The OG indeed. Old Goat is made in extremely small batches from grassy spring milk, this cheese is aged for a minimum of 11 months in order to develop into something sublime. Semi-firm, mildly tangy and complex, with a long creamy finish. 100% raw goat’s milk. This cheese stands alone.
Subtly flavored, rustic and savory, our Mixed Drum hangs out in our cellar for a minimum of 4 months to achieve peak deliciousness. As the name suggests, it blends the milk from our goats with that good Ayreshire cow’s milk from the Crawford Family Farm. Equally at home on a Ploughman’s Lunch platter (pickles, mustard, etc.) or paired with dried fruit and a stellar dessert wine. Makes the best grilled cheese of all time.
A raw goat milk cheese, aged about 80 days. The texture is semi-soft and the rind is natural and rustic in appearance. The cheese is formed in a tied cloth that makes the cheese have its square shaped. In the middle of the cheese is an indentation from where the knot was tied. Square cheese is made with milk just from Twig Farm goats. Square Cheese won Third Place in the Farmstead Goat Cheese category at the American Cheese Society Competition in 2007.
A raw goat milk cheese, aged about 80 days. The cheese features a natural rind and a semi-hard texture. The milk for this cheese is made with the milk from pastured goats on our farm and from the farm of Dan Robertshaw, an off-the-grid dairy in Bridport, VT. Tomme was a ribbon winner at the American Cheese Society competition in 2006.
