Whipped Goat Cheese Filo Tarts + VT Creamery + Farmhouse Pottery Giveaway!

Assorted Whipped Goat cheese Cremont Tart | bettysliu.comToday, I’m giving away an epic package that is very near and dear to me. Since moving to New England, I’ve been so enamored by the community here, both rooted in tradition but also unafraid to push boundaries. There’s history. There’s a strong sense of community and sustainability. There’s warmth and welcoming. Vermont, in particular, has grabbed my heart and I’m not-so-secretly obsessed with it. My dream when I grow up is to move out there and raise goats and chickens, do some maple sugaring, and constantly visit my favorite makers there. I’ve been going on and on about Vermont Creamery’s crème fraîche and aged goat cheeses, and now one of you gets to win a package of assorted goat cheeses, crème fraiche, and cultured butter, and a 10″ cheesestone (altogether $170)!!!! Hosting a party or get together? Well, I think this your solution for things to munch on :). Scroll down for the giveaway!

Assorted Whipped Goat cheese Cremont Tart | bettysliu.com

Thank you all for your comments in my last post! Your support means the world to me – December is always a crazy, emotional, but undeniably exciting month. As a way to thank you all, I’m hosting a series of giveaways throughout this month. We started it off with a Finex giveaway and then went right into a Staub cocotte giveaway (by the way, this ends tomorrow!! last chance to grab your very own Staub cocotte!). On Instagram, I’m also hosting a giveaway for a California Olive Ranch Limited Reserve extra virgin olive oil!! If you’re not following me there yet, hop on over because I’ll be hosting more both here on the blog and on Instagram :).

Assorted Whipped Goat cheese Cremont Tart | bettysliu.comDuring the holidays I make everything mini-sized, because they’re perfect for setting out on a plate for friends and family to help themselves to. One of my favorite entertaining tricks is to put together a great cheese and appetizer plate. First of all, nothing breaks the ice like some light cocktails or a glass of wine. Second, with drinks there should be something to snack on, such as cheese and light appetizers. A spread of universally adored goat cheese, crackers, fruit, and nuts would do the trick, but I can’t resist adding in something cooked as well. These flaky, warm, filo tarts are simple and great for parties or get-togethers. Since my recent obsession with the juxtaposition of sweet and savory, I often combine fruit with a savory element, such as Asian pears and prosciutto, or apple and bacon. The beauty of these tarts is that they are completely customizable. Switch out the fruit, the meat, or omit the meat entirely. Fruit and goat cheese tarts are a classic, after all. I’ve provided three of my favorite topping combinations – Asian pear, prosciutto with drizzled honey; apple, rosemary, and bacon; and mushroom, caramelized onion, and thyme.

Assorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.com

You can either buy pre-formed filo cups, or easily make your own. I followed the kitchn‘s instructions and used individual tartlet molds, but you can use muffin pans as a mold as well. The main thing to remember when forming these is not to let the filo dry out. I put a sheet of wax paper over them as I’m working, which seemed to do the trick. I also used 5 layers, just as the instructions say. The first time, I used 7-8, and the filo tart ended up puffing right out of the tartlet molds. 5 was the perfect number – still flaky, layered, and kept the shape of a tartlet cup.
Assorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.com I used Cremont as my main goat cheese – it’s the “Cream of Vermont”, and is a mixed-milk cheese, and creamy as you can get. It’s got a great, silky smooth texture, and whipped with creme fraiche and greek yogurt and you’ll be eating it off the spoon before you fill these tarts up! The whipped goat cheese is added right when the cups come out of the oven, letting the residual heat slightly melt the goat cheese without turning into a melted mess.

Assorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.comAssorted Whipped Goat cheese Cremont Tart | bettysliu.com

GIVEAWAY


For this epic giveaway, you’ll get: an assortment of Vermont Creamery fresh and aged goat cheeses, crème fraîche and cultured butter valued at $75, selection may vary from photo; a 10″ cheesestone from Farmhouse Pottery – together, the perfect hostess gift!!! To enter: Fill out the widget below, and leave a comment telling me what your favorite cheese is. The contest will close in a week, and a winner will be drawn randomly! Good luck!


 

 

 

This post is sponsored by vermont creamery in collaboration with farmhouse pottery. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. I’m so in love all their cheeses and products. Their crème fraîche is a given, but their aged goat cheeses (cremont! bonne bouche! bijou!!! coupole!) are to die for and perfect for any kind of appetizer (both cooked and on its own), and their cultured butter is so dreamy I want to only bake/cook with it now.

Assorted Whipped Goat cheese Cremont Tart | bettysliu.com

RECIPE: Assorted Whipped Goat Cheese Filo Tarts
Three variations:
Asian pear, Prosciutto, drizzled honey | Apple, rosemary, bacon | Mushroom, caramelized onion, thyme

Filo Cups
1 package frozen filo dough, thawed
¼ cup melted butter

Form Tartlets: Preheat oven to 375F. Unroll filo pastry sheets and cover with wax paper to prevent drying out.

Lay one sheet of filo out and brush lightly with melted butter. Place another sheet of filo on top. Repeat until you have 4-5 sheets of filo stacked together. Using a sharp knife, slice into equal squares squares and press into tartlet molds or muffin pan. One stack can make 9-12 tarts, depending on the size of your tarts. Carefully roll up remaining filo to reserve for other purposes.

If using tartlet molds, place on a baking sheet. Bake for 9-10 minutes, until golden brown.

Whipped Goat Cheese Tarts

1 package of Cremont, at room temperature.
2 tbsp crème fraîche
2 tbsp greek yogurt

Make Whipped Goat Cheese: Beat goat cheese with crème fraiche and greek yogurt until light and fluffy.  Set aside. Once the tart molds are removed from the oven, immediately dollop whipped goat cheese over tart molds. Add toppings and serve warm.

Toppings

½ Asian pear, sliced thinly
prosciutto
honey, to drizzle

½ apple, sliced thinly
3 slices bacon, cooked and rougly chopped

A quarter of a white onion, thinly sliced
½ cup chopped mushrooms of any variety (I used oyster mushrooms)
1 tsp chopped thyme, and more for garnish

Asian pear, Prosciutto, drizzled honey: top goat cheese with thin slices of Asian pear. Nestle prosciutto around pear slices, and drizzle with honey.

Apple, rosemary, bacon: top goat cheese with thin slices of apple, rosemary sprig, and crumbled bacon.

Mushroom, caramelized onion, thyme: Heat up 1 tbsp butter or olive oil in a skillet. Cook onions on low heat until soft, brown. At about 15-20 minutes, add in mushrooms and continue to cook until mushrooms are soft and onions are caramelized. Stir in chopped thyme. Spoon mushroom mixture onto goat cheese tartlet, and garnish with a sprig of thyme. Optional: top with pomegranate seeds.

 

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  • Allison

    Goat cheese is my favorite and go-to…the soft log, usually plain, but sometimes one of the jazzed up logs. I also love Camembert, it reminds me of time spent in France. And mozzarella…it’s pretty standard, but also so delicious to snack on :)ReplyCancel

  • Walter Goddard

    I like goat cheese the bestReplyCancel

  • I love halloumi!!ReplyCancel

  • Kristen

    I love any triple creme.ReplyCancel

  • Shannon

    My favorite cheese has to be smoked gouda. There is no comparison with any other cheese!ReplyCancel

  • Tori Roberts

    My favorite Vermont Creamery cheese is Cremont, by far. But I also adore Talleggio.ReplyCancel

  • Picking a favorite cheese is like choosing a favorite child! I do love goat cheese.ReplyCancel

  • Melonie

    What a lovely spread you’ve composed! I’m always so inspired by your photos and flavour combinations…

    My favourite cheese?! Sacre bleu, what a hard question. It’s probably one of the dozens of varieties of veiny, pungent blue cheese. With some honey. And figs. And prosciutto. Yeah.ReplyCancel

  • Dale Gray

    My favorite cheese is Gouda but I love them all so much.ReplyCancel

  • Sofiya

    I love taleggio!ReplyCancel

  • Sam

    I love aged manchego with apples and red wine!ReplyCancel

  • Dennis

    Gouda!ReplyCancel

  • Danielle

    I am on a brie kick. Everything I make I put brie on it.ReplyCancel

  • Peter D

    Humboldt Fog is a favorite. Thanks for the giveaway!ReplyCancel

  • Carole

    I love Morbier!ReplyCancel

  • Kathleen Simons

    I LOVE Vermont Creamery’s classic Goat Cheese log which I buy weekly at a local Wegmans…wish they’d carry the whole line!ReplyCancel

  • Christine

    my favorite cheese is burrata!ReplyCancel

  • Delicious! I’m the only one in my family who eats goat cheese, but you better believe I could knock this out singlehandedly. :)
    My favorite cheese is called Seastack from the Mt. Townsend Creamery. Soft, mild, with a creamy center and an ash-washed rind, I seek it out any time I find myself in the Seattle area.ReplyCancel

  • Fiona

    Beaufort.ReplyCancel

  • You mean I have to decide on just one favourite cheese? In that case, let’s go simple and classic: extra extra sharp cheddar.ReplyCancel

  • Melissa R

    I love epoisses the best!ReplyCancel

  • there’s an apricot stilton at trader joe’s that pairs perfectly with baked pears and toasted walnuts! i love how creamy it is, but it still has some funk.ReplyCancel

  • Annie

    I love brie! Well, brie slathered with homemade jam, wrapped in pie dough and then baked. The oozing cheese is so good after it comes out of the ovenReplyCancel

  • my favorite cheese is goat! soooo yummy.ReplyCancel

  • Margaret

    What a way to get through finals! Eat cheese!ReplyCancel

  • Margaret

    I forgot to mention my favorite cheese! Brie it is!ReplyCancel

  • Jessica F

    Awesome post and giveaway! My favorite cheese is Humboldt Fog cheese!ReplyCancel

  • Gateway AZ

    I love gouda!ReplyCancel

  • MANDA

    I love brie.ReplyCancel

  • Trina Nguyen

    My favorite cheese by far would have to be pepper jack or cream. Sadly, I have a hard time keeping any other cheese down. 😪ReplyCancel

  • kiaina

    I love goat cheese, creamy or mealy. Thanks!
    P.S. I don’t turn away a good goat gouda either.ReplyCancel

  • Steve

    How in world could anyone pick a favorite cheese? It would be like picking a favorite child or a favorite pet. I really think it’s a trick question and anyone that picks just one will be disqualified. It’s just not right!ReplyCancel

  • D

    Humboldt Fog!ReplyCancel

  • Oh man, that’s like trying to choose my favorite baby.
    Don’t think I have a favorite, but baked brie during the holidays is unparalleled in ushering in the warm fuzzies.ReplyCancel

  • julia

    manchego reserva is great. I also like rougette bavarian red spread, or marscapone with jam.ReplyCancel

  • Becca Z

    My fave cheese starts with raw cheddar, then I smoke it!ReplyCancel

  • Alice

    I love the French reblochon, I grew up eating it during summer holidays in the Alps !ReplyCancel

  • Elliott Popovich

    My favorite cheese HAS to be Brie. So creamy when you melt it but firm if you leave it cold. Spread over a cracker with some raspberry jelly and I’m in heaven!ReplyCancel

  • this week, my favorite cheese is a very dry Monterey Jack cheese I bought at Frederick (Maryland)’s Crisafull’s Artisanal Cheese Shop. Last week, from the same shop, my fave was Cavalry Camp Ash goa chteese produced by George’s Mill Farm. It’s really hard to choose just one.ReplyCancel

  • Yum, these look so tasty! And you know about my new cheese addiction…;-)ReplyCancel

  • Morgan Tarpey

    My favorite cheese is triple cream Brie, but to be honest it’s hard to pick just one!ReplyCancel

  • Samantha
  • Mary Reisweber

    I love the taste and creaminess of goat cheese!!ReplyCancel

  • Sarah Daniels

    Manchego all the way!ReplyCancel

  • Keith

    I love Grafton 10 year old cave aged cheddar. Also Blue cheese.ReplyCancel

  • My favorite recently is willoughby by jasper cellars! But honestly all cheese is my favorite!!!ReplyCancel

  • Anne L.

    I am so in love with this post and this giveaway. Cheese is my guiltiest of guilty pleasures because although I’m lactose intolerant, I will never skimp on my cheese. The occasional outrage my stomach retaliates with is so worth the savory delicacy. You’ve beautifully captured the food.

    My favorite cheese is this chunk of cheddar cheese with caramelized onions from Trader Joe’s (I’m salivating thinking about it).ReplyCancel

  • Emily

    Goat cheese is my favorite!ReplyCancel

  • I can’t pick a single favorite cheese! That would be like picking a favorite child…ReplyCancel

  • Stacey

    So hard to choose one but Brie!!! And Vermont creamery cremont is awesome too.ReplyCancel

  • Kate B

    I love a delicious gouda!ReplyCancel

  • cait045

    My favorite is a sweet cranberry cheese. Thanks for the giveaway.ReplyCancel

  • Ben T

    My favorite cheese is anything from Vermont! But I really love the Vermont Creamery herbed goat cheeseReplyCancel

  • Lisa Emig

    my favorite is Cremont
    Second is a fresh GruyereReplyCancel

  • Suzanne

    It’s hard to pick a favorite, but your photo reminded me how much I love Bonne Bouche.ReplyCancel

  • Larry Cass

    Persille de ChevreReplyCancel

  • Brittany

    Cupole from Vermont Creamery is my absolute vinegar!!ReplyCancel

  • Brittany

    Ha! I meant favorite. Cupole is my absolute favorite!!!ReplyCancel

  • J.L.

    Herbed goat cheese! I can’t usually get it onto a cracker- I’m eating it off the spreader knife! So good, and we put it in omelettes, too!ReplyCancel

  • Tara

    Guyere cheese is probably my favorite, although I am in love with every cheese I’ve ever tasted 🌞🌞ReplyCancel

  • Nicole Daniels

    Goat cheese is my favorite, so creamy and versatileReplyCancel

  • Emily

    Goat cheese!ReplyCancel

  • Geoff

    I’m quite fond of the Coupole from Vermont Creamery.ReplyCancel

  • Shelley Johnson

    My favorite cheese is manchengoReplyCancel

  • Julie

    Thank you for doing this! Nothing can get better than Gouda or Brie!ReplyCancel

  • Kelly Lindsey

    GOAT! Ohhhhhh so earthy and tangy and perfect all at once.ReplyCancel

  • Evi

    Goat, any and all goat!ReplyCancel

  • Victoria Martin

    I would absolutely love to win this spread and share with friends during our next gathering! Looks amazing, great pics and flavor combinations. There are so many cheeses I love; cheese for every situation. My current obsession is brie; a favorite lunch is baguette with brie and a few olives or cured meat.ReplyCancel

  • T.

    Brie & fresh mozzarella!ReplyCancel

  • Jordan

    awesome photos!ReplyCancel

  • Erin Woo

    Smoked Gouda or trader joes black pepper Tuscan cheese!ReplyCancel

  • Andrea

    Goat cheese is my absolute favorite! It complements so many different dishes and it is just so creamy and delicious!ReplyCancel

  • Brittany

    I love Vermont Creamery! The best cheese makers with the best quality. I’m excited to try some of these recipes, I’m typically a cheese purist and don’t like to cook or bake with many artisan cheeses, but these recipes sound awesome!ReplyCancel

  • Charlene

    Goat cheese is the best and your little tarts look so yummy!Can’t wait to try them!ReplyCancel

  • Abby

    Betty, you are incredible! Goat cheese is my favorite.ReplyCancel

  • Corey Johnson

    This looks amazing! I love goat cheese and wish that my study snacks were as beautiful as yours!ReplyCancel

  • Leigh

    I absolutely love Bonne Bouche and enjoy introducing it and Bijou to my friendsReplyCancel

  • Nicole

    Yum those tarts look delicious! Any and all cheese is good but I would have to pick gruyere.ReplyCancel

  • Two kinds of favorite Vermont Cheese, Vermont Creamery Bonne Bouche and Bayley Hazen Blue by Jasper Hill Farm. Eat the cheese, love the cheese, be the cheese.ReplyCancel

  • My favorite cheese is Rush Creek Reserve.ReplyCancel

  • Elizabeth

    Where to start?!?! Cheese and I have a very healthy relationship (I enjoy it every time I eat it! Haha). My favorites are goat cheese (also, cranberry goat cheese is delish), Brie (the house Brie at Wasik’s cheese shop in Wellesley, MA from Lyon, France is to die for), and cave aged Gruyere! My mom is Swiss so I grew up eating delicious cheeses!ReplyCancel

  • Jordan Mayer

    That’s a hard choice! I love a good goat cheese or Brie.ReplyCancel

  • kate t.

    I love almost all cheese, but love goat, feta, and Brie.ReplyCancel

  • Vy

    I love creme fraiche! I use it in both savory dishes and desserts.ReplyCancel

  • Katie

    lovvvvve manchego and honey 🐝ReplyCancel

  • Sabrina T.

    This is just the sort of thing that I would love to share with my family when I go home for the holidays :).ReplyCancel

    • Sabrina T.

      I’d say my favorite cheese is some yummy pecorino romano!ReplyCancel

  • How can I pick just one cheese?? With Thanksgivng so recent in memory, the goat cheese paired with the cranberry and balsamic over winter greens wins my heart. But then a triple cream Brie with apricot preserves and thin crackers is an all time go to favorite, too. And really, can you forget about a fresh burrata with olive oil and cracked peppercorns??ReplyCancel

  • My favorite has to be brie! It’s great on everything and in any texture. It’s a staple in my fridge, especially during the holidays!ReplyCancel

  • Sacre Bleu is my all time favorite go to, Goat cheese is a next, then anything that is a creme! Love your display and thank you for doing this!ReplyCancel

  • Patty

    I love goat cheese, and cheddar!!ReplyCancel

  • Patricia Gile

    My favorite cheese is Vemont Goat Cheese and Cabot’s seriously sharp.ReplyCancel

  • stacy

    Goat cheese is my favorite :)ReplyCancel

  • It’s pretty impossible to pick a favorite…I’ve loved goat cheese since I was a little kid, my mom used to make it! Fresh cheese, paneer, mozzarella, Crete fraiche is super special in summer, more dank cheeses in winter!ReplyCancel

  • Danielle Fisette

    St. Maure de Tourraine is my absolute favorite, but hard to find. And this VT girl can’t live without cheddar.ReplyCancel

  • Sarah S.

    My favorite is Gouda!ReplyCancel

  • Liz

    Jasper Hill Bayley Hazen Blue with a little fig butter… Hmmm!!!ReplyCancel

  • Betty! Happy Christmas! OH what fun to be doing all of these giveaways. And your table-scapes lately have been blowing my mind. This one is no exception. Plus, if you ever do move out to Vermont and do your own maple sugaring – can I come visit and play?! That sounds amazing :). Hope you are having a wonderful season friend <3ReplyCancel

  • Becca

    von Trapp Farmstead’s Mt. Alice!ReplyCancel

  • Candy

    Love the cranberry orange chevre!ReplyCancel

  • Gayle Torrey

    Extra sharp Cabot cheddar!ReplyCancel

  • may leach

    Bonne Bouche !!ReplyCancel

  • Blythe

    My favorite cheese is you’re three peppercorn goat cheese log! I just moved from Vermont to Wyoming and I’m having withdrawal from this cheese. I put it on everything, eggs, salads, I even add it to salad dressings to add some creaminess.ReplyCancel

  • Katie

    So glad to see vt creamery celebrated. They deserve it, for using local products and growing a goat dairy industry in Vermont. My favorite – Creme fraiche- put it on anything- baked apples, pie of all varieties, or by the spoonful.ReplyCancel

  • Carrie C

    I love Bailey Hazel blue cheese! It is especially good on a spinach salad with fruit and pecans.ReplyCancel

  • Meghan

    Cremont is a favorite… both personally and professionally. As a fundraiser, I often include it in event host gift baskets!ReplyCancel

  • amanda

    Cremont has to be one of my all time favorites when it comes to Goat cheese! Tarentaise (hard cheese made from cows’ milk) is also a person fav :)ReplyCancel

  • Valerie

    Willow Hill LA FLEURIE is my go to cheese at the Burlington Farmers MarketReplyCancel

  • Andrea

    Havarti with dill or smoked GoudaReplyCancel

  • kaman

    Goat cheese with honey on top!ReplyCancel

  • Mary

    I’ve been loving Manchego lately! So creamy and smooth.ReplyCancel

  • Melanie

    Fantastic photos and ideas!!! I am a huge cheese lover!! Thank you for the ideas- 😉🎉❤️ReplyCancel

  • Kate M.

    I’m kind of obsessed with brie and goat cheeses right now, but it’s a wonderful time to try new varieties. And I *love* the giveaway!ReplyCancel

  • Lucy

    I absolutely love fresh goats cheese on toast with jam!ReplyCancel

  • Gasp. This looks so gloriously creamy, crunchy, all around like an amazing experience! The cheese question is actually really hard, but I’d have to say that Gouda and the SHARPEST of cheddar (or its cousins)cheese are my favorite. <33ReplyCancel

  • Joanne

    hm… it’d have to either be gruyere or brie. can’t choose! it also strongly depends on my mood that day :)ReplyCancel

  • Chris

    Love these cheeses and tarts!!ReplyCancel

  • Annette

    My favorite cheese is Halloumi.ReplyCancel

  • Jill

    So hard to choose one!ReplyCancel

  • Kathryn Fahrenkrug

    My current new discovery is a Gouda cheese embedded with black truffles. A heavenly sent!ReplyCancel

  • Krista

    Brie, but it breaks my heart to choose only one favorite!ReplyCancel

  • Lisa

    EpoiseeReplyCancel

  • Not to sound “cheesy,” but I’ve never met a goat cheese I didn’t get along with. Whether swirled into pasta or a salad, tossed into a tart, piled high on a pizza, or partnered with something sweet (hello, honey), it’s creaminess makes my taste buds want to dance and my palate want to party every time.ReplyCancel

  • I absolutely love idea of your little tartlets, but sadly I cannot bear goat’s cheese ,so would have to substitute another cheese :-( xxReplyCancel

  • Lisa Emig

    Rosy GoatReplyCancel

  • Those tarts are so cute!!! I do love a warm camembert! yummm.. my lactose intolerant belly is crying, but cheese is just too good!ReplyCancel

  • Sarah M

    My favorite cheese is goat cheese – hands down. I could put it on everything. My #cheesebabygirl is drooling over these filo tarts you put together and that BEAUTIFUL cheese platter covered in cheese and noms!ReplyCancel

  • Kaitlin

    Oh, my. How can I pick just one cheese?! I love them all. And it definitely depends on what I’m eating it with!ReplyCancel

  • My favorite is goat cheeseReplyCancel

  • Rachel

    Bonne bouche for the win! Legit current favorite cheese. But any stinky wrinkly one will do.ReplyCancel

  • Matt Chua

    I looooove brie

    And your recipes!ReplyCancel

  • marion

    Favorite…not easy but love goat cheese with roasted beets, pistachios and balsamic. The assorted goodies from Vermont Creamery would be a great addition to our family.

    thank you!ReplyCancel

  • Kevin K

    gorgonzola is my absolute favorite! cheese is so yum1!!@!1ReplyCancel

  • kathee

    i love gouda!ReplyCancel

  • Chris

    This isn’t easy since it’s rare to run across a cheese I don’t love. I’d have to say that hands down a good triple cream brie has been in the running for decades. This is followed by an artisan goat cheese covered with fresh herbs. Put those in front of me and I’m done for! But in a very good way!ReplyCancel

  • I love Humboldt Fog- the perfect goat’s milk cheese!ReplyCancel

  • Allison K

    My favorite cheese is cheddar – sharp, crumbly, intense cheddar.ReplyCancel

  • Devin

    My very favorite is triple cream brie, especially when paired with something fruity like a blueberry spread.ReplyCancel

  • t. lin

    Creamy, milky, hearty, and rich brie or cheddar! Paired with fruits and crackers or by itself! =DReplyCancel

  • Vickie

    Your cheese board is gorgeous..I am pinning for the recipes along with your ALWAYS exquisite photography!
    We love cheese..all cheese.
    I haven’t met q cheese I don’t throughly love.
    But, I use Brie, goat, feta and Parm the most..daily
    ThanksReplyCancel

  • Kathleen

    I like the creaminess of brie.ReplyCancel

  • Nicole Daniels

    Bonne Bouche is the best!ReplyCancel

  • Cady Goudreau

    My favorite Vermont Creamery cheese is Cremont! It’s amazing! I am so thankful for your cheeses!ReplyCancel

  • Robin C.

    My favorite cheese is Red LeicesterReplyCancel

  • Roger Wong

    I like triple creamed cow milk cheeses!ReplyCancel

  • Corey B

    love vt creamery!!ReplyCancel

  • Cate

    The bonne bouche is my favorite cheese!ReplyCancel

  • Kristen

    Vermont Butter & Creamery herbed goat cheese – yum!ReplyCancel

  • I love a nice aged goat cheese! I recently had one with black truffles in it and I was in heaven from the first bite.ReplyCancel

  • Andrea

    goat cheese all day, every day!!ReplyCancel

  • johanna

    port salut is my comfort food.ReplyCancel

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