Vermont Creamery - Goat Logs

Our story began in 1984 when co-founders Bob and Allison turned a chance meeting and a big idea into Vermont Creamery. We’re a team of Vermonters who share a common goal: crafting the most delicious dairy we can. As a tight-knit group of makers, we work tirelessly to perfect every single detail of what we make. You’ll never eat anything we don’t believe in. Our process has purpose; we do everything we can to ensure that our products reflect our mission. As a certified B Corporation, we are devoted to promoting environmental sustainability and social responsibility.

The Vermont Creamery story begins with fresh goat cheese. We receive goats' milk in Websterville, where it is tested to meet our rigorous quality standards, before it is pasteurized. We add bacterial cultures that work all night to produce flavor while the milk coagulates and thickens into curd. After the whey is drained from the curd, it is either hand-rolled or shaped into one of our award-winning fresh or aged cheeses.