Great to meet you! We are the professional artisan cheesemakers of Massachusetts. There are 22 of us, a few more we hope will join, and a few cheesemakers in the apprentice stage. As you’ve seen, we make over 100 types of cheese in this state, and have won buckets of awards. Each of us is dedicated to the craft of understanding our milk and turning it into a delicious cheese.

Some of the Artisan Cheesemakers produce hundreds of pounds of cheese a week. We sell our cheese everywhere from farmers markets to large high-quality supermarkets and every place in between. Others of us have small elite herds and make small batches. We sell everything we make right in our locales, similar to what happens in a valley in Italy.

What we have in common is a commitment to our process, a commitment to each other, and a commitment to you. Here’s what you want to know about us. We look forward to learning about you, what you want to know, and what you want to eat!

Appleton Farms - Ipswich, MA

Appleton Farms is producing pasteurized cows’ milk cheeses:   Broad Meadow –  Aged 6 to 8 months, semi-hard with a rich yellow color that comes from the high-quality pasture Appleton’s Jersey cows graze on. This cheese is bright and slightly tangy upfront with a nutty finish. Cut it in cubes and throw it on top of salads.   Pinnacle –  Pinnacle is a simple farmhouse cheese with smooth supple texture. It has notes of butter and grass. Much like Havarti, Pinnacle is great on sandwiches or with fruit and wine. Be on the lookout for flavored versions of this cheese as well.   Alpine –  A rich and flavorful hard cheese aged 9 months. Perfect on a burger, but can stand alone on any cheese plate. This is the newest cheese in Appleton’s line. Watch over the season for subtle changes in this cheese as they hone the recipe. Cheese that ages over 9 months takes a long time to perfect, but we think you’ll enjoy each step along the way.   Sunset Hill –  This cheese is really what Jersey Cows and their beautiful rich milk were put on earth for. Very similar to a Camembert or Brie, our Sunset Hill has a pure-white rind and soft, almost oozy interior. Smear this buttery cheese on a baguette or cracker and enjoy!

Appleton Farms is producing pasteurized cows’ milk cheeses:

Broad Meadow – Aged 6 to 8 months, semi-hard with a rich yellow color that comes from the high-quality pasture Appleton’s Jersey cows graze on. This cheese is bright and slightly tangy upfront with a nutty finish. Cut it in cubes and throw it on top of salads.

Pinnacle – Pinnacle is a simple farmhouse cheese with smooth supple texture. It has notes of butter and grass. Much like Havarti, Pinnacle is great on sandwiches or with fruit and wine. Be on the lookout for flavored versions of this cheese as well.

Alpine – A rich and flavorful hard cheese aged 9 months. Perfect on a burger, but can stand alone on any cheese plate. This is the newest cheese in Appleton’s line. Watch over the season for subtle changes in this cheese as they hone the recipe. Cheese that ages over 9 months takes a long time to perfect, but we think you’ll enjoy each step along the way.

Sunset Hill – This cheese is really what Jersey Cows and their beautiful rich milk were put on earth for. Very similar to a Camembert or Brie, our Sunset Hill has a pure-white rind and soft, almost oozy interior. Smear this buttery cheese on a baguette or cracker and enjoy!

Appleton Farms is the oldest and perhaps the largest working farm in Massachusetts.  Established in 1638, the farm is now owned and protected by The Trustees of Reservations, the oldest land conservation group in the nation, part of nearly 25,000 acres protected by this non-profit organization in Massachusetts.

In 2012, Appleton Farms began making artisanal cheeses with their herd of forty grass-based Jersey cows and the team is now led by Kristian Holbrook.  Kristian came from Doe Run Farm in Pennsylvania, where he raised sheep, goats, and cows, as well as making their cheese.  He has a culinary background, and at Appleton Farms, he is focusing on the cheesemaking.

One of the gifts Appleton Farms offers to Massachusetts is a commitment to teaching the public about dairying and cheese making. Appleton Farms is open for all kinds of visits!  Just stop by any day of the week to see them in full swing, visit the dairy store, schedule a school group with the education department, or check out the farm on the weekends for “Meet the Cows” every Saturday afternoon.

Dairy Store Hours:

Monday – Friday, 11am-6pm

Saturday & Sunday, 10am-4pm

For more information and inquiries, please contact:

219 County Road
Ipswich, MA. 01938
978.356.3825

kholbrook@thetrustees.org

www.thetrustees.org/dairy
www.facebook.com/appleton farms

Appleton Farms is a property of The Trustees of Reservations.

CHASE HILL FARM - WARWICK, MA

All of Chase Hill Farm’s cheeses are made from raw milk:   Farmstead , a washed curd Colby   Cheddar , aged 9 to 18 months   Herdsman , aged 6 months, Alpine-style   Feta , made in whey salt brine, aged 60+ days   Italian Grace , Parmesan-style, aged 60+ days   Tomme de Normande , natural rind semi-soft cheese, aged 3-4 months   Quabbin Blue , smoky-style blue veined cheese, aged 60+ days

All of Chase Hill Farm’s cheeses are made from raw milk:

Farmstead, a washed curd Colby

Cheddar, aged 9 to 18 months

Herdsman, aged 6 months, Alpine-style

Feta, made in whey salt brine, aged 60+ days

Italian Grace, Parmesan-style, aged 60+ days

Tomme de Normande, natural rind semi-soft cheese, aged 3-4 months

Quabbin Blue, smoky-style blue veined cheese, aged 60+ days

Chase Hill Farm is owned and operated by Ben and Laura Wells-Tolley, who took over the property in 2017 after ten years of living in the Pioneer Valley and working on local farms.  Chase Hill Farm was established in 1957 by the Fellows family, and has been farmed with loving care ever since. Today, Ben and Laura manage 270 acres of certified organic land and raise a herd of Normande and Jersey cows.

These cows happily graze on lush green pastures and produce delicious milk that is consumed in its raw fluid form sold directly to the consumer on the farm.  Normande milk is excellent for cheese-making.  A variety of artisan cheeses are made and aged on the farm.  Ben and Laura have integrated their own livestock enterprises with those of Chase Hill.  They are thrilled to have a diversified livestock farm with a 100% grassfed certified organic dairy herd as its centerpiece.  The farm is producing raw milk, artisan cheese, beef, pork, chicken, and eggs.

The farm is not open to the public.

 For more information:

74 Chase Hill Road
Warwick, MA 01378
978-544-3752
chasehillfarm@gmail.com
www.chasehillfarm.com

COUËT FARM & FRomagerie - Dudley, MA

Couët Farm & Fromagerie currently produces four cheeses, with more in the works:   Adelisca  is a fluffy, tangy, fresh cow’s milk cheese, perfect for spreading on crusty, toasted bread and crackers. This cheese is named after Marie-Laure’s great grandmother from Québec. She was the mother of thirteen children! As was my great grandmother, Adelisca the cheese is versatile. You can use it as an alternative to cream cheese in your cheesecake recipe. It loves garlic and chives as a summer breakfast spread. Missing sour or heavy cream? Adelisca wants to help!   Franciszka  is named after Marie-Laure’s great grandmother from Poland. This cheese is a cow’s milk cylinder of citrus, nuttiness that coats your mouth with an unctuous creamy paste. Slice a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal’s end.   Karolina  is a semi-firm, raw cow’s milk cheese with a natural rind, aged at least 60 days. Karolina is named after Marie-Laure’s great grandmother, a farmer from Goszczewice, a small village south of Warsaw, Poland. Karolina is a milky tomme that has a creamy, balanced mouth feel that lingers on the palate with notes of fresh cream and fermented grass. This cheese is made from the raw Holstein and Jersey milk of Couet’s neighbors at Walnut Lane Farm.   Evelina  is a semi-firm, raw sheep’s milk cheese with a natural rind, aged at least 60 days. Marie-Laure’s great grandmother Evelina, from Québec, worked night and day cooking, cleaning, repairing clothes, to care for her nineteen children and her lumberjack husband. Hardworking Evelina is a savory tomme that has a delicately gritty mouth feel with notes of sour cream and nuttiness. This cheese is made from the raw East Friesian milk from the Amish collective of eastern New York.

Couët Farm & Fromagerie currently produces four cheeses, with more in the works:

Adelisca is a fluffy, tangy, fresh cow’s milk cheese, perfect for spreading on crusty, toasted bread and crackers. This cheese is named after Marie-Laure’s great grandmother from Québec. She was the mother of thirteen children! As was my great grandmother, Adelisca the cheese is versatile. You can use it as an alternative to cream cheese in your cheesecake recipe. It loves garlic and chives as a summer breakfast spread. Missing sour or heavy cream? Adelisca wants to help!

Franciszka is named after Marie-Laure’s great grandmother from Poland. This cheese is a cow’s milk cylinder of citrus, nuttiness that coats your mouth with an unctuous creamy paste. Slice a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal’s end.

Karolina is a semi-firm, raw cow’s milk cheese with a natural rind, aged at least 60 days. Karolina is named after Marie-Laure’s great grandmother, a farmer from Goszczewice, a small village south of Warsaw, Poland. Karolina is a milky tomme that has a creamy, balanced mouth feel that lingers on the palate with notes of fresh cream and fermented grass. This cheese is made from the raw Holstein and Jersey milk of Couet’s neighbors at Walnut Lane Farm.

Evelina is a semi-firm, raw sheep’s milk cheese with a natural rind, aged at least 60 days. Marie-Laure’s great grandmother Evelina, from Québec, worked night and day cooking, cleaning, repairing clothes, to care for her nineteen children and her lumberjack husband. Hardworking Evelina is a savory tomme that has a delicately gritty mouth feel with notes of sour cream and nuttiness. This cheese is made from the raw East Friesian milk from the Amish collective of eastern New York.

An accumulation of experiences with small family dairies and delectable cheeses led Marie-Laure Couët to decide during the winter of 2010 that she would become a cheesemaker and farmer. She moved to Europe that spring to apprentice for a few years with cheesemakers, dairy farmers, and a world-renowned affineur. In France, Spain, and Italy, she learned the art and business of making cheese, tending the soil, and the animals that eat its grasses. Marie-Laure returned to the U.S. with Aurélien and they now live on the farm in Dudley, Massachusetts with their cat, three geese, and a flock of hens. Marie-Laure’s parents liked the idea of becoming farmers for their retirement, so Couët Farm & Fromagerie, LLC has become a true family endeavor.T oday, we are a family farm with French and Québecois roots. We create small-batch, handmade, cave-aged cheeses with milk from northeast family dairies. We believe that while food is nourishment, growing food is empowerment. Our mission is to be a sustainable family farm business that creates beautiful, delicious, wholesome cheeses.

Couet Farm & Fromagerie, LLC

236 Ramshorn Rd, Dudley, MA

Phone: 203-216-1571

Email: couetfarm@gmail.com

www.couetfarm.com

CRICKET CREEK FARM - WILLIAMSTOWN, MA

About Our Cheeses:   Our flagship cheese,  Maggie’s Round  is a semi-firm, raw milk cheese inspired by the tomas of the Italian Alps. The flavor is gently sharp, sweet, bright and fruity, with notes of citrus – especially lemon curd. The rustic natural rind adds earthiness. Aged for 5-9 months.   Maggie’s Reserve  begins with the same recipe as Maggie’s Round, but is aged for 12-24 months. It develops a savory richness, flavors of caramel and pineapple, and a sprinkling of tyrosine crystals embedded in a still-moist, fudge-like paste.  A washed-rind cheese inspired by Taleggio,  Tobasi  boasts a custard-like texture and aromas of mushrooms, garlic and peanuts, with sweet and sour cream flavors. Our favorite for grilled cheese sandwiches and macaroni & cheese. Made from raw milk, Tobasi squares are approximately 3 lbs each and aged for 2-4 months.   Berkshire Bloom , our pasteurized-milk Camembert-style cheese, has a thin and supple bloomy rind, a creamy, buttery interior, and delicate, mushroomy aromas.   Sophelise  is our newest and most pungent cheese. Washed in local bourbon from Berkshire Mountain Distillers, Sophelise melds funky aromas and sweet, milky flavors into one creamy little package. Made from pasteurized milk.  Thanks to the delicious milk of our herd of Jersey and Brown Swiss cows, Cricket Creek Farm  Feta  is remarkably creamy and fresh, while suitably crumbly and briney. Made from pasteurized milk and available immersed in brine in 8-oz retail tubs (6 per case), or in 3-lb vacuum-sealed bulk packs.  Super fresh  Hillside  is available only at our farm store and farmers markets. Mild, moist and crumbly, it’s made from pasteurized milk and flavored with our own spice blends.

About Our Cheeses:

Our flagship cheese, Maggie’s Round is a semi-firm, raw milk cheese inspired by the tomas of the Italian Alps. The flavor is gently sharp, sweet, bright and fruity, with notes of citrus – especially lemon curd. The rustic natural rind adds earthiness. Aged for 5-9 months.

Maggie’s Reserve begins with the same recipe as Maggie’s Round, but is aged for 12-24 months. It develops a savory richness, flavors of caramel and pineapple, and a sprinkling of tyrosine crystals embedded in a still-moist, fudge-like paste.

A washed-rind cheese inspired by Taleggio, Tobasi boasts a custard-like texture and aromas of mushrooms, garlic and peanuts, with sweet and sour cream flavors. Our favorite for grilled cheese sandwiches and macaroni & cheese. Made from raw milk, Tobasi squares are approximately 3 lbs each and aged for 2-4 months.

Berkshire Bloom, our pasteurized-milk Camembert-style cheese, has a thin and supple bloomy rind, a creamy, buttery interior, and delicate, mushroomy aromas.

Sophelise is our newest and most pungent cheese. Washed in local bourbon from Berkshire Mountain Distillers, Sophelise melds funky aromas and sweet, milky flavors into one creamy little package. Made from pasteurized milk.

Thanks to the delicious milk of our herd of Jersey and Brown Swiss cows, Cricket Creek Farm Feta is remarkably creamy and fresh, while suitably crumbly and briney. Made from pasteurized milk and available immersed in brine in 8-oz retail tubs (6 per case), or in 3-lb vacuum-sealed bulk packs.

Super fresh Hillside is available only at our farm store and farmers markets. Mild, moist and crumbly, it’s made from pasteurized milk and flavored with our own spice blends.

Cricket Creek Farm is a small, grass-based cow dairy nestled in the Berkshire hills of Williamstown, MA. We produce raw milk, grass-fed beef and whey-fed pork, in addition to 7 different styles of artisanal farmstead cheeses. We generally milk between 35-40 cows at a time, and care for about 80 animals in total. This is an open farm – we welcome visitors and encourage questions. 

Our Mission is to produce nourishing food that honors our animals, respects the land, and feeds our community, and to exemplify a sustainable model for small-farm viability.

Awards: ACS (4 times)

The farm store is open daily year-round. 

For more information and inquiries, please contact:

Cricket Creek Farm
1255 Oblong Road
Williamstown MA 01267
413-458-5888
info@cricketcreekfarm.com
www.cricketcreekfarm.com
facebook.com/cricketcreekfarm
instagram.com/cricketcreekfarm


CREAM OF THE CROP FARM - RUSSELL, MA

cream-of-the-crop.jpg

Jerald Reinford and Reuben Leinbach and their families established Cream of the Crop Farm in 2009. The farm produces raw milk, butter, yogurt and cheese from its herd of 30 Jersey cows.

Cream of the Crop’s store sells other farm-raised products, including grass-fed beef, pastured pork, pasture-raised turkey, veal, lamb, eggs from chickens on pasture, ice cream, maple syrup, honey, and more. Farm tours are available by appointment.

Cream of the Crop Farm

601 Blandford Rd.

Russell, MA

(413) 297-6037

jerald@creamofthecropfarm.net

Foxboro Cheese Company - Foxboro, MA

Foxboro Cheese is producing both raw and pasteurized cows’ milk cheeses:   Asiago , a young natural rind raw milk cheese, aged 60+ days   Asiago Vintage , an aged natural rind raw milk cheese aged 12+ months   Fromage Blanc , a fresh lactic curd (pasteurized) in flavors: Plain, Chives, Garlic, Lemon Honey, Maple, Tomato Basil

Foxboro Cheese is producing both raw and pasteurized cows’ milk cheeses:

Asiago, a young natural rind raw milk cheese, aged 60+ days

Asiago Vintage, an aged natural rind raw milk cheese aged 12+ months

Fromage Blanc, a fresh lactic curd (pasteurized) in flavors: Plain, Chives, Garlic, Lemon Honey, Maple, Tomato Basil

The Lawton Family Farm is the home of Foxboro Cheese.  The farm was originally part of a 1632 land grant of over a thousand acres extending up to Dedham, and the land of the farm has been in father Ed’s family since that time. Amazing…approaching four hundred years! Most certainly cheese was made on the family lands in the 17th century, and here it is again as part of the way the 26-acre farm continues to thrive.  The barn was built in 1832.

Daughter Terri has cared for a herd of 30 registered Ayrshire cows for several years, selling her sought-after raw milk.  In 2009, her best friend passed away, leaving behind a baby—a son whom Terri immediately adopted.  Her best friend’s sister, Melissa, came with him.  Turns out, Melissa, whose background included everything from laundry woman to machinist, has the talent for cheesemaking.

Terri and her parents Nancy and Ed all care for the cows and milk.  Ed does field work, handles the farmers’ markets, and is very active in state-wide farm politics.  Mom Nancy also does bookkeeping, and makes great coffee for everyone.

The farmstand is open 10 AM to 6 PM daily, and summer open houses are held at times posted on the website. 

For more information and inquiries, please contact:

Lawton Family Farm
70 North Street
Foxboro, MA 02035
www.lawtonsfamilyfarm.com

Grace Hill Farm - Cummington, MA

Grace Hill’s cheeses include:    Cheesecake : A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from grass-fed raw cow’s milk, and aged 60 days.   Hilltown Blue : A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from grass-fed raw cow’s milk, and aged 120 days.   Wild Alpine : A gruyere-style hard alpine cheese with a natural rind and buttery texture that gives way to a slightly nutty, earthy flavor with fruit notes. Made by hand from grass-fed raw cow’s milk, and aged 9 months.   Clothbound Cheddar : An English farmhouse cheddar wrapped in cloth and aged for roughly one year, our cheddar is sharp without being overpowering, slightly dry, with a buttery texture. Made by hand from our grass-fed raw cow’s milk and aged at least 9 months.   Valais : A Raclette style cheese with superb melting qualities. Fruity and slightly pungent. In the Swiss and French Alps this cheese is traditionally melted atop new potatoes, toasts, and vegetables. Perfect for grilled cheese. Made by hand from our grass-fed raw cow’s milk and aged at least 3 months.

Grace Hill’s cheeses include:

Cheesecake: A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from grass-fed raw cow’s milk, and aged 60 days.

Hilltown Blue: A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from grass-fed raw cow’s milk, and aged 120 days.

Wild Alpine: A gruyere-style hard alpine cheese with a natural rind and buttery texture that gives way to a slightly nutty, earthy flavor with fruit notes. Made by hand from grass-fed raw cow’s milk, and aged 9 months.

Clothbound Cheddar: An English farmhouse cheddar wrapped in cloth and aged for roughly one year, our cheddar is sharp without being overpowering, slightly dry, with a buttery texture. Made by hand from our grass-fed raw cow’s milk and aged at least 9 months.

Valais: A Raclette style cheese with superb melting qualities. Fruity and slightly pungent. In the Swiss and French Alps this cheese is traditionally melted atop new potatoes, toasts, and vegetables. Perfect for grilled cheese. Made by hand from our grass-fed raw cow’s milk and aged at least 3 months.

Grace Hill Farm is run by Max and Amy Breiteneicher. The vision for the farm grew naturally out of their shared interests and values – a love of good food and a desire to produce food that is delicious and made with integrity; a love of nature and of living and working closely with animals and the land; and of course, Max’s great passion for cheese. Max is blessed to have been taught cheesemaking and animal husbandry over the years by a series of true professionals at Jasper Hill Farm, Chase Hill Farm, and Sidehill Farm.

Grace Hill Farm’s land belonged to the Dawes/Thayer family from the 1700’s and was passed down through the generations until the Breiteneichers bought it in 2012. It has been a sheep farm and a dairy farm within living memory, and the old stone walls running through the woods attest to the pasture that used to be everywhere. Max and Amy are honored to be stewards of this beautiful land, and are grateful for the opportunity to revitalize and restore this old New England farm.

Cheese and eggs are sold at Grace Hill’s farmstand year-round, at

47 Potash Hill Rd., Cummington, MA 01026

(413) 634-5348

gracehilldairy@gmail.com

www.gracehillfarm.com

Great Hill Dairy - Marion, MA

Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk.   Great Hill Blue , aged 120 or more days.

Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk.

Great Hill Blue, aged 120 or more days.

In 1997, on the shores of Buzzard’s Bay, Tim Stone began his cheese business at his family’s historic Great Hill Dairy.  The family’s herd of Guernsey cows had been sold, and Tim wanted to stay on the farm and make a living from it.  The great turn-of-the-century barn was there, no longer being used for milking.

Tim found that he could make an exceptional blue cheese with the milk from the many local dairy farms surrounding him.   Using only raw, non-homogenized milk, his recipe was unique in several ways.  The resulting Great Hill Blue cheese quickly won acceptance as one of the premier blue cheeses in America.

Tim processes 3,700 gallons of milk each week, and will grow no larger, despite demand for his cheeses frequently outstripping supply.  “The size of our processing is perfect,” Tim says, “allowing me to be hands on with the cheesemaking and every step of the process.”  The molds are hand-filled using traditional techniques.

Visits are permitted by appointment only.

For more information and inquiries, please contact:

Great Hill Dairy
160 Delano Road
Marion MA 02738
888-748-2208
info@greathillblue.com
www.greathillblue.com

 

the grey barn and farm - chilmark

The Grey Barn and Farm cheeses are:   Prufrock , a washed-rind pasteurized organic cow’s milk cheese, aged 5 to 6 weeks.   Eidolon , a bloomy-rind pasteurized organic cow’s milk cheese, aged 3 to 4 weeks.   Bluebird , a blue-veined cheese made from certified organic raw cow’s milk, aged a minimum of 60 days.

The Grey Barn and Farm cheeses are:

Prufrock, a washed-rind pasteurized organic cow’s milk cheese, aged 5 to 6 weeks.

Eidolon, a bloomy-rind pasteurized organic cow’s milk cheese, aged 3 to 4 weeks.

Bluebird, a blue-veined cheese made from certified organic raw cow’s milk, aged a minimum of 60 days.

Molly and Eric Glasgow purchased their farm on Martha’s Vineyard in 2009, and Thelma, Helen, and Mary Nell arrived in 2010.  No these were not triplets; these were the first cows.   Today they number 25, all grass-fed, a certified organic herd.   As Molly says, “We were not farmers.”  The Glasgows have learned farming at its front line, taking in nature’s surprises with great humor and a sustaining desire to create delicious and healthy food.

The first cheese of the Glasgow family is right out of T. S. Elliot, a love song called Prufrock.  This cheese is delicate and wonderfully stinky, a washed-rind cheese from morning milk that truly reflects the joys of Martha’s Vineyard.  Salt air, ocean breezes, quick squalls, and gentle sun all show up in this cheese.

The Farm Stand at the Grey Barn is open daily from 7 AM until 7 PM, and there’s a viewing window at the milking barn and creamery.  A tour starts every Friday at 10:30 AM from the farm stand.

For more information and inquiries, please contact:

Molly and Eric Glasgow
22 South Road
Chilmark MA 02535
508-645-4854
farmer@thegreybarnandfarm.com
www.thegreybarnandfarm.com instagram: @greybarnchilmark

high lawn farm - lee, ma

High Lawn’s cheeses include:

High Lawn’s cheeses include:

High Lawn Farm has been family-run for more than 150 years, and the Jersey cows who live there enjoy some of the best grazing and living conditions anywhere in the country.

little white goat dairy - orange, ma

Fermented milks: yogurt, kefir  Fresh Cheese: soft lactic ferments: chevre, labne  Brine-aged raw milk Bulgarian-style Feta  Aged raw milk oil-rubbed with smoked paprika “Cabra Rojo” – mesophilic washed-curd gouda-process elastic paste, sweet palate.  Aged raw milk natural rind “Pascolo di Primavera” – similar to cacciota, thermophilic toma-process : can be eaten soft and young, semi-hard middle aged, or left to become a hard grating cheese

Fermented milks: yogurt, kefir

Fresh Cheese: soft lactic ferments: chevre, labne

Brine-aged raw milk Bulgarian-style Feta

Aged raw milk oil-rubbed with smoked paprika “Cabra Rojo” – mesophilic washed-curd gouda-process elastic paste, sweet palate.

Aged raw milk natural rind “Pascolo di Primavera” – similar to cacciota, thermophilic toma-process : can be eaten soft and young, semi-hard middle aged, or left to become a hard grating cheese

Rachel Scherer and her husband Bruce are representative of a new wave of farmers who combine science backgrounds with love and respect for the land.  In 2004, Rachel began making her cheeses. “I learned in my kitchen,” she says. “My first career was in science, so my comfort with experimentation let me fool around, make mistakes, and learn from them.”  Husband Bruce “manages the pastures and the infrastructure. He and I designed, constructed and outfitted the barns and dairy ourselves. Bruce also raises woodland pastured hogs and broilers on the farm.”

“Our land was 100% wooded 40 years ago,” Rachel explains. “The many stone walls reveal there once were pastures, and we have been re-creating them using animals as an integral part of the process. We cut, then run hogs on newly cut areas. The next year we let the goats forage on the stump sprouts in spring, then seed cover crops, and let them graze again in fall before seeding pasture grasses. Once established, the goats are rotated through the forage stands so that they graze ‘belly-to-knee’ – they are never eating down to the ground. The system builds healthy soil and healthy animals.” The milk for Rachel’s cheese is provided by her fourteen LaMancha does.

Little White Goat Dairy has a farm store, open April-December 7 days 8am-6pm.  Tours are by appointment only.

For more information and inquiries, please contact:

Rachel Scherer
littlewhitegoatdairy@gmail.com

978-790-1240 www.littlewhitegoatdairy.com

mayval farm - westhampton, ma

Mayval’s dairy products include:  Creamline pasteurized milk  Creamline pasteurized chocolate milk  Cheese curds  Camembert  Skyr – Plain and Maple (Icelandic-style strained yogurt)  Fromage Blanc fresh cheese – Plain, Maple, Tomato Basil, Black Pepper, and more!

Mayval’s dairy products include:

Creamline pasteurized milk

Creamline pasteurized chocolate milk

Cheese curds

Camembert

Skyr – Plain and Maple (Icelandic-style strained yogurt)

Fromage Blanc fresh cheese – Plain, Maple, Tomato Basil, Black Pepper, and more!

Located just outside of Northampton in western Massachusetts, Mayval Farm has been in the Parsons family since 1778. About 100 registered Holstein, Jersey, and Brown Swiss dairy cows produce milk for skyr and fresh cheeses made on the farm.

149 Easthampton Rd.

Westhampton, MA

http://mayvalfarm.com/

413.527.6274

mermaid Farm - chilmark, ma

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mozzarella house - Peabody, ma

All of the Mozzarella House cheeses are from pasteurized cows’ milk:   Mozzarella , classic mozzarella   Nodini,  small knots   Bocconcini/Ovoline , small round or oval mozzarellas   Burrata , pouch with shreds and cream   Ricotta , classic ricotta   Scamorza , an aged mozzarella, hang-dried   Fresh Cheese , a mild fresh cheese

All of the Mozzarella House cheeses are from pasteurized cows’ milk:

Mozzarella, classic mozzarella

Nodini, small knots

Bocconcini/Ovoline, small round or oval mozzarellas

Burrata, pouch with shreds and cream

Ricotta, classic ricotta

Scamorza, an aged mozzarella, hang-dried

Fresh Cheese, a mild fresh cheese

Mozzarella House has been making cheese since 1989, and as of 2009, under the leadership of Giuseppe Argentieri.  Witnessing food making  was a way of life during Giuseppe’s childhood in the  Puglia region of Italy, and when he came to the United States, it was not easy to connect with that same hands-on fervor.  Today, Giuseppe’s passion for making fine cheese has found a home in Greater Boston.

All of his cheese makers grew up on farms making cheese.  Specific training was required and obtained both in Italy and locally by master cheese makers for the making of mozzarella and other cheeses in the “pasta filata” family.  Giuseppe brings this same level of commitment to Mozzarella House.

Motivation also came from wanting to own a “vertically integrated” business, being able to control the quality, production and distribution.  He currently buys his milk from a local farm, but getting his own farm will be his next big project.  “I see myself getting old on one,” he says of his future farm, which will complete his dream of vertical integration.

Mozzarella House is not open to the public BUT will soon have a retail location.

For more information and inquiries, please contact:

26 Walnut St
Peabody MA 01960
T 978 532 0000
www.MozzarellaHouse.com

rawson brook farm - monterey, MA

Susan’s cheese, from her freshly pasteurized goats’ milk:   Monterey Chevre , loose form, in original or thyme with olive oil, or chive and garlic.

Susan’s cheese, from her freshly pasteurized goats’ milk:

Monterey Chevre, loose form, in original or thyme with olive oil, or chive and garlic.

Susan Sellew learned how to make cheese with Martine Gadbois in Montreal, Canada, and like most excellent artisans, through trial and error. She loves the entire process, from caring for her herd of goats to caring for her customers, “animal to consumer,” she says. Susan was a ‘back-to-the-lander’ in the early 1970’s, and she knows that the quality of her cheese depends on the quality of her milk.

Her farm was started from scratch…it was woods…Susan and her former husband cleared it, set up a sawmill, and built the barn out of pasture pine.  Today, she milks her goats from late March until late December, making about 500 pounds of chevre each week.  She has somewhat of a local cult following with cheese lovers and chefs in the Berkshires Hills of Massachusetts.

Chevre is her passion because so many different culinary results come from it, and children LOVE it.

Awards:  ACS (6 times), ADGA (1 time)

Rawson Brook Farm is not open to the public.

For more information or questions, please contact:

Susan Sellew
Rawson Brook Farm
P. O. Box 426
Monterey, MA 01245

robinson farm - hardwick, ma

Robinson Farm produces only raw cows’ milk cheeses:   Tekinink Tomme , aged 7 to 10 months   A Barndance , a hard Alpine-style cheese akin to Abondance, aged 8 to 12 months   Robinson Family Swiss , aged 6 to 10 months   Prescott , an Alpine-style cheese akin to Comte, aged 9 to 12 months   Hardwick Stone , American Brick, aged 6 to 9 months   Arpeggio , Tallegio-style, aged 2 to 4 months

Robinson Farm produces only raw cows’ milk cheeses:

Tekinink Tomme, aged 7 to 10 months

A Barndance, a hard Alpine-style cheese akin to Abondance, aged 8 to 12 months

Robinson Family Swiss, aged 6 to 10 months

Prescott, an Alpine-style cheese akin to Comte, aged 9 to 12 months

Hardwick Stone, American Brick, aged 6 to 9 months

Arpeggio, Tallegio-style, aged 2 to 4 months

The Robinsons are farmstead cheese makers, using only the Certified Organic milk from their 100 percent grass-fed herd of Normandy, Jersey & Holstein crossed cows, including about 35 milkers.  The herd was Holstein prior to 2004, when Pamela and Ray began breeding in Normandy and Jersey to increase protein and fat in the milk.  Pam says they are motivated by “the love of cheese and the existence of cows!” and it shows.

They’ve been making cheese since 2009, taking classes from the Vermont Institute of Artisan Cheese, going to workshops in MA and VT, and lots of practice:  “at first in the kitchen, then graduating to a set up in the laundry room, followed by an ancient vat in the old milk room, then finally in our new vat room in 2010,” remembers Pam.

Ray is the primary cheese maker, supervising milking, rotational grazing, haying, herd health, while doing all of this himself as well.  Pam markets the cheese, manages the bookkeeping and supplies, and supervises affinage, cutting, wrapping and shipping cheese, of course sometimes doing all of this herself. 

Ray, always a dairyman, is a fifth-generation family farmer, and their beautiful farm is a MA Century Farm.  Pam was  a nurse-midwife, retiring in 2010 to help with the cheese operation.  Ray and Pam believe in following the natural seasonal rhythms of the cows on the farm.  While they milk year round, they don’t milk as many cows in the winter and only once a day from October until April.  “Milk production is lower this way, but the cows are much healthier, “ says Pam.

Robinson Farm has a Farmstand Store that is open daily from April to October  7 AM to 7 PM Daylight Savings Time.  Winter hours, November to March: 7 AM to 6 PM daily.  Farm tours are available by appointment May through until October.

For more information and inquiries, please contact:

Robinson Farm
42 Jackson Rd. PO Box 94
Hardwick, MA 01037-0094
413-477-6988 home/office
info@robinsonfarm.org
www.robinsonfarm.org

shy brothers farm - westport, ma

Karl’s cheeses are all made from his freshly pasteurized milk:   Hannahbells ®, ¼ oz thimble-size and shape, individually-molded bloomy rind lactic cheeses, aged 5 days, in these varieties: classic French, Shallot, Lavender Bud, Rosemary, Chipotle in the summertime.   Cloumage ®, a lactic curd used as a spread or as an ingredient.   Charlotty , soft-ripened cheese with a lemony tang   Mozzarella curd , unstretched

Karl’s cheeses are all made from his freshly pasteurized milk:

Hannahbells®, ¼ oz thimble-size and shape, individually-molded bloomy rind lactic cheeses, aged 5 days, in these varieties: classic French, Shallot, Lavender Bud, Rosemary, Chipotle in the summertime.

Cloumage®, a lactic curd used as a spread or as an ingredient.

Charlotty, soft-ripened cheese with a lemony tang

Mozzarella curd, unstretched

Shy Brothers Farm began making their first cheeses in 2007, using only their own milk from their herd of 120 Holstein, Ayrshire and Jersey cows.

The four Santos brothers, Karl, Kevin, Arthur, and Norman are the “shy brothers,” and their friends Barbara Hanley and Leo Brooks help them run the cheese company.  Karl Santos is the youngest of the two sets of twins, all born and raised on their third-generation dairy farm in Westport.  Several times a week, he hauls the milk from the farm, seven miles over back roads, to their cheese house in neighboring Dartmouth to make the cheese.  Karl is the cheesemaker, a natural, while Kevin, Arthur and Norman manage and milk the herd.

Karl and Barbara helped start the Agricultural Commission in Westport, and Karl serves on the town’s Board of Health.  Both believe strongly in giving back.

The cows graze on a hilltop farm between the two branches of the Westport River, about four miles from the Atlantic, so frequently, the farm is shrouded in fog and is always bathed by salt air.  The warming Gulf Stream is close by, so the milkers can stay at pasture much longer than most New England herds.

Awards:  Big E (4 times), ACS (3 times), International (1 time)

Shy Brothers Farm is not open to the public; however, private tours for food professionals are available by appointment. 

For more information or questions, please contact:

Barbara Hanley
Shy Brothers Farm LLC
508-636-8826 office or 508-333-2626 cell
barbara@shybrothersfarm.com
www.shybrothersfarm.com

sidehill farm - hawley, ma

Sidehill Farm cultured dairy products are made from pasteurized milk, and they include:   Paneer , a fresh un-aged farmers cheese.   Yogurt , in flavors: Natural, maple, organic flavors and fruits.

Sidehill Farm cultured dairy products are made from pasteurized milk, and they include:

Paneer, a fresh un-aged farmers cheese.

Yogurt, in flavors: Natural, maple, organic flavors and fruits.

Owned and operated by Paul Lacinski and his family, Sidehill Farm is a dairy and vegetable farm on a beautiful hilltop in the Berkshires.   Paul and his family started farming by being eaters who simply wanted the healthiest food possible, and this led them to small-scale dairy production of the highest quality possible.  Using practices that exceed those required for organic certification, the primary concern on this farm is health of the soil, the habitat, their family, and their customers.

All of the land for the cows’ grazing is certified organic, and half of their winter hay is certified.  The herd is milked seasonally, taking a break in winter.  The herd of nine milkers is Normande and Jersey, fed a grass-based diet which makes the milk rich in butterfat and protein.   This is important:  the milkers are named Blanche, Evie, Sabine, Rosie, Titi, Thea, Flossie, Segolene, and Belle.

The farm shop is open every day from 7 am to 9 pm.

For more information and inquiries, please contact:

Sidehill Farm
58 Forget Road
Hawley, MA 01339
(413) 339-0033
info@sidehillfarm.net
www.sidehillfarm.net

smith’s country cheese - winchendon, ma

Smith’s Country Cheeses, all from raw milk, are:   Gouda , aged 6 to 24 months: Plain, Smoked, Caraway, Cumin, Sundried Tomato and Basil, Chipotle, Salsa   Cheddar , aged 3 to 24 months: Medium, Sharp, Extra Sharp, Sage, Smoked   Havarti : Creamy, Smoked, Dill, Vegetable   Gouda Spreads : Creamy, Fiesta, Wine, Bacon, Garlic, Herbs, Onion & Chives, Sundried Tomato & Basil, Horseradish

Smith’s Country Cheeses, all from raw milk, are:

Gouda, aged 6 to 24 months: Plain, Smoked, Caraway, Cumin, Sundried Tomato and Basil, Chipotle, Salsa

Cheddar, aged 3 to 24 months: Medium, Sharp, Extra Sharp, Sage, Smoked

Havarti: Creamy, Smoked, Dill, Vegetable

Gouda Spreads: Creamy, Fiesta, Wine, Bacon, Garlic, Herbs, Onion & Chives, Sundried Tomato & Basil, Horseradish

Dave Smith began making cheese from his dairy farm in 1986, modeling his company after the Dutch farmstead co-op model brought to the Unites States by the University of Minnesota. Jake and Allie Catlin took over the farm in 2014, relying on Dave’s experience and wisdom.

The Smiths taught the Catlins how to make cheese and care for the cows on weekends for over a year before the sale was official. Together with Jake’s brother Mike and wife Leah, the Catlin family has grown by 200 Holsteins, 43 acres, and more wheels of cheese than a connoisseur can dream of. It’s hard work but it’s meaningful work.

Awards: International (5 times) and Big E (8 times).

The farmstore is open Winter (Jan. 1 – May 1): Thursday – Sunday from 10:00AM – 5:00PM
Summer and Fall: Monday – Sunday from 10:00AM – 5:00PM

For more information and inquiries, please contact:

Smith’s Country Cheese
20 Otter River Road
Winchendon, MA 01475
(978) 939-5738 / Fax: (978) 939-8599
Toll-Free (800) 700-9974
office@smithscountrycheese.com
www.smithscountrycheese.com

valley view farm - topsfield, ma

Valley View’s cheeses, all from pasteurized goat or cow’s milk are:   Valley View Chevre , a soft, fresh goat cheese in Plain, Pepper, Herbs, Chive, Dill, Chipotle, Pecan, Sundried Tomato and Basil   Pingree Hill , a semi-pressed and aged goat cheese   New Meadows , a goats milk bloomy rind Camembert   Feta  goat cheese   Harmony , a Robiola-style, goat and cow cheese

Valley View’s cheeses, all from pasteurized goat or cow’s milk are:

Valley View Chevre, a soft, fresh goat cheese in Plain, Pepper, Herbs, Chive, Dill, Chipotle, Pecan, Sundried Tomato and Basil

Pingree Hill, a semi-pressed and aged goat cheese

New Meadows, a goats milk bloomy rind Camembert

Feta goat cheese

Harmony, a Robiola-style, goat and cow cheese

Since 1998, Liz and Peter Mulholland have been making farmstead goat cheese at her 1830’s family farm. Liz’s passion for historic preservation coincided with their desire to revitalize her family’s historic hilltop farmstead. They started the new dairy with a couple of Nubian goats to milk.  Today, they breed and raise a very high quality herd of Anglo-Nubians and have 35 milkers.  The whole family cares for the goats; Liz and Peter are the cheesemakers; and Mary Brown, Liz’s mother, delivers the cheeses and does some bookkeeping.  Sons Andrew and Henry help with the farm chores and lead farm tours.

The family is committed to innovative animal husbandry and new technologies to improve milk quality and animal health.   They take breeding the best Nubians very seriously, purchasing well-researched genetics (new bucks) and constantly improving production, butterfat, and conformation. Besides making cheese from their goats’ milk, they buy limited amounts of Jersey cow milk from nearby Appleton Farms.

Valley View Farm is open for visits by appointment only.

For more information and questions, please contact:

Liz Mulholland
Valley View Farm
Info@valleyviewcheese.com
www.valleyviewcheese.com

westfield farm - hubbardston, ma

Westfield’s cheeses, all from pasteurized goat or cow’s milk, are:   Capri Fresh , goat chevre, in flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-Orange   Hubbardston Blue , a surface ripened blue cheese from cow’s milk, aged three weeks   Camembert , from cow’s milk, aged three weeks   Baby Camembert , a smaller format from cow’s milk, aged three weeks   Classic Blue , a surface ripened blue cheese from goat milk, aged two weeks   White Buck , a white bloomy rind goat’s milk cheese, aged three weeks   Hubbardston Blue (goat) , surface ripened, aged three weeks   Bluebonnet , a surface ripened blue goat’s milk cheese, aged two weeks   Feta Capri , Greek style, from goat’s milk, aged one month   Ayshire Farmer’s Cheese , Chevre-style, but from cow’s milk

Westfield’s cheeses, all from pasteurized goat or cow’s milk, are:

Capri Fresh, goat chevre, in flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-Orange

Hubbardston Blue, a surface ripened blue cheese from cow’s milk, aged three weeks

Camembert, from cow’s milk, aged three weeks

Baby Camembert, a smaller format from cow’s milk, aged three weeks

Classic Blue, a surface ripened blue cheese from goat milk, aged two weeks

White Buck, a white bloomy rind goat’s milk cheese, aged three weeks

Hubbardston Blue (goat), surface ripened, aged three weeks

Bluebonnet, a surface ripened blue goat’s milk cheese, aged two weeks

Feta Capri, Greek style, from goat’s milk, aged one month

Ayshire Farmer’s Cheese, Chevre-style, but from cow’s milk

Debby and Bob Stetson purchased Westfield Farm in 1996 from the Kilmoyer Family who had started the business back in 1980 as a hobby that grew out of hand. The Kilmoyers had earlier sold their herd of goats in preparation for selling the business.  They were already buying more milk than they were producing, and figured it would be a far easier job to just teach new owners how to make cheese than deal with all the animal husbandry.  Today, Westfield Farm purchases milk from five local goat dairies and one cow dairy.

Westfield Farm makes fresh goat cheese (also called chevre), as well as several surface ripened cheeses from both cow and goat milk. But Westfield Farm is best known for its surface ripened blues for which it has few rivals. The Hubbardston Blue and Hubbardston Blue Cow are made in a manner similar to a traditional Camembert, but are inoculated with blue mold (P. Roqueforti), rather than white (P. Candidum).  The Classic Blue Log and Bluebonnets are made by inoculating fresh chevre with blue mold and then encouraging the blue rind to develop.  No one else makes anything quite like them.

Today, while still enjoying the physical, hands-on  process of making the cheese,  Bob’s greatest pleasure is hearing directly from consumers who (more often than you might believe) pick up the phone and call to say how much they enjoy his products.  Bob knew he would enjoy making something that people appreciated, but never realized how much pleasure he’d derive from making something people loved.

Awards:  ACS (51 times including twice as Best of Show),  US Championship (two times) AGDPA (6 times including Best of Show)

Westfield Farm is open for store sales and casual tours from 8AM to 5PM pretty much every day. Appointments are encouraged.

For more information and questions, please contact:

Bob Stetson
Westfield Farm
28 Worcester Road
Hubbardston, MA 01452
(978) 928-5110
Stetson222@verizon.net
www.chevre.com