Have a bite!

Our cheeses are based on Catalonian and Beaujolais recipes, and we work with local and regional family dairies who produce exceptionally clean, rich milks.

Unripened Lactic Cow Spread

{ADELISCA}
2nd Place Winner: 2018 American Cheese Society Judging & Competition - White Truffle
Silver Medal Winner: 2018 Big E Gold Medal Cheese Competition - White Truffle
Gold Medal Winner: 2016 Big E Gold Medal Cheese Competition - Garlic
Silver Medal Winner: 2015 Big E Gold Med
al Cheese Competition - Original Plain

Adelisca is a fluffy, citrus, fresh cow's milk cheese, perfect for spreading on crusty, toasted bread and crackers. This cheese is named after my great grandmother from Québec, mother of thirteen children. As was the woman, Adelisca the cheese is versatile. You can use it as an alternative to cream cheese in your cheesecake recipe. It loves garlic and chives as a summer breakfast spread, and maple syrup as a dessert. Missing sour or heavy cream or ricotta? Adelisca wants to help! This cheese is made from pasteurized Jersey milk from Greener Acres Farm in Mendon as well as the Holstein and Jersey milk from our neighbors at Walnut Lane Farm in Dudley. It is un-aged and offered at its peak brightness and freshness.


Unripened Lactic Cow Crottin

{FRANCISZKA}
1st Place Winner: 2016 American Cheese Society Judging & Competition

Franciszka is named after my Polish great grandmother, a strong matriarch and an immigrant in the flat land and expansive grey skies of northern France. This cheese is a cow's milk crottin of tangy, nutty, butteriness that coats your mouth with an unctuous creamy paste. Described as "a breath of fresh air," it may be enjoyed immediately as a fresh, fluffy button, or you may keep it for several weeks in its original packaging until it hardens to become a dense, golden nugget, speckled with blue and yellow mold. At this stage it is fantastic grated or sliced in flakes. Have a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal's end. Franciszka is made from pasteurized Jersey milk from Greener Acres Farm in Mendon as well as the Holstein and Jersey milk from Walnut Lane Farm in Dudley.

{FRAN DE MAQUIS}
1st Place Winner: 2018 American Cheese Society Judging & Competition
1st Place Winner: 2017 American Cheese Society Judging & Competition
Bronze Medal Winner: 2016 Big E Gold Medal Cheese Competition

Loosely based on the Corsican recipe for Fleur du Maquis, Fran de Maquis is Franciszka covered in the herbs commonly found in the evergreen shrubland of the Mediterranean region: rosemary, fennel seeds, savory, and juniper berries. While we tend to keep our flavors mild to be sure our cheeses stand out, the marriage of Franciszka and these herbs elevates Fran de Maquis, creating a new experience with a textured mouthfeel. Fran de Maquis is made from pasteurized Jersey milk from Greener Acres Farm in Mendon as well as the Holstein and Jersey milk from Walnut Lane Farm in Dudley.


Unripened Lactic Sheep Cheeses - NEW!

{LOUISE}

Louise is named after my husband's great-grandmother from France. Why mess with a good thing? The only change between this ewe’s milk spread and our classic cow’s milk Adelisca is the milk. Maybe it’s just new-relationship-energy, but we think we may love Louise more than Adelisca (shhh!). Just as versatile as Adelisca with the same gorgeous, special flavors, Louise is our go-to cheese for all things cooking and snacking. When someone asks ‘how to use this?’ we answer, ‘with a spoon.’ Louise is made from the pasteurized East Friesian milk of the Amish community of Fultonville, NY. This milk is seasonal so please inquire about availability.

{LUCIENNE}

Lucienne is our newest cheese, named after my husband's great-grandmother from France. The cheese is an unripened sheep milk crottinwith a velvety texture and floral notes. Fresh, it is soft and just a little crumbly. After a few weeks it really comes to life; it’s like Lucienne is giving your mouth a comforting, lingering hug. Keep it for longer and… tell us what happens! It will harden and dry and little mold spots are very normal and benign. Lucienne is made from the pasteurized East Friesian milk of the Amish community of Fultonville, NY. This milk is seasonal so please inquire about availability.


Bloomy Cow Crottin

{HÉLÈNE}

Hélène is in the works. It is a lactic cow's milk cheese with a funky, colorful rind. Most of the time it is super gooey, sometimes it is quite dry. We hope you enjoy experimenting with us... Hélène is made from pasteurized Jersey milk from Greener Acres Farm in Mendon as well as the Holstein and Jersey milk from Walnut Lane Farm in Dudley.


TBD

Bloomy, lactic sheep milk cheese... I think I once made the best cheese of my life. But it was unpasteurized and the cheese could not stand to be ripened for more than a week. So I couldn't sell it (by law in the U.S. cheesemakers must either pasteurize their milk or ripen their raw milk cheeses for 60 days or more). I will try again.


Raw Cave-Aged Tomme

{EVELINA}
Bronze Medal Winner: 2018 Big E Gold Medal Cheese Competition
Silve
r Medal Winner: 2015 Big E Gold Medal Cheese Competition

Evelina is a semi-firm, raw sheep milk cheese with a natural rind. It is aged between six and nine months in our cave d’affinage (or sometimes 12 months!). My great grandmother Evelina, from Québec, worked night and day cooking, cleaning, repairing clothes, to care for her nineteen children and her lumberjack husband. Hardworking Evelina is a gamey tomme with an earthy minerality and a peppery finish. This cheese is made from the raw East Friesian milk of the Amish community of Fultonville, New York.

{KAROLINA}
Bronze Medal Winner: 2018 Big E Gold Medal Cheese Competition

Karolina is a semi-firm, raw cow’s milk cheese with a natural rind. It is aged between six and nine months in our cave d’affinage (or sometimes 12 months!). Karolina is named after my great grandmother, a farmer from Goszczewice, a small village south of Warsaw, Poland. Karolina is a savory tomme that has a creamy, balanced mouth feel that lingers on the palate with notes of cheddar, fermented grass, and leather. This cheese is made from the raw Holstein and Jersey milk of our neighbors at Walnut Lane Farm as well as from the raw Holstein, Jersey, Brown Swiss, and Lineback milk from Rocky Acres Farm in Warren.

{SOPHIE}

A large ~9lb format of sheep's milk Evelina, this cheese is aged for a year or more for a crumbly texture and a rich, complex flavor. We have a very limited supply since we only make one wheel every 4-6 weeks! Sophie's wisdom is worth the wait...