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Bonnieview Farm

Bonnieview Farm
Neil Urie
802-755-6878
bonnieview@gaw.com

Bonnieview farm is a 470 acre sheep dairy and creamery located in Vermont’s Northeast Kingdom. The farm is owned and operated by Neil and Kristin Urie. The land has been farmed by the Urie family for four generations, bought first by Neil’s great-grandfather in 1890. Our mission is to produce healthy food first and foremost for the local community, to offer people a connection to their food source, and to keep our land and the animals on it healthy and productive.

Bonnieview is home to 170 milking ewes who rotationally graze on lush green pastures from May to October. It is the delicious rich and creamy milk from these ladies that produce our award winning cheeses. The breeds of our flock, chosen especially for the quality of their milk, include East Fresian, Laucone, Tunis, and Dorset. 

We currently make three varieties of cheese with unpasteurized sheep’s milk from our flock. We are busy in the cheese house on Mondays and Fridays from May to October. Stop by and say hello if you are in the area. We welcome visitors, but request that you please call first.

We sell most of our products at farmer’s markets in Stowe, Greensboro, Craftsbury, and at Montpelier’s winter market. We also sell directly to local stores and restaurants, and thanks to our distributor, the cheese reaches several locations throughout New England. In the fall, we offer mail order gift boxes of cheese and wool products. Please contact us for details.





Cheese Varieties

 

Sheep:
Mossend Blue:  Named after Neil’s ancestral farm in Scotland, this cheese is exceptionally creamy with a mild blue flavor. It’s so good, our two-year-old steals it off our lamb burgers. We often hear, “I never liked blue cheese until I tried Mossend Blue.” *2007, 2nd place, American Cheese Society

Sheep:
Ewe’s Feta: A mild, tangy cheese, wonderful in pesto, baked, or fresh on salads.
*2001 & 2007, 2nd place, American Cheese Society

Sheep:
Coomersdale: A semi-hard cheese, similar to a young pecorino, made with a recipe originally from the Pyrennes.
*2008, 2nd place, American Cheese Society

 



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