SAGE FARM GOAT DAIRY 2017-04-03T16:15:57+00:00
sage farm goat dairy logo


Sage Farm Goat Dairy is a small, family-run farm and creamery located on 27 acres of pasture and woodland in Stowe.  Established in 2008 by sisters Molly and Katie Pindell with help from their partners, David Wilkens and Bob Sabolefski, Sage Farm produces a variety of cheeses from the milk of our herd of registered Alpine goats.

Our farm is intentionally small, as one of our primary goals is to maintain a family-run operation. We take great care in managing our herd and our land. The goats graze outdoors as long as the ground is free of deep snow. We change our paddocks daily, providing the goats with a diverse diet of fresh pasture plants and browse. In the winter months, the herd eats hay grown on our own land and from another family farm in our local area. We supplement their feed ration with organic grain.

Our cheeses reflect our dedication to small-scale production. Each cheese, from ashy pyramids to smoked chèvre, is hand-ladled and carefully ripened in our own cave. We handle all of our own distribution, making sure that buyers receive cheese in the best condition possible. We participate in two local farmer’s markets and we enjoy the face-to-face interaction with our customers.


Sage Farm currently sells cheese at the Stowe Farmer’s Market, the Waitsfield Farmer’s Market, the Burlington Winter Farmer’s Market, Harvest Market (Stowe), Stowe Cheese and Wine, Green Top Market (Morristown), Bedford Cheese Shop (NYC), Healthy Living Market (South Burlington), Formaggio Kitchen (Cambridge/Boston), Central Bottle Wine and Provisions (Cambridge), Joppa Fine Foods (Newburyport), and at select restaurants in our local area.


Sage Farm

Molly Pindell
2248 West Hill Road
Stowe, VT 05672




Spruce is a supple, creamy, bloomy-rinded round wrapped and aged in strips of spruce bark harvested on the farm. Made in the fall and winter with a combination of goat’s and cow’s milk, and in deep winter with cow’s milk alone, Spruce has a surprisingly mellow paste with an unmistakable woodsy zing from the tannins in the spruce bark.

For information on where to purchase, click here.



Snowball is a hand-formed ball of chévre dried down to a sec consistency. Aged 2-4 weeks, the snowball has a tannish-white geotrichum/penicillin rind and a firm, almost crumbly paste.

For information on where to purchase, click here.


Black Madonna

Black Madonna is a hand-formed round coated in ash, reminiscent of the French Selles-sur-Cher. Ripened for 2-3 weeks, Black Madonna develops a complex, speckled rind, taking on the appearance of a rounded river stone.

For information on where to purchase, click here.



A lush combination of our own goat’s milk enriched with Jersey cream from Butterworks Farm in Westfield, VT, Belvidere is a decadent treat. Belvidere’s yeast-ripened Geotrichum rind imparts a wild, bready aroma and flavor. Aged 3-4 weeks.

For information on where to purchase, click here.


Bliss Hill

A wintertime collaboration with Mt. Mansfield Creamery, made from the milk of their herd of Holsteins and Brown Swiss. Bliss Hill is a bloomy-rinded round bisected with a layer of ash. The rich winter milk gives this cheese an intensely creamy profile while the ash gives it just a hint of tang.

For more information on where to purchase, click here.

Worcester Tomme

A raw-milk offering only available during the winter months. A rustic, Alpine-style tomme, Worcester is aged 3-5 months, developing a natural, earthy rind. The interior is pleasantly mild and smooth, with a little goaty kick.

For more information on where to purchase, click here.