The Vermont Cheese
Council is dedicated to
the production and
advancement of
Vermont Cheese

Search our site:

Peaked Mountain Farm

Peaked Mountain Farm
Ann and Bob Works
1541 Peaked Mountain Rd
P.O. Box 207
Townshend, VT 05353
Phone: 802-365-4502
email: pkmtfarm@sover.net

Since 1731, generation after generation of Works Family members have farmed the Connecticut River Valley in farms located in Southern Vermont and New Hampshire. Traditionally cow dairy farmers, today's generation has converted the former Old Morgan Horse Farm in Townshend Vermont into a state of the art Sheep Dairy and cheese making facility.

Home to nearly 100 milking ewes and lambs. Peaked Mounatin Farm is located on a high ridge line overlooking the West River Vally in Southern Vermont. Our flock is milked twice daily from late May to October. The ewes are pampered, enjoying rotational grazing with fresh fields twice daily. The reason is simple...better pastures mean richer milk. The better the milk, the better the cheese.

Peaked Mountain Farm, LLC, is basicly a "Food Farm". Our primary occupation is the production of a unique series of farmstead cheeses produced from our own sheep. We produce Vermont Shepherd, an award winning Pyrennes style cheese as well as our own experimental varieties each year. The farm has an artisianl bakery with breads available from the farm and a local Inns / Restaurants. Lamb is processed at a USDA slaughterhouse and is available at the farm throughout the year. We produce a wide variety of gourmet sausages from our lamb as well. A sugar house produces over 100 gallons of Vermont Pure Maple Syrup each year and even our whey is put to good use fertilizing our 250 blueberry bushes, which we harvest into Blueberry Scones. With an avid local following. Our farm offers classes in bread and sausage making and students from around the world join us as interns specializing in animal science and culinary arts.

It is a pleasure to introduce our farmstead cheeses to you.

Cheese Varieties

Sheep:
Vermont Dandy, natural rind, semi-hard, aged sheep milk cheese.

Cow and Sheep:
Ewe-Jersey, soft-ripened, natural rind, aged cheese, 50% sheep milk 50% cows milk, sweet and nutty, rich and smooth.

Sheep:
Sheepesto!!, aged sheep cheese spread, with olive oil, sundried tomatoes, walnuts, herbs and garlic.

Sheep:
Bo-Peep, fresh sheeps milk camembert.

Sheep:
Sheep Milk Feta, limited quantities from the farm or Brattleboro, Vermont farmer's market.

Sheep:
Vermont Shepherd, an award winning handcrafted farmstead cheese aged for 6 months and made from 100% sheep milk. Winner of the American Cheese Society's Best in Show (August 2000), it is made by six farms and aged in Westminister West, Vermont at Major Farm cave.