Sweet meets heat in this blend of pleasantly spicy pepper jelly with subtle notes of hickory wood smoke. The vermont creamery story begins with this mild goat's milk cheese. It was on a farm in brittany where young allison hooper, working for room and board, learned the time-honored traditions of european artisanal cheesemaking. Working as a dairy lab technician in vermont a few years later, she produced a chevvre for a banquet organized by bob reese, then marketing director of the state agriculture...