We marked our third anniversary this February 2018. As a woman-owned and operated business - a woman who also became a mother in the fall of 2016, 2017 was full of the new challenges of simultaneously growing a business and growing a human. While Marie-Laure stepped back (maybe half a step) for a time, she hired extra help and relied on her parents even more than before. Thanks to Ben, Lane, and James, Marie-Christine, Benoît, and Aurélien, Couët Farm & Fromagerie was able to continue existing and remain present in the minds and bellies of our loyal customers. Moreover, Fran de Maquis won First Place at the American Cheese Society Competition, and our cheeses are now carried by regional and national distributors.
February 2017 marks our two year anniversary! In our second year we actually cut back on some of our projects in order to concentrate on what we think is essential. We concentrated on improving the consistency and quality of our tommes and we think our recipes are pretty good. Each batch still varies quite a bit, but this is to be expected with cheese. A good cheesemaker must be patient. We've now won a total of five awards; in 2016 Franciszka received First Place at the American Cheese Society Competition, and at the Big E our Garlic Adelisca won Gold while Fran de Maquis won Bronze.
An accumulation of experiences with small family dairies and delectable cheeses led Marie-Laure to decide during the winter of 2010, that she would become a cheesemaker and farmer. She moved to Europe that spring to apprentice for a few years with cheesemakers, dairy farmers, and a world-renowned affineur. In France, Spain, and Italy, she learned the art and business of making cheese, tending the soil, and the animals that eat its grasses.
Marie-Laure returned to the U.S. with Aurélien and they now live on the farm in
Dudley, Massachusetts with their baby. They hope to adopt a flock of hens soon. The coop needs fixing first...Marie-Laure's parents liked the idea of becoming farmers for their retirement, so Couët Farm & Fromagerie has become a true family endeavor.
Who we are
We are a woman-owned and operated, family cheesemaking company with French, Polish, and Québecois roots.
We create small-batch, handmade, cave-aged cheeses with milk from northeast family dairies. We carefully select the milk we use for quality and yield, and we pay fair prices in order to actively support our regional agriculture.
We are currently the only Massachusetts sheep milk cheesemaker.