We make raw milk cheese by hand in Vermont, using traditional techniques and the highest quality fresh, local milk.
Highest Quality Ingredients
We use the highest quality raw cows milk from Spring Brook Farm in Reading VT. These ladies feast on fresh pastures daily during the summer and fall and high quality hay in the winter.
Unique Artisanal Cheeses
American original cheeses, created by cheesemaker Liz Bleakley. Cheese ‘recipes’ aren’t just a list of ingredients and a sequence of steps, but specific techniques during the ‘cheese make’ and ‘affinage’ (aging of the cheese).
Made by Hand
Liz makes and ages each small batch by hand, which allows for careful attention to quality and consistency.
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September is my favorite month for veggies. Tomato, eggplant, basil, peppers, flowers, color, flavor.
Tshirts! We have some. They are $35. They have a patriotic message: f@$cism bad, cheese good. In our farmstand! Or message me and we can figure something out!
Had a beautiful morning with @jessica_sipe photographing my cheese and talking about the importance of artisan food. Thank you so much to the Vermont Cheese Council who obtained a grant to make this happen. Can’t wait to see how they turned out!
The leaves are changing in Vermont. The sun is bright. The air is cool. The grass lush. Life could be worse 🤷🏻♀️. There’s no good cheese without good milk. And good milk comes from the well-being of the animals and the land. #cheesemonger #cheesemaker #artisancheese #rawmilkcheese #vermont
Get the latest information about what’s happening at the creamery, including new cheeses in development and ready for sale!