The Vermont Butter & Cheese Creamery, Eckrich
The Vermont Butter & Cheese Creamery is the proud parent of 11 awards from the 2012 American Cheese Society Competition. The awards include four first place ribbons for their Crème Fraiche , Quark , Coupole , and Feta. The competition included 1,711 cheese entries from 254 different companies in the United States, Canada and Mexico. Allison Hooper, Co-owner and Founder, states, “These wins validate our everyday work and commitment to making the best quality cheese, crème fraîche and butter. We are thankful to the farmers that produce milk for us, to our employees that give their best each day, and our customers who have supported us for over 28 years.” Eckrich has introduced a new lower sodium smoked sausage using an all-natural sodium alternative. The sausage is full flavor with one-third less sodium than other smoked sausage products. This latest offering was launched as part of a campaign by parent company John Morrell Food group to offer low sodium alternatives. Charles Gitkin, VP, Marketing, Innovation and R&D for the John Morrell Food Group, states, “Our natural sodium alternative allows for a one-to-one replacement of salt, so you never know it’s missing.” The new offering will be available this fall in 13-ounce packages.