THE STORY
At present there are a total of 40 milking cows 1/3 of them being Jersey and the other 2/3 are Holstein. We do not use rbgh hormones and do use vegetarian rennet in all our cheeses. The cows are pastured from May through November. We adhere to traditional methods of cheese making from stirring and cutting the curd by hand then carefully, one at a time fill the molds.
Three families make the production of this cheese possible. Barry and Wendy Rowland -the owner and stewards of the farm, Nick and Amy Stone who lovingly care for and milk the herd, Charlie and Jane Parant – owners of West River Creamery. The Parant family has always been involved in agriculture and believes that working together with the Rowland’s and Stones that we can continue to keep another Vermont dairy farm sustainable.
LOCATION
OUR PRODUCTS
Steel Wheel
Marinated Feta
Our own raw cow’s milk feta marinated in grape seed oil, sun dried tomato’s, garlic, herbs. Available in 9 oz tamper proof containers or bulk by request.
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Firehouse Jack
A salsa infused version of our Farmhouse Jack.
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Farmhouse Jack
A mild, smooth, milky sweet creamy cheese. Great for melting, or cooking, try it for grilled cheese sandwiches or have it with a glass of wine.
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Londonderry
English style farmhouse Cheshire. Dry in texture, peachy in color. Mild and lightly salty when young. Mature cheese acquire more piquancy with age.
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Smoked Cambridge
Our farmhouse cheddar gently smoked with apple wood and hickory. A real New England favorite.
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Cambridge
English style farmhouse cheddar. Flavor is smooth when young and matures to a full complex taste that attacks the tongue with age. (also available with chipotle).
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Full Circle
A goat milk tomme style cheese. Natural rind, smooth and gentle to the palate.
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Equinox
An oil rubbed, firm cheese. . Flavor is savory with herbal undertones.
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Londonderry Reserve
A traditional clothbound version of our English style farmhouse Cheshire.
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Cambridge Reserve
A traditional clothbound version of our English style farmhouse Cheddar.
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Glebe Mountain Swiss
Natural rind baby Swiss. Texture is smooth; flavor is buttery and explodes with a nutty tang.
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Three Mountain Cheese
A washed rind cheese. Semi-soft, bold and smooth, velvety, finishing with a salty tang.
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Middletown Tomme
A brushed natural rind cheese. This is incredibly smooth, melts in your mouth. Savory, complex with grassy undertones.