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Sage Farm

Sage Farm
Molly Pindell
2248 West Hill Rd
Stowe, VT 05672
802-760-0943
mollypindell@gmail.com
www.sagefarmgoatdairy.com


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 a small herd of registered Alpine goats

Our farm is intentionally small, as one of our primary goals is to maintain a family-run operation. We also take great care in managing our herd and our land. The goats graze from May through November. We change our paddocks every day, 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 Stowe. 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. We handle all of our own distribution, making sure that buyers receive cheese in the best condition possible. We do most of our business at local farmer’s markets and we enjoy the face-to-face interaction with our customers.

Availability
Sage Farm currently sells cheese at the Stowe Farmer’s Market, the Waitsfield Farmer’s Market, the Montpelier Winter Market, Harvest Market, Mountain Cheese and Wine, Green Top Market, Healthy Living Market in S. Burlington, Formaggio Kitchen in Cambridge/Boston, Central Bottle Wine and Provisions in Cambridge, Joppa Fine Foods in Newburyport.and at select restaurants in the Stowe area.

We welcome visitors to the farm in season (April-November) during our open hours Fridays and Saturdays 12-4. 







Cheese Varieties

 

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. 

 



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