Celebration of the New Year got an early start, when on December 27, Hildene announced that the first Hildene Farm Cheese was ready for tasting. The fresh chevre is proof positive that the three long years of planning, building and working towards the goal of cheesemaking at the Rowland Agricultural Center at Hildene Farm had been well worth the wait.
Visitors to the Welcome Center over the holiday season applauded the first cheese in a line of future signature Hildene Farm cheeses, giving it high marks.
As farm rhythms go, while the season for goat cheese production ends, the season for kidding begins, but the barn will remain open for public viewing year round as cheese production with cow’s milk continues throughout the winter. For the agricultural center’s inaugural year, Hildene Farm Cheese, cow or goat, aged or fresh, will not be available for purchase until this summer. At that time, the regular goat cheesemaking schedule will resume with fresh cheese (chevre) being made on Mondays and, on alternating Thursdays Gouda and Feta, both of which will then be aged from four to six months.
Based on the 2010 production schedule, the following cheeses will be available for sale at The Museum Store, summer of 2010: fresh chevre, and aged cow’s cheeses, Edam and Havarti. By fall, goat Gouda and Feta will be added to the list of available cheese offerings fresh from Hildene Farm.
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