Our Cheeses
We make all our cheeses in small batches by hand. We use premium raw Jersey cow milk from Cedar Mountain Farm to harness its natural microbiology for complex flavors in the final product.
Sagan
A rustic tomme with a beautifully patterned natural rind.
Flavor & Pairings
The flavor is earthy, grassy and slightly tangy with a creamy mouthfeel. This cheese pairs well with white wines, ciders, fresh strawberries, honey, sourdough bread, and pickles.
The Rind
The eye-catching (and edible!) rind is reminiscent of woven-reed cheese forms that were once common in cheesemaking. It can contain a variety of colors from the natural molds and bacteria present in the cheese cave: brown, gray, black, blue, white, and pink among others.
The Paste
The paste of Sagan is a medium firmness with color varying from white to golden. The color variation is dictated by whether the cows were on fresh pastures rich in beta-carotene in the summer months or dried hay in the winter months. A small number of mechanical/gas holes will be seen.
Behind the Name
The astronomer and science writer Carl Sagan first inspired Liz’s love of science which led her towards a career as a medical provider and later a farmer and cheesemaker.
Ingredients
Raw Jersey cow milk (Cedar Mountain Farm in Hartland, VT), salt, calf rennet, and cultures.
Echo
A nutty alpine-style cheese with a cider-washed rind.
Flavor & Pairings
Nutty, fruity, and mild with subtle Swiss-y notes. Use it in quiches, fondues, and mac and cheese. Pair it with grapes, raspberries, roasted vegetables, rosés, chardonnay, and Pinot Noir.
The Rind
The edible rind is washed with a local hard cider, creating a rich golden color speckled with wild yeasts and bacteria.
The Paste
Firm with a white to yellow color (dictated by whether the cows were on fresh pastures rich in beta-carotene in the summer months or dried hay in the winter months). The paste is creamy, with numerous small gas holes. It has a moderate elasticity, which lends itself to excellent shredding and melting properties.
Behind the Name
Echo was conceived as a “sister cheese” to Cobb Hill’s Ascutney Mountain. Both cheeses are made from the same milk but have distinct alpine personalities. The label shows echo lines radiating from the outline of Mount Ascutney, our home base. The previous owners of our land dubbed it “Echo Farm.”
Ingredients
Raw Jersey cow milk (Cedar Mountain Farm in Hartland, VT), salt, calf rennet, cultures and hard cider.
Solidago
A mild and creamy cheese with an orangey-pink washed rind infused with saffron.
Flavor & Pairings
A versatile table cheese thanks to its mild and creamy character. Smear it on a crusty bread and enjoy it with a Vermont IPA!
The Rind
The pinkish-golden color is achieved by washing the wheels with a saffron-infused brine. The rind aroma is mild.
The Paste
The paste is creamy with an open texture and can vary from white to golden. The color variation is dictated by whether the cows were on fresh pastures rich in beta-carotene in the summer months or dried hay in the winter months.
Behind the Name
One of our favorite memories from moving to Vermont was the yellow glow of goldenrod that attracted pollinators of all kinds and lit up the landscape in early fall. The scientific name of goldenrod, “Solidago,” also means “to become whole”.
Ingredients
Raw Jersey cow milk (Cedar Mountain Farm in Hartland, VT), salt, calf rennet, cultures and saffron.