Siblings Jim, Cindy and Sherry have come together to bring you this cheese.  Since 1950, our family has farmed in Whiting, VT.  We are proud to be conserving and preserving the family farm, its heritage breed and historic barn.  The 1910 barn now houses our cheese-making facility as well as our heifers.  Some of our cows are descendants of the original Ayrshires from five decades ago.  We know each by name (and attitude!).  Spring, summer and fall, we see Violet, Dixie and the other girls grazing in the pasture.

Our cheese begins with fresh, raw rBST-free milk.  Ayrshire milk is distinctive due to its minute butterfat globules which result in a cheese that is smooth, creamy and uniquely sweet.  Within an hour of milking, cheese-making begins in our kettle shaped vat.  The 4 lbs wheels are made in small batches by hand with a minimum of culture.  The slow aging and development of the rind contribute to the “terroir” of our alpine style farmstead cheese.  We believe that great cheese is made by careful craftsmanship and the finest ingredients.  Savor “Vermont Ayr” at room temperature to best appreciate its flavor.