Vermont Creamery Co-founders Named to Specialty Food Association Hall of Fame

Websterville, VT— Vermont Creamery co-founders Bob Reese and Allison Hooper were inducted into the Specialty Food Association Hall of Fame at ceremony held Sunday during the Summer Fancy Food Show in New York City.

Bob and Allison founded Vermont Creamery in 1984; over the next 35 years, the improbable business partners became pioneers of the artisan cheese movement in the United States, introducing American diners to goat cheese and later, European-style butter.

“It’s an honor to be inducted to the SFA Hall of Fame,” said Bob Reese, co-founder of Vermont Creamery. The Specialty Food Association has been pivotal in supporting crafters of specialty food and fostering a sense of community amongst innovators and we’re thrilled to be a part of the movement.”

“We are grateful for the validation from our peers in the specialty food business,” said Allison Hooper, co-founder of Vermont Creamery. “Having transitioned ownership two years ago makes it especially poignant to be recognized for our legacy.”

Today, the Creamery’s collection of artisan dairy products have won hundreds of national and international awards. The mission-driven business became B Corp Certified in 2014, joining just three other cheesemakers in the United States who pledge to “Use business as a force for good.”

“Bob and Allison engrained an entrepreneurial spirit in Vermont Creamery that remains at the heart of who we are today,” said Adeline Druart, president of Vermont Creamery. It takes a village to build a business, but without their vision, our dream to bring artisan cheese and cultured butter to Americans would have never been realized.”

The Specialty Food Association inducted eight individuals whose accomplishments, impact, contributions, innovations and successes within the specialty food industry deserve praise and recognition.

For more information about the Hall of Fame, or the inductees, visit

About Vermont Creamery:

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have won hundreds of national and international awards. In their 35th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit