Vermont Creamery St. Albans Wins Good Food Award

Vermont Creamery was once again honored with a Good Food Award this year, this time for St. Albans, a St. Marcellin-style aged cheese made from cows’ milk. The awards shine a spotlight on the taste-making crafters at the forefront of deliciousness and social and environmental excellence. The awards were announced on January 11 at a ceremony held in San Francisco, California.

This is the fourth Good Food Award for Vermont Creamery in the past five years. Previous winners include Bonne Bouche, the Creamery’s flagship aged goats’ cheese in 2014, Coupole in 2015 and Bonne Bouche again in 2017.

“We are proud to earn the recognition of the Good Food Foundation, an organization whose core values so closely align with our own,” said Adeline Druart, President of Vermont Creamery. “Winning a Good Food Award affirms our commitment to social and environmental excellence and outstanding product quality.”

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Launched in 2016, St. Albans is the Creamery’s first 100 percent cows’ milk aged cheese and the first to receive Non-GMO Project certification. The uniquely American take on the French St. Marcellin is packaged in a ceramic crock for easy heating in the oven. When heated, the cheese becomes silken, like a mini fondue.

Vermont Creamery’s St. Albans was one of two Vermont cheeses to earn this accolade in 2019, Spring Brook Farm’s Reading also took home a Good Food Award.