WEBSTERVILLE – Adeline Druart, president of Vermont Creamery, grew up in a small village in eastern France called La Villeneuve. It looks, she said, a lot like Vermont, with a church in the center of the village and old stone houses surrounded by green pastures and small dairy farms.
“In the morning they walk the cows to the pasture, in the evening they walk back,” Druart said. “You have to time when you come back from work so you don’t get stuck in the herd.”
Both of Druart’s grandparents were dairy farmers. She attended a national dairy school to learn how to make cheese, then went for a master’s degree in biotechnology at the University of Lyon, where she was required to serve an internship.
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