Bridgid's Abbey
Bridgid's Abbey

Our Trappist-style monastery cheese with a creamy texture and slightly acidic aftertaste. Bridgid's Abbey is one of our oldest recipes, going back to a workshop Liz took with a Belgian cheese master in 1997.  Its creaminess is balanced with a milky lactic acidity for irresistible eating for breakfast, sandwiches, or snacking.  We now make Bridgid's Abbey only during the winter months to highlight the richer winter milk, higher in delicious butter fat and protein.  Aged 2 - 4 months.

Womanchego
Womanchego

2017 & 2018 American Cheese Society 2nd Place -- Raw Farmstead Cheese

Inspired by the classic Spanish sheep milk cheese Manchego, our cows' milk Womanchego is aged 3 to 5 months, making it more similar to a young Manchego than the aged version most commonly found in cheese shops. The flavor is medium mild and a touch sweet with hints of fruit and nut. Moister than its Spanish cousin, our Womanchego is a versatile partner that is delicious on sandwiches or melted - it's our favorite cheese for tortillas! Womanchego pairs with medium red or white wines and honey-brewed ales and is delicious on a water cracker with a cranberry chutnet. On limited occasions we will offer our Mrs. Robinson, aged at least 7 months, or Wise Womanchego, aged for at least one year.

Vivace Bambino
Vivace Bambino

Our young Vivace is sweet, chewy and moist, a medium mild cheese with a flavor like Swiss Emmental. It is excellent for sandwiches, antipasto, or melting - and it's accessibility makes it perfect for both kids and the young-at-heart.  Vivace Bambino is aged 2 to 3 months.