All of our cheeses are made by hand in small batches using time-honored methods. As a small family business, we are committed to a product that helps people stay connected to their local farms.
We are proud to have the distinction of producing New Hampshire’s only Cheddar, and are happy to be listed in ‘The Great Cheeses of New England’ at www.newenglandcheese.com.

Cheddar - traditional farmhouse aged cheddar is made using the open vat method, with much of the process still done by hand. The unique texture is obtained by using the ‘cheddaring’ process when the curds are drained, cut into bricks and then pressed many times until the correct texture is obtained. Cheddar matures slowly, it is sold at 4-6 months or it can be matured for up to 24 months.

Smoked Cheddar - our aged cheddar is maple fire smoked for at least 24 hours, giving it a more robust flavor that is best paired with a dark ale.

Brie - approximately 5 oz. wheels, packaged in 4” wooden box, Our Brie is not stabilized and does not have preservatives added. Unlike imported brie, it will ripen naturally and has a wonderful flavor. Some would say the Queen of all cheeses. This cheese is probably the best known and most enjoyed of all French cheeses in America. The white rind is an edible and natural covering for this cheese that ripens from the outside rind toward the center. A perfectly ripe Brie will ooze slightly when at room temperature. Best with Cabernet Sauvignons, Merlots, Petite Sirahs, and fine aged ports.

Coulommier - a delicate French cheese considered the little brother of Brie. It is named after the locality of Seine-et-Marne where it was once sold on the market. Its taste is gentle when young and grows nuttier with a bit more tang as the cheese ages. May be served in a variety of ways- with ripe juicy peaches and plums, crumbled in salads, or sliced on crackers or melted on tomato slices drizzled with olive oil. Fruity and supple red wines such as Bourgogne and Bordeaux are recommended.

Jersey Jack - Created by Spanish monks in early California, Jack is a creamy-textured relative of cheddar noted for its mild flavor. All Jack cheeses melt beautifully, and are especially good on broiled, open-face sandwiches. Jack's meltability has made it indispensable for Southwestern and "Tex-Mex" dishes, shredded over tacos, stuffed into enchiladas or melted over refried beans. Serve jack cheeses with beer and fruity wines.

Caerphilly - First made in the Welsh town of Caerphilly in about 1831. The brine baths in which the cheese was soaked overnight sealed in the moisture, and the cheese proved popular with the coalminers who had lost salt during their labors. It has a fresh, clean taste…firm yet moist, flaky rather than crumbly