VERMONT CHEESE SEARCH2017-03-22T13:26:31-04:00

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A washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semi-soft texture with a nutty flavor. Many times washed […]


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

For more information on where to purchase, click here.


Autumn Oak

This smooth and creamy natural rind cheese is made from the fresh rich milk of the farm’s own ewes. Its flavor is reminiscent of wild woodland mushrooms with a full mouth feel! Approx. 2.5 […]


Plank-aged Alpine style cow’s milk. With its buttery yellow interior and nutty finish, this one is aged at least 6 months. Approx 4 pounds (Avail yr-round)

Bronze Medal at the World Cheese Awards Ireland, 2008, […]

Smoke Artisan Gouda

Firm, not to dry, and with slight crystallization this is a great comparison to traditional dutch gouda. Slightly smoky flavor makes this a very versatile cheese to use for cheese and crackers, grated onto eggs, […]

Bon Père

French for Good Father.  This is a cow and goat cheese blend aged 3-5 months. A delicious mild and creamy cheese that melts great.
Eastern States Big E competition: 2013-Gold, 2014-Gold.

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Feta is traditionally made with sheep milk. You’ll find a lot made with goat milk too. Ours is different because it’s made with cow milk. And because of that, people who don’t like traditional […]


With milk from our 15 grass-fed cows, we created this wheel that is cousin to our sheep milk Coomersdale. Buttery and smooth, it has slightly more tang than Coomersdale. The Ayers and Coomers families […]

Snow White

Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
She’s very pretty, even with a few wrinkles. And no pesky dwarfs to cramp her style. Underneath the gooey creamline there’s a silky pate […]


Our distinctive washed rind cheese made with our certified organic unpasteurized cows’ milk is aged at the Cellars at Jasper Hill for 60 -90 days. Oma balances slightly pungent meaty, savory and sweet flavors. […]