Taylor Farm Cheese

Originally strictly a dairy operation, over the years we have added a cheese making facility, lodging, a farm stand, sleigh rides and educational activities. In 2001 the farm was put into conservation through the Vermont Land Trust and the generosity of the Freeman Foundation and many of our neighbors. We purchased a portion of the farm and continue to practice sustainable agriculture on the entire property.

For the past five years we have hand-crafted award winning European-style raw milk Gouda cheeses using fresh, sweet milk from our herd. Currently about 1,000 pounds of cheese are produced each week. After a minimum of two months of aging the wheels of cheese are ready for your table.

Several traditional and contemporary varieties of Gouda are made. All varieties of our Gouda cheeses are made with our own raw milk. This creates cheeses with a depth of flavor not found in others made with pasteurized milk. Taylor Farm Gouda is a creamy, semi-firm cheese which one of Manhattan's finest cheese shops calls, "better than Holland's best."

Each batch is made by hand on our Londonderry, Vermont farm. We are committed to producing cheese from milk which has no growth hormones added, from cows who graze on 180 year old permanent pastures free from pesticides, herbicides and chemical fertilizers. Their hay is from our own fields and the grain is custom blended.

To reach Taylor Farm, take Route 11 West toward Bromley Mountain from Londonderry. Taylor Farm is 1 mile from town on the right. Coming from Manchester, take Route 11 East past Bromley. Taylor Farm is 1.2 mile past the Swiss Inn on the left.

All of our cheeses are sold by the pound, in waxed wedges, or in a wheel. We make 1, 2, 5 and 10 pound wheels. Please know that wheel weights are approximate and will vary slightly due to the handmade nature of the cheeses. Call to order, 802-824-5690. We look forward to hearing from you!

Cow:
Vermont Aged Gouda, raw milk, the gem of our line of Goudas, these wheels are aged at least one year. This produces a firm, intensely flavored cheese more sophisticated than our other varieties. And people bang on the farmhouse door asking "Is it ready yet?" It seems, once you try it, it's hard to forget. But be patient - it is worth the wait. Very limited supply. Sold by the pound, call to inquire: 802-824-5690

Cow:
Maple Smoked Gouda, raw milk, in the words of Henry 'The Cheeseman' Tewksbury, author of Vermont Cheeses, "Even smoked Gouda from Holland...does not compare with the excellence of this local product." Smoked with maple wood, our farmstead Gouda takes on a new dimension. Milder than hickory-smoked cheeses, this is our most popular cheese and my personal favorite.
Awards-200, 2001, 2003 American Cheese Society

Cow:
Chipotlle Gouda, raw milk, has a conservative sprinkling of smoky, red Chipotle peppers adds a lively twist to this unique variety. Not too hot, for those who have some trepidation - just right.

Cow:
Garlic Gouda, raw milk, this is our fastest selling flavored variety. Mellow garlic pairs nicely with the Gouda in melted cheese sandwiches or in omelets. I tell pople this cheese will help fight winter colds - but that statement hasn't been evaluated by the Food and Drug Administration! Besides, who needs an excuse?

Cow:
Cumin or Caraway Gouda, raw milk, known as Leyden in Holland, these varieties are studded with lightly toasted cumin or caraway seeds. Smoked caraway is also available.