Vermont Creamery Hooper

$13.60 / 5 oz Wheelprice is $13.60 by 5 oz Wheel

Pasteurized
Microbial Rennet
Age: 3 Weeks
Cow Milk
Goat Milk
by Vermont Creamery
United States

Approachable
Adventurous
Soft
Hard

Vermont Creamery is celebrating 40 years of incredible cheese with Hooper, a one-of-a-kind wheel with just enough funk. Made with a blend of cow’s milk (for creaminess) and goat’s milk (for a slight tang), it’s named for the creamery’s founder Allison Hooper, who has long harbored dreams of a donut-shaped cheese. Washed in a French sea salt brine, this tasty ring is gorgeous from the delicate, wrinkled rind to the oozy creamline. Create a perfect bite with V Smiley Peach Bulgarian Pepper Tomato Jam.

“I eat a lot of cheese at this job, but sometimes one hits my desk that just makes me smile. That’s Hooper—from the playful shape (a donut!) to the delicious funk. Give me this and a package of Hungry Bird Eats crisps, and I’m set.”

Murray’s Marketing – New York, NY

Pasteurized Cultured Cow's Milk And Goat's Milk, Salt, Enzymes.

Murray’s Cheese has a longstanding history with Vermont Creamery and was one of its very first customers, so we’re thrilled to celebrate 40 years of great cheese with them.
Founder Allison Hooper always wanted to create a donut-shaped cheese like the ones she learned about in France’s Loire Valley.
Today, the creamery honors her with a uniquely Vermont take on a French cheese—a washed rind version made with both cow’s milk and goat’s milk.
The brainy, wrinkled texture of the rind, known as a geo rind, is formed by the yeast Geotrichum candidum.
A regular wash in brine made with sel gris (a French sea salt) helps develop a balanced saline flavor, approachable funk, and that orange rind, a hallmark of washed rind cheeses.
The cheese ripens from the outside in. As the cultivated mold used to create its rind starts breaking down the proteins in the paste, a gooey creamline develops under the rind.
The donut shape not only looks beautiful on a board—it also ensures an even balance of creamline to rind and interior paste in every bite.

Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.

Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.

Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.

Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.

Cooperative

Gluten Free

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.