Cacio E Pepe
The essence of Italy in a dish
preview mode
Explore Murray's Latest On Sale!
This item is temporarily unavailable
While working on a dairy farm in Brittany, France, Vermont Creamery's co-founder Allison Hooper learned a thing or two about churning cultured cream (crème fraîche) into thick butter. Crafted in small batches, the cream transforms into a rich European-style butter with 86% butterfat and a fresh-off-the-farm taste. This butter is especially great for baked goods that feature the taste of pure butter (think flaky croissants) or simply spreading on a crusty baguette with Sidehill Farm Strawberry Jam.
As the baker in my family, I can say that the secret really is in the butter, specifically this butter, for how I can get my cookies so fluffy and flavorful.
Allergens: Milk
Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.
Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.
Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.
Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.
The essence of Italy in a dish
A cool, creamy summer cake
A cheesy classic from one of NYC’s top restaurants
Homemade pasta with pesto sauce
A cheesy bite of egg, onion and veggies
Our Go-To Version of an American Icon
Our Go-To Version of an American Icon
Easy and cheesy homemade pastries
A classic melt using our select aged Comte
A sweet and nutty take on classic cheesecake.
Classic NY-Style cheesecake, made tangier with chèvre
A deceptively simple autumn meal worthy of a special occasion
A deceptively simple autumn meal worthy of a special occasion
Three cheeses. Earthy truffle. All-out decadence.
Crispy golden coating, creamy green center - a perfectly pleasing bite
Beef up this Italian specialty with unexpected ingredients
Creamy feta amps up this classic sandwich.