Our farmstead cheese is made by hand in 10 to 100 gallon batches spring through fall. We use traditional techniques of cutting, stirring and molding. When we make a particular cheese and how long we age it depends on seasonal influences not only in the milk but in the air of the cheese room and the aging cave. Working with natural conditions allows our cheese and affinage techniques to embrace these changes. Aging is on wooden planks in a partially buried concrete cave—a cool and humid environment, perfect for our natural rind cheese.

Harvest Cheese is grassy, a bit nutty with a mellow goat aroma, aged 4 to 6 months. It is made spring through fall, but aging summer's cheese longer gives a harder, drier cheese with more pronounced flavors.

Hilltown Wheel is firm but supple; buttery, developing subtle burnt-sugar sweetness as it ages. Made in spring and fall, aged 2 to 5 months.

Lottie Garris is creamy with savory flavors and a washed tacky to dry crust rind, aged 2 to 3 months.

Farmhouse Chevre—This year we introduced Fresh Chevre and expanded our line of semi-ripe and ripened cheeses with Hillman’s Disc, Flora and Birch Hill Cakes and Buttons. This lactic-fermented cheese made from our goats’ low temperature vat-pasteurized milk has a clean mildly tart flavor. During ripening, tartness gives way to a complex goatiness. These have been welcomed additions to our line of raw milk aged cheeses.

Harvest, Hilltown and Lottie Garris have won gold medals in prestigious cheese competitions: the American Cheese Society Competition, The World Cheeses Awards, London, and The World Cheese Competition, Wisconsin. Harvest Cheese has also achieved the highest honor of Best American Cheese (all milks) at the 2004 World Cheese Awards.