Named for the Cream of Vermont, this is a mixed-milk cheese combining local fresh cow and goat milk with a hint of Vermont cream. A special cocktail of yeasts and mold are added to create its unique flavor and help coagulate the milk overnight. The fresh curd is shaped by hand and then aged for two weeks to develop the cream colored rind and luxurious interior. Enjoy slathered on crust bread with fig jam or feature on a cheeseboard.