OUR CHEESE

CHESTER A natural bloomed-rind raw cow milk cheese. Soft, buttery and pungent, this soft-ripening cheese highlights the lush character of the milk raised on the pastures of Chester, VT. Seasonal availability only in 2.5 pound wheels.

DANBY Crumbly, tangy, salty raw goat milk Feta. As pure and white as the marble pulled from the local Danby, VT quarries. Drizzle with a little light oil and herbs or add to fresh green salads. Seasonal availability only.

DORSET A washed-rind, raw Jersey cow milk cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. An elegant appetizer or dessert, often served here in the historic village of Dorset, VT. Available year-round in 2.5 pound wheels.
Winner American Cheese Society (2008)
Winner World Jersey Cheese Awards (2008)

EQUINOX A hard, extra-aged, raw goat milk cheese. Inspired by Italian sardos like Piave and Asiago. These large wheels are aged eight to twelve months and named after our local high-point, Equinox Mountain. Ideal for grating over pasta or a nice sharp snack. Available year-round in 20-pound wheels.

EXPERIENCE Named after Consider Bardwell's grandmother, Experience is the sharp, tangy, natural product of gentle cave aging of our fresh Mettowee chêvre. With a delicate bloomed rind, this is a bold stand-alone cheese that also works beautifully in salads and savory dishes. Seasonal availability only in 4 ounce buttons.

MANCHESTER An aged, raw goat milk peasant tomme. A rustic mountain cheese named for Manchester VT, the gateway to the Green Mountains. This cheese has a nutty and earthy bite. Due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. A bold addition to any cheese board. Available year-round in 2.5 pound wheels.
Winner American Cheese Society (2008)
100 Great Cheeses - Wine Spectator (2008)

METTOWEE A fresh, creamy, pasteurized goat milk chevre named for the nearby Mettowee river. Perfect to enjoy alone or as an addition to salads, cooking, and baking. Available May through October in 4.5 ounce buttons.
Top 300 Cheeses - Murray's Cheese Book

PAWLET Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber. Available year-round in 10 pound wheels.
Winner American Cheese Society (2008)
Winner American Cheese Society (2009)

RUPERT An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, VT, one of our states oldest towns, settled in 1761. Available year-round in 25 pound wheels.
'Best In Show' 3rd Place Overall, American Cheese Society (2009)