James Bond of Dairy
July 21, 2003

Did you know that we have our own international food celebrity right here in Williston? That’s right, it’s Bob Reese of the Vermont Butter & Cheese Company. Not many would guess that this funny, mild mannered, devoted father of three boys actually leads a double life as the James Bond of the dairy world. You may find Bob hobnobbing with New York City’s top chefs one week, consulting in Bosnia the next or, wait, is he at Chicago’s Fancy Food show this week? (We are never quite sure where to find our dashing Bob.) He and a partner own one of the world’s most successful specialty food companies; from Websterville, VT they produce award winning goat cheeses, crème fraiche, formage blanc, mascarpone and butter. Their Impastata Creamy Goat Cheese won first place at the 2002 World Cheese Championships and the luscious butter (86% butter fat), won the 2002 American Cheese Society’s blue ribbon. While we only dream of the food flirtations Bob has experienced over the past two decades in the business, we can grab a little slice of the action right here in Williston by visiting Adams Farm Market and treating ourselves to Vermont Butter & Cheese products.

Tzatziki (Ta-zee-ki)
This Greek dip is healthful, fast, and fabulous when made with Vermont Butter & Cheese formage blanc, a fat-free cows milk cheese. Mix ingredients together and pair Tzatziki with Costco’s baked Naked Chips.

- 2 8 oz. containers of fromage blanc (strain excess water from container)
- 1 cucumber seeded and grated (wrap in papertowel to squeeze out water)
- 4 minced garlic cloves
- zest of one lemon
- 2 t olive oil (optional)
- 1-2 t lime juice
- Kosher salt to taste

Gramp’s Summer Potatoes
Gather together baby red potatoes, fresh or frozen peas, fresh mint, chives, Vermont Butter & Cheese butter and crème fraiche, kosher salt, and fresh pepper. Steam potatoes for about 15 minutes (until one pierces easily with a pick). Toss together with remaining ingredients in any quantities you desire- this is foolproof and tastes like summer in your mouth.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008