Madonna is a small disc of ripened chèvre, aged for 2-3 weeks. Madonna has a snow-white geotrichum/penicillin rind and a lemony, tangy paste.
Sterling is a typical French Valençay style cheese. Its truncated pyramid shape is dusted with ash to encourage a beautiful gray bloomy rind. Ripened for 2-3 weeks, Sterling has a dense, rich paste with a hint of ashy sweetness.
Black Madonna is a hand-formed round coated in ash, reminiscent of the French Selles-sur-Cher. Ripened for 2-3 weeks, Black Madonna develops a complex, speckled rind, taking on the appearance of a rounded river stone.
Snowball is a hand-formed ball of chévre dried down to a sec consistency. Aged 2-4 weeks, the snowball has a tannish-white geotrichum/penicillin rind and a firm, almost crumbly paste.
A lush combination of our own goat’s milk enriched with Jersey cream from Butterworks Farm in Westfield, VT, Belvidere is a decadent treat. Belvidere’s yeast-ripened Geotrichum rind imparts a wild, bready aroma and flavor. Aged 3-4 weeks.
Spruce is a supple, creamy, bloomy-rinded round wrapped and aged in strips of spruce bark harvested on the farm. Made in the fall and winter with a combination of goat’s and cow’s milk, and in deep winter with cow’s milk alone, Spruce has a surprisingly mellow paste with an unmistakable woodsy zing from the tannins in the spruce bark.
Maple banon is a semi-ripened disc of chèvre wrapped in maple liqueur-soaked maple leaves and tied with raffia. This lovely little package imparts a deep, woodsy flavor with just a hint of sweetness.
We hand ladle our fresh chèvre, giving the finished discs an uncommonly delicate texture and flavor. Chèvre is available plain or embellished with fresh garden herbs, flowers, and spice blends.
The Worcester is a rustic, Alpine-sytle tomme made with raw milk. It is aged 3-6 months, developing an earthy natural rind. The paste is mild and nutty, with a little goaty kick.
In the winter months when our goats are not producing, we still like to have a bloomy rind cheese available for our customers. Bliss Hill is made utilizing the rich winter milk from nearby Mt. Mansfield Creamery. When young, this cheese is creamy yet firm, and as it ages, it develops a beautiful creamline that eventually melts into a rich, gooey mess.