We are farmstead cheesemakers, which means we make cheese on our farm, from the milk of our own herd. The milk is always fresh and we know we can count on its quality. 

We are also artisan cheeesmakers. This means our cheese receives the hands on detailed attention that only a quality-conscious, small-scale operator can provide. We make cheese year round, and you can taste the seasonal variations in the cheese. 

We are currently making the following varieties of cheese:

Gouda, a traditional Dutch cheese, is mild and creamy when young. Our aged Gouda develops a nice sharp flavor, becoming drier and crumbly over time. We have flavored Goudas, including Herb (parsley, chives, garlic), Cumin, Nettle, Caraway, and a Chili/Chive/Onion blend.

Mont Blanchard is a cheddar style cheese, named after our local mountain. Available mild, medium, sharp, and extra sharp. Chipotle Cheddar is a spicy variation on this cheese.

Montasio is a traditional cheese of Friuli-Venezia Giulia, in northeastern Italy. We age it for a minimum of six months. It is a fine, full flavored, hard cheese that grates well when aged.

Port Edison, our own creation, is softer than our other aged cheeses. We make it from raw milk, age at least nine months, and it is sharp and very flavorful.

We are now making fresh cheeses, including Mozzarella, Farmer Cheese, Fresh Curds (curd crumbles), Feta, and Queso Fresco.