This raw milk, blue veined cheese is aged 3 months giving it a pronounced, pungent flavor.
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A washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semi-soft texture with a nutty flavor. Many times washed with beer. A favorite cheese amongst beer lovers.
2014 Yankee Magazine top four New England cheeses.
2011 American Cheese Society second place winner, Farmstead Non-pasteurized Cow Milk Category.
This French Alpine Cheese is a raw milk cheese aged for 5 months. High moisture French cheese with a hint of salt at the finish. Great for fondues.
Silver medal winner at 2013 Eastern States Exposition.
An 8 month cows milk Romano, rinds are rubbed with Lake Champlain’s Organic Cocoa and olive oil, 8 lb wheel.
Third Place -Best in Class at 2015 American Cheese Society Competition.
This cheese incorporates sundried tomatoes, garlic and chives giving it a spicy flavor that lingers on the palate. This seasonal cheese will only be available during the summer months.
An Austrian Tomme, similar to our Chin Clip recipe, this cheese has been aged in our cheese cave for 6 months. Being of higher moisture content this cheese goes great with your favorite white wine.
Silver medal at the 2010 Eastern States Cheese Competition.
This raw milk recipe is from the mountains in the Austrian Alps. A recipe used from a local village during the fall season. Complex flavors in this cheese are smooth and buttery! Don’t forget your favorite red wine with this one.