February 2016 marks our one year anniversary! We've accomplished more than we had hoped in our first year. We created four cheese recipes, two of which received silver medals at the 2015 Big E Gold Medal Cheese Competition. We found our way in several shops and restaurants in the Worcester and Boston areas. We created a CSA and Cheese Gift Boxes. And we attend a total of five farmers' markets thanks to help from the whole family. Some of our goals for 2016 are to perfect our current cheese recipes and packaging, and to make our way into more shops, restaurants, and farmers' markets. We hope you are still as excited as we are to taste how each of our cave-aged batches of cheese develop their own personalities.
An accumulation of experiences with small family dairies and delectable cheesesled 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 cat, two geese, and a flock of hens.
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 family farm with French, Polish, and Québecois roots.
We create small-batch, handmade, cave-aged cheeses with milk from northeast family dairies.
We are currently the only Massachusetts sheep milk cheesemaker.
We tend 23 acres, a flock of laying birds, and a vegetable garden.