With the creamery four miles from the farm, we transport our milk to the creamery on cheese making days. Debora milks the cows and still ships to St. Albans Cooperative. We make small batches of cheese only 8 to 12 times per month and increases it according to demand. We milk registered Holsteins and Brown Swiss cows that are on rotational grazing in the summer months and fed grain and hay during the winter.
We started in June of 2009 and plan to make cheese year around. Debora milks about 30 cows per day and receives awards for the quality of milk she produces. Stan, a graduate of Paul Smith's College, has put his chef days behind him to concentrate on our three cheese recipes.
The cheese facility is in the heart of Morrisville, in the old United Farmers Creamery building. Not only did we renovate the building, but we built our own cheese cave in the basement. We wash and brush the rinds to keep them thin to ensure our product to be one hundred percent edible. Our French cheese is regularly washed using seasonal beers from a local brewery, Rock Art. In addition, we have been washing the rinds of the Chin Clip with wine pressings from Boyden Winery in the neighboring community.
Our cheeses are presently being sold in Stowe's Harvest Market and Mountain Cheese and Wine, Morrisville's Green Top Market, Rock Art Brewery, and at the Creamery. We can also be found each Wednesday afternoon at the Morrisville year-round farmers market in the River Arts building on Pleasant St.
We offer cheese making classes, tours, and tastings available, call ahead for reservations and times. |
photos by Stagnetti Photography |
