About our Cheese 

We make all of our cheese by hand with raw milk from our 45 cows, mostly Jerseys, on our small Connecticut farm. We never use growth hormones, sub-therapeutic antibiotics, or animal-based feeds, and our cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses, local hay, and a small amount of grain. All the rinds are natural and have natural surface molds that are integral to developing the full flavor of the cheese. We age and care for the cheese in our underground cave, ripening all varieties to their peak of flavor. 

Meet the Cheeses

More About Our Cheese

Good cheese starts with good milk, and our happy, healthy cows produce the best milk we could ask for! The flavor and fat/protein components change slightly throughout the season as the cows' diet changes. Accordingly, we produce more of our firmer textured cheeses like our Vivace and Womanchego in the summer months, while we focus on the creamier cheeses like Bridgid's Abbey and Hooligan in the winter. Some cheeses like the Dutch Farmstead, Bloomsday, and Dairyere are good year round, but customers may notice seasonal variations in taste and consistency.

Our cows graze outside from approximately May 1 - October 31. The cheese made during these summer months may offer extra health benefits. We use rotational grazing to move the cows from one paddock to the next every twelve hours. They get fresh grass every day and the fields are given ample time to grow back -- a system that is as healthy for the cows as it is for the fields. The summer's milk produced after grazing fresh pastures has high level of beta carotene that gives summer cheeses a gorgeous yellow hue. Research suggests that pasture-fed milk has increased levels of Omega-3 fatty acids and Conjugated Linoleic Acid (CLA), both of which have been shown to help prevent cancer. Since our cheese is raw, it includes natural enzymes that make it easier to digest. (These statements have not been evaluated by the FDA.)

Our farm and cheese plant are licensed in the state of Connecticut. The Connecticut Department of Agriculture and the federal Food and Drug Administration inspect our facilities and sample our milk and cheese regularly to ensure food safety.  We also conduct regular testing of our milk, cheese, and environmental surfaces with a certified laboratory.

Want to share some knowledge about our cheese?

You can put these tags out with our cheese at your next get-together to help inform your guests about what they are tasting.

Cheese Tags for Hosting

World-class... some are wonderfully spicy and pungent. All it takes is one bite of their most popular offering, the Belgian-inspired Bridgid’s Abbey, and you’ll swear off bland, pasteurized cheese forever.
— - Town and Country magazine, October 2001