• A RAW GOAT’S MILK BLUE •
Raw goat’s milk, animal rennet, cultures, salt.
Cow’s milk, tomme style. Named after the farm from which our cow’s milk comes from, this cheese has a semi soft paste and aromas of cultured butter. It has a smooth lingering mouth with a sharp buttery finish.
Introduced in May 2003, this little gem was awarded the blue ribbon at the prestigious ACS competition in San Francisco three months later! A small round wheel, Vermont Brebis (pr. bray-bee) is olive-y and mushroomy and runny when ripe. Has a luscious mouth feel 6 ounce round (Avail May-Oct)
1st place award in 2003, BRONZE MEDAL at the World Cheese Awards in London, England Sept 2004, 3rd place 2005, SILVER medal World Cheese Awards 2006, 3rd place 2007 (ACS)
Introduced in 2001, this small round is in the style of Brin d’Amour with a slightly different herb crust. It is Provence in nature with rich buttery notes and an almost floral finish. Another American Original for Willow Hill Farm! 8 ounce round (Avail. May-Oct)
1st place award in 2001, 2nd place in 2002, 2nd place 2004, SILVER MEDAL at the World Cheese Awards in London, England Sept 2004, 3rd place 2005, 3rd place 2006
This smooth and creamy natural rind cheese is made from the fresh rich milk of the farm’s own ewes. Its flavor is reminiscent of wild woodland mushrooms with a full mouth feel! Approx. 2.5 lb wheel (Avail Late Aug-Feb)
2nd place 1999, 1st place 2000, 2nd place in 2002, 3rd place in 2003…Gold Medal at the World Cheese Awards in London, England Sept 2004!
Semi-ripened soft sheep cheese that is buttery and citrusy with an herby finish. Can be further ripened to a runny earthy delicacy! 6 ozs. (Avail May-Oct) “Soft and buttery cheese……” Yankee Magazine (Oct 2006)
1st place award in 2001, 3rd place 2005, GOLD medal World Cheese Awards 2006, 2nd place 2007 (American Cheese Society ‘ACS’)
A uniquely American take on the French St. Marcellin, St. Albans takes its name from the town of St. Albans, Vermont and recalls the Creamery’s longstanding partnership with the St. Albans Cooperative, longtime producers of our high-quality cows’ milk. It is our first non-GMO Certified cheese as well as our first cheese made with 100 percent cows’ milk.
Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in a breathable, perforated film. Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust. The crock serves as an ideal vessel for baking; warm St. Albans in the oven for a decadent, silky fondue and serve with sliced baguette or roasted fingerling potatoes.
The OG indeed. Old Goat is made in extremely small batches from grassy spring milk, this cheese is aged for a minimum of 11 months in order to develop into something sublime. Semi-firm, mildly tangy and complex, with a long creamy finish. 100% raw goat’s milk. This cheese stands alone.
Subtly flavored, rustic and savory, our Mixed Drum hangs out in our cellar for a minimum of 4 months to achieve peak deliciousness. As the name suggests, it blends the milk from our goats with that good Ayreshire cow’s milk from the Crawford Family Farm. Equally at home on a Ploughman’s Lunch platter (pickles, mustard, etc.) or paired with dried fruit and a stellar dessert wine. Makes the best grilled cheese of all time.