To purchase our cheese, come visit our farm stand, stop by any of the local shops listed on the right, or contact us for shipping options.
A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from our grass-fed pasteurized cow’s milk, and aged 30 days.
A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from our grass-fed raw cow’s milk, and aged 120 days.
A gruyere-inspired 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 our grass-fed raw cow’s milk, and aged 9 months.
An English farmhouse cheddar aged for roughly one year, our cheddar is sharp without being overpowering, rich, with a buttery texture. Made by hand from our grass-fed raw cow’s milk and aged at least 9 months.
An alpine style cheese with superb melting qualities. Bright and slightly tangy. Made by hand from our grass-fed raw cow’s milk and aged at least 3 months.
An aged tomme de Cummington washed with Artifact cider. Semi-Soft texture and a delightfully simple flavor of floral yeastiness. A versatile cheese – excellent melted as on the board. Made by hand from our raw grass-fed cow’s milk, and aged 80 days.
A creamy, snowy white fresh cheese with a subtle lactic taste and pillowy texture similar to old world quark. Available in plain, herbed (chives, parsley, garlic), or za’atar (roasted sesame seeds, thyme, sumac, oregano, marjoram). Handmade from our gently pasteurized grass-fed cows milk.