Willow Hill Farm

We are a small organic diversified farm located 1200 feet above sea level in the foothills of the Green Mountains. We are dedicated to using old world methods in making our cheeses (and yogurt) and believe it directly affects flavor. All of our animals graze on the indigenous grasses and herbs of our hillside pastures, which in turn creates unique flavor profiles in the cheese-it is truly of the land! Each batch of cheese is handmade and then matured in our underground caves which are ventilated by the surrounding woodland on our farm.

Each of our award-winning cheeses is seasonal and available nationally in select fine cheese shops, co-ops, and restaurants. For availability and ordering info please visit our web site.

Cheese Varieties

Sheep:
Alderbrook, buttery, soft-ripened sheep cheese, award-winner 2001, 2005

Sheep:
Autumn Oak, woodsy, mushroomy aged sheep milk cheese, award winner 1999, 2000, 2002, 2003, 2004

Sheep:
Blue Moon, a tangy, creamy, crisp mild blue cheese made from our own unpasteurised sheep milk, aged approximately 3 months in our caves.

Cow:
Fernwood, washed rind, unctuous soft cheese made from Brown Swiss/Dutch Belts' milk, international award-winner 2004, 2005 (International)

Sheep and Cow Blend:
Mountain Tomme, delightful blend of sheep and cow's milk, nutty, buttery nuances of toasted almonds!

Sheep:
Summertomme, herb-coated sheep milk cheese, with floral notes, award winner 2001, 2002, 2004, 2005

Sheep:
Vermont Brebis, soft-ripened, mushroomy, creamy little morsel, award winner 2003, 2004, 2005

Sheep:
Sheep Milk Yogurt, creamy European style sheep yogurt, award winner 2002, 2003, 2004

Cow:
La Fleurie, buttery, soft-ripened cheese like a mini Camembert!

Sheep:
Cobble Hill, creamy, buttery, sheep milk, soft-ripened cheese, award winner 2003, 2004

Contact Info

Cheese Varieties