I've been making cheese commercially since the summer of 2005. We currently have nineteen does participating in the dairy: we consider them both our friends and co-workers.
Our cheeses are currently available at the Boston Public Market at the Appleton Farms booth, Central Bottle Wine + Provisions and Formaggio Kitchen in Cambridge, Dave's Fresh Pasta in Somerville, Verrill Farm and Debra's Natural Gourmet in West Concord, the Concord Cheese Shop in Concord, Idylwilde Farms in Acton, Rose 32 Bakery in Gilbertville, and, occasionally, Rubiner's in Great Barrington. In 2016, we are at the Tuesday Harvard University Farmers' Market between the Yard and the Science Center.
Ada's Honor is a bloomy-rind goat cheese made from our own milk and aged as a small 4 ounce cylinder. Our version of a French chabichou. The earthy rind complements the finely textured citrusy body.Our beloved Chabicou-style cheese that I've been making since 2001. Its texture is smooth because the curd is carefully hand-ladled into molds. The taste is mild, but complex thanks to the exquisite milk produced by our Oberhasli and Saanen does.
Here’s to Ada, pictured below, our first herd queen who taught me much.
This ashed bloomy-rind goat cheese is made from our own milk and aged as a small 4 ounce disk. The ash softens the tang of the goat cheese and makes for a showy presentation. Named after our lovely black doe, Alys, our current herd queen.
That’s Alys, our herd CEO/Queen, pictured below, playing with one of her kids.
Ellie’s Cloudy Down is a bloomy-rind 4 ounce pyramid aged for a month using a traditional grey surface mold. The grey surface is somewhat earthier than the white we use in other cheeses and more slowly and complexly ripens the cheese.
Pictured below is Ellie as a cheery yearling milker.
Claire’s Mandell Hill is aged as a small 10-ounce cylinder with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary. I began making this cheese in Hardwick in the fall of 2012.
Pictured to the below is Claire with her first kids.
Hanna’s Awashed is a 7 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks. I began making this cheese in Hardwick in the summer of 2011.
Pictured below is Hanna, out on a woods walk.
Greta’s Fair Haven is made from our goats' raw milk and aged over 60 days as a small 1 pound tomme using a traditional grey surface mold. Fruity, peppery, and densely textured.
Pictured below is Greta.
Lea’s Great Meadow is aged as a small surface-ripened 1-1/4 pound tomme with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary.
Pictured below is Lea, our second herd queen.
Our doe Kay was as black as midnight so her name seems to fit this tomme with an ashed midline and surface. Some people taste blue cheese overtones, a flavor developed as the ash sweetens the cheese, similar to what a blue mold will do.
Kay's sister Meg had the sunniest dispostion, so our third small 10-ounce tomme exuberantly unadorned bears her name and showcases the fine quality of the cheese.
Meg’s Big Sunshine is a bloomy rind goat cheese aged as a camembert.
Pictured below is Meg as our good humored elderly doe.
Brothers’ Walk is a goats’ milk brie ripened with the grey surface mold traditional for French brie. Aesthetically inspired by the cap stones on the early 1800s Ruggles brothers’ walking wall that fronts the farm.
An American Cheese Society competition winner.
Pictured below are paternal half brothers Stetson and Artero.