During 2013 we will not be producing or selling goat cheese.

A Selection of Our Fine Cheeses

• Farm Fresh Chevre—has a mild clean tart flavor. Available spring to mid-winter in fun original flavors using organic herbs and spices, nuts and fruits, packaged in 4 and 8 oz. cups, 4 oz. cryovac logs, and restaurant sizes 2.2 and 5.4 pound tubs.

• Ripened Disc—a mix of geotrichum and penicillium candidium (also whatever else is growing in the cheese rooms) forms a white mushroomy rind. These 5 ounce rounds start the spring season with delicate aromas and end with assertiveness in late fall.
• Birch Hill Cakes and Pyramids—dusted with a French vegetable ash that blackens the surface just under the white mold rind; tend to be firmer with a mild goatiness.
• Flora—a truncated pyramid; cream-colored yeast and bacteria ripen these small cheeses. Aromatic, creamy with a complex goat flavor; depending on age and season can be quite outspoken.
Ripened chevre is available locally and for limited wholesale distribution during the farmers market season, May-November.

• Harvest Cheese—natural rind firm cheese aged 4-6 months, nutty, with a grassy sweetness and a mellow goat aroma. Handmade spring through fall in 7 to 9 pound wheels and sold at our farmers markets starting in August.
Harvest Cheese has won gold medals in prestigious cheese competitions such as the American Cheese Society Competition and The World Cheeses Awards, London. It has also achieved the highest honor of Best American Cheese (all milks) at the 2004 World Cheese Awards.