Our farmstead cheese is made by hand using traditional techniques, and each wheel receives individual attention.  Cheese making begins in our kettle-shaped vat within
an hour of milking.  By adding only a small amount of culture, we succeed in revealing the complex flavors of our “terroir”—the land that the animals graze. 

After the rennet has worked its magic of coagulation, the curds are cut and stirred by hand for an hour as the vat continues to heat the whey.  When the curds achieve the right degree of firmness, we put them into molds lined with cheesecloth, apply light pressure and turn them every few minutes.  They spend a few hours in the molds, then overnight in a salt brine, before being placed on ash boards to age in our cave at 55 degrees and 80 percent humidity. 

The slow aging process and the development of a natural rind continues to allow the complex flavors of the milk to emerge in the final cheese flavor.  The rind is edible and imparts an earthy contrast to the creamy sweetness of the interior of the cheese.

We are currently making one style of cheese,       Vermont Ayr, an alpine style farmstead cheese made from raw milk, in 1 and 4 lbs wheels.