Vermont Creamery's Cremont - named for the “Cream of Vermont” - is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. This cheese is a true celebration of Vermont Creamery’s terroir. An American original crafted in the bucolic Green Mountains of Vermont that combines the nutty taste from of crème fraîche, the creamy texture of Bonne Bouche, and the wrinkled geotrichum rind of Bijou. A special cocktail of yeast and mold are added to create its unique flavor and to coagulate the milk overnight. The fresh curd is shaped by hand and then aged for two weeks to develop the unique cream colored rind and luxurious, smooth interior. Serve slathered on crusty bread with fig jam, or share with friends as part of a cheeseboard.