In 1984, Americans were hard pressed to find much variety in the dairy aisle of their local supermarket, especially when it came to cheese and butter. European-style butter had not made it across the ocean to entice shoppers away from the familiar sweet cream options and goat cheese was still far from a pantry item for most home cooks. Meanwhile in Vermont, two young visionaries, Allison Hooper and Bob Reese were building a business that would, against all odds, introduce American diners to handcrafted goat cheese and later European-style cultured butter – Vermont Creamery.

Crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won hundreds of national and international awards. In their 35th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is a subsidiary of Minnesota-based Land O’Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit www.vermontcreamery.com.

Keywords: Vermont Creamery; crème fraiche; goat cheese

Sector: Manufacturing
Size: 50-249 employees

B Corp Certified – Impact Score: 89.8