Cheese Please

During the quiet, gray afternoons of winter, another area of the farm bustles with life: the farmstead creamery. Tucked in its own charming little building next to the stone barn and replete with two 26-gallon Van Riet cheese vats, commercial equipment and a cheese cave, our beloved fromagerie is a quiet and tranquil spot to experiment with new cheesemaking recipes and techniques.

We make a wide variety of fresh and aged cheeses in-house—from the hand-dipped ricotta cheeses crafted from leftover whey to the rich and creamy Tomme, Vecchio and Grana styles that are brined and aged in the cave. Other fromagerie-made favorites also include fresh chevre crafted from goat’s milk, fromage blanc and silky crème fraîche. This year we have been busy developing several new cheeses as well, working with new recipes and techniques to expand on the skills originally gleaned during our training at the Vermont Institute of Artisan Cheese and with cheesemakers Enrique Canut, Marc Druart, Peter Dixon and Gianaclis Caldwell.

We look forward to sharing delicious new cheeses, plus tried-and-true favorites from both our creamery and other local fromageries, in your weekly boxes all year long!

this week's recipes
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scampagnata!
autumn supper

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