Along with our plain Monterey Jack, this was our first award winner. It is a simply brilliant combination: mild cheddar with the mild taste of fresh organic green onions-light and delicious! It’s also a […]
Our natural rind blue cheese is aged for approximately three to four months. Made with our organic, unpasteurized cow’s milk, our Blue is as approachable as it is pleasantly complex with a mild Blue […]
This traditional Tomma has a bright milky flavor and slight tang when young, becoming sharper and more robust with age. Wild molds are encouraged during aging resulting in rind resembling gray stone. […]
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.
Our rolling vibrant pastures and crisp mountain air are embodied in our terroir and find delicious expression through our Farmstead Cheddar. We use only the freshest raw whole milk directly from our own herd […]
Requires a minimum of 10 months in our cellars before it has achieved its full potential. Plymouth is our signature cheese, deep and complex, which will excite and entice the palate. Robust and with […]
Red foil envelops this ivory cheese streaked with blue veins and punctuated with irregular holes and small eyes. Clean, fresh and original, this cheese has a smooth, creamy texture and mild peppery accents.
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 […]