Goat:
Sterling is a typical French Valençay-style cheese. Its truncated pyramid shape is dusted with ash to encourage a beautiful, gray bloomy rind. Ripened for two weeks in our aging cellar, Sterling has a dense, creamy interior with a spicy, goaty bite.

Goat:
Madonna is a small, white bloomy-rinded disc, also ripened for two weeks. A bit milder than the Sterling, Madonna’s interior is smooth and lush. Sometimes ashed for a Selles-sur-Cher-style rind.

Goat:
Fresh Chèvre is available during the summer and fall in a variety of herbal flavors, including lavender, tarragon, and chive. All herbs are grown in our own garden.

Goat:
Smoked Chèvre, available periodically throughout the summer and fall, is fresh chèvre which has been gently smoked over maple and apple wood from the farm. The smoky flavor is intentionally mild so that the fresh cheese is not overwhelmed.

Goat:
Maple Banon is a semi-ripened, hand-formed round of chèvre wrapped in maple liqueur-soaked maple leaves and tied with raffia. This lovely little package has a deep, woodsy flavor with just a hint of sweetness. Only available in limited batches.

Goat:
Feta is available at the farmer’s market only. Made with 100% raw goat’s milk, this salty cheese is reminiscent of true Greek-style feta.

Goat:
Worcester Tomme is 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.

Cow:
Bliss Hill is 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.