A little cow, a little goat

Allison Hooper of Vermont Butter & Cheese Creamery says that the newest product, Cremont ($9.99 for 5 ounces), is “a gateway cheese,’’ bridging the gap between strong and creamy. The name Cremont is a mashup of “cream’’ and “Vermont.’’ The longtime cheesemaker — she’s been at it in Websterville for 26 years — decided that there was a niche market for a cheese that brings together cow’s and goat’s milk in one delicious package. It offers what Hooper calls the “citrus-y fresh acidity’’ of goat and the “creamy mouth feel’’ of cow. Cremont, a soft-ripened cheese with a wrinkled, edible skin, is typically five weeks old by the time you get it. Eat it right away or let it ripen for a month in the fridge — as if you could ignore it for that long. Central Bottle, 196 Massachusetts Ave., Cambridge, 617-225-0040;the Wine & Cheese Cask, 407 Washington St., Somerville, 617-623-8656; Esprit du Vin, 25 Central Ave., Milton, 617-296-9463; Idylwilde Farm, 366 Central St., Acton, 978-263-5943; Shubie’s, 16 Atlantic Ave., Marblehead, 781-631-0149;the Vin Bin, 27 South Bolton St., Marlborough, 508-480-9463.