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Kashar

Turkish Basket Provolone, aged for at least 2 months, then rubbed with olive oil and polished to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier […]

Chèvre- Herbed

A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in […]

Chèvre- Garlic

A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in […]

Feta

Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
The goats are on vacation so we came up with a crumbly, yet velvety raw cow’s milk feta. Mildly salty and surprisingly funky, our version is […]

Washed Wheel

A washed rind cheese made with raw goat milk and sometimes a little raw cow milk, aged about 80 days. As the cheese ages, the rinds are washed with a whey brine. The texture of the […]

Trillium

This cheese is the same as the Marabella but made with goats milk and organic Jersey cows milk.  It is made from October to December.  5-6oz lactic cheese with a geotrichum/p.candidum rind with 2 […]

Suffolk Punch

Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata made by stretching lactic fermented curd in hot water to form the traditional shape. Caciocavallo – cheese on horseback, refers to the way two […]