Natural Rind

Reverie

2017-03-22T14:45:32-04:00

Parish Hill Creamery

This traditional Tomma has a bright milky flavor and slight tang when young, becoming sharper and more robust with age. Wild molds are encouraged during aging resulting in rind resembling gray stone. Aged 5 to 10 months.

For more information on where to purchase, click here.

Reverie2017-03-22T14:45:32-04:00

Sage Advice

2017-03-22T15:19:17-04:00

2lb raw milk 60 day goat milk cheese. It has a brushed natural rind with sage added to the curd before hooping. Delcicate and mild.
available July-Nov

For more information on where to purchase, click here.

Sage Advice2017-03-22T15:19:17-04:00

Flavored WindsorDale

2017-03-23T09:16:18-04:00

We age our WindsorDale a minimum of 6 months before any flavors are added which results in a better balance between the flavor and the cheese versus most flavored cheeses found in the marketplace today. Choose from Cranberry, Blueberry, Cracked Pepper, Hot Pepper, Sage and Windsor Blue.

For more information on where to purchase, click here.

Flavored WindsorDale2017-03-23T09:16:18-04:00

WindsorDale

2017-03-23T09:18:43-04:00

An homage to Britain’s famous farmhouse cheeses of yore, our WindsorDale is a raw milk cheese made using a late 1800 farmhouse Wensleydale recipe and a traditional peg mill imported from England. The peg mill tears the curds versus traditional cutting, for a more open, friable texture. The result is a creamy white cheese with a hint of tart apple, a honeyed aftertaste and firm, flaky texture. Pressed in a traditional mould, the cheese will be made in a 12 lb. clothbound cylindrical truckle mould with a butter ripened natural rind. For ease in cutting, we will also offer a rindless 12lb. truckle.

For more information on where to purchase, click here.

WindsorDale2017-03-23T09:18:43-04:00

Worcester Tomme

2020-01-21T16:51:53-05:00

A raw-milk offering only available during the winter months. A rustic, Alpine-style tomme, Worcester is aged 3-9 months, developing a natural, earthy rind. The interior is pleasantly mild and smooth, with a little goaty kick.

For more information on where to purchase, click here.

Worcester Tomme2020-01-21T16:51:53-05:00

Kashar

2017-03-23T11:12:19-04:00

Turkish Basket Provolone, aged for at least 2 months, then rubbed with olive oil and polished to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and somewhat peppery, with familiar picante notes.

For more information on where to purchase, click here.

Kashar2017-03-23T11:12:19-04:00

Vermont Herdsman

2017-03-23T11:19:24-04:00

Whole milk cheese made in the method of Asiago Grasso Monte. VT Herdsman is made in the summertime when the cows are grazing on hillside pastures and aged for at least 9 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The interior texture is smooth and becomes more granular as the cheese ages beyond 12 months. The outside is periodically scrubbed with salt brine to produce a straw colored, edible rind.

For more information on where to purchase, click here.

Vermont Herdsman2017-03-23T11:19:24-04:00