Twig Farm Products

Twig Love

2017-04-03T14:54:55+00:00

Twig Love is available around Valentines Day or can be custom ordered for your wedding. Made in extremely small batches from a mix of raw goat and cow milk, this cheese is aged just long enough to be legal (at least 60 days). Semi-soft, mildly tangy and crazy delicious. This cheese might make your special someone blush.

For information on where to purchase, click here.

 

Old Goat

2017-04-03T14:50:48+00:00

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.

For information on where to purchase, click here.

 

Mixed Drum

2017-04-03T14:47:38+00:00

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.

For information on where to purchase, click here.

 

Crawford

2017-04-03T14:44:47+00:00

Crawford is a rustic, eminently crowd-pleasing cow’s milk cheese made from beautiful Ayreshire cow’s milk supplied by our neighbors at Crawford Family Farm (hence the name). A versatile little number that will appease palates across the spectrum. Fantastic served alongside some good Vermont apples (or cider), and that’s just the beginning. Semi-firm, a touch sharp, 100% delicious.

For information on where to purchase, click here.

 

Big Cow

2017-04-03T14:40:25+00:00

A limited edition, extra small batch version of our Crawford that we make in larger forms and age for a minimum of 10 months for a truly tasty, nuanced flavor. (Fun fact: the finished cheese resembles the world’s most delicious UFO.) Made from Crawford Family Farm’s Ayreshire cow’s milk. If you feel like wandering a little outside the (Caerphilly or Comte) box, take a deep dive into a hunk of this stuff. You won’t be sorry.

For information on where to purchase, click here.

 

Fuzzy Wheel

2017-03-27T15:02:18+00:00

The recipe for the Fuzzy Wheel is loosely based on the Twig Farm Washed Rind Wheel, but includes both cow and goat milk and the more rustic appearing natural rind. The texture of fuzzy wheel is softer than the Twig Farm Goat Tomme, and the taste is perhaps a little more daring. The milk for fuzzy wheel is from lactating animals working at the following dairy farms: Twig Farm / Michael Lee, West Cornwall VT (30 goats), Animal Farm / Diane St. Clair, Shoreham, VT (7 cows) and Dan Robertshaw, Bridport, VT (35 goats).

For more information on where to purchase, click here.

Square Cheese

2017-03-27T15:05:07+00:00

A raw goat milk cheese, aged about 80 days. The texture is semi-soft and the rind is natural and rustic in appearance. The cheese is formed in a tied cloth that makes the cheese have its square shaped. In the middle of the cheese is an indentation from where the knot was tied. Square cheese is made with milk just from Twig Farm goats. Square Cheese won Third Place in the Farmstead Goat Cheese category at the American Cheese Society Competition in 2007.

For more information on where to purchase, click here.

Goat Tomme

2017-03-27T15:08:23+00:00

A raw goat milk cheese, aged about 80 days. The cheese features a natural rind and a semi-hard texture. The milk for this cheese is made with the milk from pastured goats on our farm and from the farm of Dan Robertshaw, an off-the-grid dairy in Bridport, VT. Tomme was a ribbon winner at the American Cheese Society competition in 2006.

For more information on where to purchase, click here.

Washed Wheel

2017-03-27T15:11:41+00:00

A washed rind cheese made with raw goat milk and sometimes a little raw cow milk, aged about 80 days. As the cheese ages, the rinds are washed with a whey brine. The texture of the cheese is semi-soft and the flavor is full. This cheese is made from goat milk from our farm and sometimes with cow milk from Joe Severy’s farm in Cornwall, Vermont.

For more information on where to purchase, click here.