Cremont is like the cream puff of the cheese world. Its chewy ivory rind gives way to a double creamy, luscious goat-and-cows-milk center. It's so reliably delicious, so totally crowd pleasing, Cremont has inspired our own fantasies of leaving it all behind and moving to Vermont to make cheese for a living. But we'd settle for a road trip to Vermont Creamery, a bit of a cheese 'oliday.
tip of the tongue
Bake it in a puff pastry with a sweet smear of blueberry jam.
Pasteurized Cultured Cows' and Goats' Milk, Pasteurized Cream, Salt, Enzymes
- Contains dairy.