https://www.macheeseguild.org/meet-our-cheesemakers daily 0.75 2026-02-16 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569965304524-6V2A2N3SOVGWNGD68GXN/ben%2B-%2Bchase%2Bhill.jpg Meet Our Cheesemakers All of Chase Hill Farm’s cheeses are made from raw milk: Farmstead, a washed curd Colby style 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569965509832-GBMGVA67XM96HYUYGQYF/couet-farm-680x1024.jpg Meet Our Cheesemakers 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 the woman, 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 citric 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. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569965911811-7DMT8VBHZZTYBW8IHHZC/cricket+creek+sunset.jpg Meet Our Cheesemakers 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. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569966410554-SARW37HYI4NNIYIK7PSS/cream-of-the-crop.jpg Meet Our Cheesemakers https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569969952460-B50IGU2WQ7WAO9789VIA/Foxboro-Cheese-cropped.jpg Meet Our Cheesemakers 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569970077216-QCROKL9AKNYLC5R9RLFG/max+amy+grace+hill.jpg Meet Our Cheesemakers 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. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569971111103-UP1BSS90YG3V1VONF3XS/ghblue.jpg Meet Our Cheesemakers Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk. Great Hill Blue, aged 120 or more days. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569971838052-YLGGC4BIU0WJVFYFZZWS/rachel+scherer.jpg Meet Our Cheesemakers 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569980708605-JSPVNP3L0PF937633113/highlawnfarm.jpg Meet Our Cheesemakers High Lawn Farm offers a selection of artisanal cheeses ranging from soft lactic bloomy-rind buttons to harder washed-rind wheels, and a few in between. https://www.highlawnfarm.com/what-we-make https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569982976834-MSB83DXLMTN9XR5CEN8C/Mozzarella-House-paddle-300x226.jpg Meet Our Cheesemakers 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569983255431-ZWC0USQ5QO7P18OMSUX0/Robinson-Farm-cheesemakers.jpg Meet Our Cheesemakers 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1619033382422-F26ECUIQQNRCCJ14KYJZ/Pomeroy+Dairy.png Meet Our Cheesemakers Products: Cream Cheese: A robust, buttery flavor with a soft and creamy texture. Available as plain or maple flavored, along with a nacho flavored dip which is great on crackers. Cheese Curds: Soft, fresh cheese with a mild cheddar flavor and great melting ability. Flavors include plain, buffalo, Italian, and garlic-parsley Yogurt: Thick, creamy, Icelandic style yogurt made using whole milk and cultures. Sweetened flavors are maple, vanilla, and strawberry. Flavors with no added sugar include plain, raspberry, and blueberry. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1618335103942-K1LNK7FFFSC0H8ZIXGI4/Smith%27s+Cheese+thumbnail_IMG_4785-Edit+%282%29.jpg Meet Our Cheesemakers Smith’s Country Cheeses, all from raw milk, are: Gouda, aged 6 to 36 months: Traditional, Hickory-Smoked, Everything Bagel, and more! Cheddar, aged 3 to 48 months: Mild, Sharp, Extra Sharp, Chive, Chili Pepper, Beer Cheddars, and more! Cheddar Cheese sticks (1 oz. snacks): Mild, Chive, Chili Pepper, and Smoked Cheddar Havarti: Traditional, Smoked, Dill, Garden Vegetable Vegetable Gouda Spreads: Creamy, Fiesta, Wine, Bacon, Garlic, Herbs, Onion & Chives, Hot Pepper, Sundried Tomato & Basil, Horseradish Farmer's Cheese: Traditional, Herb-Garlic, Cranberry-Orange, Blueberry, Jalapeno, Chocolate https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569984312914-6T1ELG4ZYOVU02K06IJB/Valley-View-2-300x226.jpg Meet Our Cheesemakers 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 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569984449917-C1E588KN12NKQTRRZS2E/Westfield-Bob-Stetson-and-friend.jpg Meet Our Cheesemakers 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 https://www.macheeseguild.org/become-a-member daily 0.75 2026-02-14 https://www.macheeseguild.org/home daily 1.0 2026-02-16 https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569963901002-DGZYDR7JS5Z7FQZMVY1K/Appleton+Farm+cows+on+pasture.jpg Home https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/55b6b2d5-fbea-4839-a54c-d4f349e68e8d/Gemini_Generated_Image_6bkbza6bkbza6bkb.png Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d939d55bc6b930927280f01/1569958017988-G4AAU7Y933KF91JG5DP4/MCG+Artisan+Cheesemakers+sign.jpg Home - MEET OUR ARTISANS Our cheesemakers work with milk that is different every day to make truly artisanal cheese. 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