Image courtesy of Vermont Quarries Corp.
For decades, homeowners feared marble in the kitchen. Vermont Quarries changed that narrative with Danby Marble. Mined from the world’s largest underground quarry, this stone is technically superior to many Italian marbles—boasting lower absorption rates and higher density. It offers the classic white marble look without the fragility. It is the patriotic and practical choice for the serious chef’s kitchen.
The American Rival: Denser, Stronger, Local.
“Marble is too soft for the kitchen.” We have all heard this myth. Vermont Quarries exists to prove it wrong. Located deep inside the Dorset Mountain in Vermont, they mine the legendary Danby Marble. This is not just another white stone; it is a geological anomaly that combines the beauty of marble with a density that rivals granite.
Iconic Stone: Imperial Danby
The Collections – Danby Series
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Imperial Danby: The most sought-after cut, featuring soft gold and light grey veins on a creamy white background. It is the ultimate alternative to Calacatta Gold.
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Eureka Danby: Known for its darker, more prominent veining, offering a classic, bold look for kitchen islands.
Innovation – The Density Factor Why is Danby different? It has a significantly lower water absorption rate (0.06%) compared to Carrara or Calacatta. This means it resists staining much better than Italian marbles. It is the “workhorse” marble, designed to be used, cooked on, and lived with.
The Verdict If you love the look of white marble but are terrified of red wine stains, Danby Marble from Vermont Quarries is your safety net.
See the performance: Explore Danby Marble