aged Goat Cheese
❯ French for “jewel,” an aged crottin with a geotrichum rind
❯ Robust avor and dense interior
❯ 80 days shelf life, 6x2/2 oz., 15/2 oz.
bonne bouche Ash-Ripened Goat Cheese
❯ French for “tasty little bite”, hand-ladled ash‐ripened goat cheese
❯ Bright citrus taste and uffy texture — delicate geotrichum rind
❯ 60 days shelf life, 6/4 oz.
P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 • F: 802.479.3674 • vermontcreamery.com
a r t i s a n c h e e s e s f r o m f a r m t o t a b l e
feta Goats’ Milk Feta
❯ Made with 100% goats’ milk
❯ Low salt brine to enhance fresh milk avor
❯ 21% butterfat, 120 day shelf-life,
❯ Packed in brine, 1/6 lbs.
