Vermont Creamery is celebrating its 40th anniversary in the dairy industry with the launch of Hooper, its first washed rind, doughnut-shaped cheese. The cheese honors its co-founder, Allison Hooper.

Inspired by the traditional donut shape native to the Loire Valley, Hooper features Vermont Creamery's signature wrinkled Geotrichum rind and is washed with a French gray sea salt brine, delivering an exceptional flavor experience and unique appearance. The doughnut-shape is inspired by Allison's cheesemaking education in Brittany, France and helps to create an evenly aged cheese that also adds visual interest to a cheese board or plate. Soft and sliceable, the new cheese boasts a creamery, luxe mouthfeel and bright flavors. Made in small batches with local goat and cow's milk, Hooper carries fruity, funky, savory and buttery flavor notes.

"Vermont Creamery has always been synonymous with high quality and great taste, and we're inspired to continue building on the tradition of craftsmanship that was key to Bob and Allison's vision," says Harry Kahn, General Manager at Vermont Creamery. "A new aged goat cheese honoring Allison's legacy is the perfect encapsulation of our 40th milestone and the exciting years ahead."

Hooper joins Vermont Creamery's legacy collection of award-winning artisan cheeses and is now available at Whole Foods. Hooper is also available at independent cheese shops across the country and will be sold online exclusively at Murray's Cheese Shop for six months.

40th anniversary

When Allison Hooper and co-founder Bob Reese teamed up in 1984, a chance encounter and a big idea to bring French-style goat cheese to Americans quickly evolved into Vermont Creamery and its flagship product, fresh chèvre.

Over the last four decades, Vermont Creamery has led the way as a pioneer in American-made premium goat cheeses, amassing over 400 national and international awards recognizing its artistry and commitment to superior taste. 

Vermont Creamery has grown from just two employees to more than 120 employees and has doubled its physical footprint at its Creamery in Websterville, Vt., with an expansion in 2019 that allowed continued growth and innovation. With added capacity and new equipment, Vermont Creamery became the first U.S company to use state-of-the-art aging technology to produce goat cheese.

"Vermont Creamery began as a passion for quality cheese and a belief that we could create delicious, artisanal dairy while making a positive impact on everyone and everything our business touches," said Hooper. "Over the past 40 years, Vermont Creamery has continued to innovate and perfect its craft while embracing the Vermont spirit and mission that makes Vermont Creamery so special."