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, washed-rind round wrapped and aged in strips of spruce bark harvested on the farm. Made in the fall with pasteurized goat’s and cow’s milk, 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.
Morse Camembert, named for one of the less famous peaks along the Mansfield ridgeline, is made with 100% pasteurized goat's milk and is aged for 30-45 days. When young, Morse retains some of the citric notes characteristic of our lactic cheeses. As it gets older and gooier, Morse develops strong mushroom flavors and a very creamy paste.
Made with 100% goat’s milk, and packed in a whey brine, our feta is tangy and bright.
The Lightning Knoll is a washed rind stinker, aged 30-60 days. The paste verges on gooey and the colorful rind is washed with Stowe’s famous Heady Topper beer, creating a pungent crust laden with yeasty, hoppy notes.