Best of Vermont Creamery Set
Cream of the crop.
The name says it all. This selection of dairy has all of Vermont Creamery’s best: two kinds of cultured butter (one with sea salt crystals and one with sea salt and maple sugar—it’s from Vermont, after all) and two kinds of aged goat cheeses (their super creamy, nutty Cremont and ash-ripened Bonne Bouche). Tear open a hot biscuit or a package of crackers and spread happy.
Purchases ship overnight on Tuesday, for Wednesday arrival. All purchases made by 7 AM EST on Tuesday will ship for delivery the following Wednesday. Purchases made after 7 AM EST on Tuesday will ship the following Tuesday.
Photography by Bobbi Lin
Details & Materials -
Cremont-Pasteurized cows’ milk, pasteurized goats’ milk, pasteurized cows’ cream, salt, cultures, enzymes; Bonne Bouche- Pasteurized goats’ milk, salt, cultures, enzymes, ash; Cultured Butter Sea Salt Crystals- Pasteurized cows’ cream(milk), Sea Salt, Salt, Cultures; Cultured Butter Sea Salt & Maple- Pasteurized cows’ cream(milk), maple sugar, sea salt, salt and cultures;
Cremont- 5 ounces Bonne Bouche- 4 ounces Cultured Butter Sea Salt Crystals- 6 ounces Cultured Butter Sea Salt & Maple- 4 ounces
Care & Notes
Unopened, butters and cheeses will last in the refrigerator 60 to 90 days.
Keep refrigerated until ready to eat. Serve at room temperature. Cheese will continue to ripen over time.
Shipping & Returns
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Thanks to Wylie Dufresne and some proudly American ingredients.
The perfect snack for planners or procrastinators.
Three budget-friendly courses to gather ’round.