Websterville, VT— June 22, 2016—Continuing their tradition of innovation in artisan cheesemaking, Vermont Creamery will unveil its newest aged cheese, St. Albans, at the 2016 Summer Fancy Food Show (Booth #567). St. Albans will launch at retail in October 2016.
A uniquely American take on the French St. Marcellin, St. Albans is a story of firsts. It is Vermont Creamery’s first aged cheese made from 100 percent cows’ milk and is on track to become their first non-GMO Certified cheese.
“St. Albans represents Vermont Creamery’s progress over the last thirty-two years; what began with a desire to bring a St. Marcellin-style cheese to the shelves of American grocery stores grew into our company’s efforts to gain our first non-GMO certification,” said Co-Founder Allison Hooper. "With the release of this cheese, Vermont Creamery is modeling the transition of Vermont dairy farms to non-GMO feed.”
Taking its name from the town of St. Albans, Vermont, the cheese recalls Vermont Creamery’s longstanding partnership with St. Albans Cooperative — a group of over 300 dairy farmers and the longtime producers of our high-quality cows’ milk. In partnership with Vermont Creamery, the St. Albans Co-op selected Paul-Lin Dairy in Bakersfield, VT as the proving ground for producing non-GMO Certified milk.
St. Albans begins with fresh, pasteurized Vermont milk sourced from Paul-Lin Dairy, a multi-generational farming family. At optimal maturity, the delicate cheese disks are gently placed in sturdy ceramic crocks and wrapped in a breathable perforated film. Even after packaging, the living cultures continue to develop the rind and paste of the cheese.
The interior of the cheese becomes soft and spreadable, while the flavor becomes more robust. Protection during the long journey from Vermont, the ceramic crock also serves as the perfect baking vessel, allowing the cheese to be warmed in the oven before serving with rustic bread.
For more information about St. Albans or to sample the cheese, visit Vermont Creamery at the Summer Fancy Food Show, booth #567. For high-resolution images and sample requests, contact Kara Herlihy, kherlihy@vermontcreamery.com.
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 32nd 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 www.vermontcreamery.com.