About our cheeses
Our specialty cheeses include:
- Valley View Chevre, a soft, fresh goat’s milk cheese either plain, coated with pepper, herbs, chive, dill, or blends of oven roasted garlic, chipotle pepper, toasted pecan and sundried tomato and basil.
- Topsfield Round and in a larger version -- New Meadows (1/4 and 1 pound wheels). They are a soft-ripened cheese (aged 4–6 weeks) that has a white, wrinkled, velvety exterior mold. It is more strongly flavored than the soft-fresh chevre; the flavor intensifies as it ages developing a creamy lining between the soft molded exterior and the dense, smooth interior. It is best served at room temperature to allow its full flavor to come forth.
- Highlander - another soft-ripened goat cheese. In a pyramid shape, the Highlander reminds of us our honeymoon where we spent our time exploring cheese dairies in the Scottish highlands. The shape and greater surface area allows the two different molds to ripen, intensifying the development of flavors.
- Our Feta is made with whole goat’s milk. It is pure white, crumbly yet creamy and full of flavor.
Cow's Milk Cheeses
We purchase cow's milk from Appleton Farms in nearby Ipswich. Appleton’s is the second oldest farm in America in continued operation and is now owned by the not-for-profit land trust organization -- The Trustees of Reservations. They milk 40 pastured grazed Jersey cows in the original tie stall barn.
- Named for the Essex National Heritage Area, the Essex is a soft-ripened style cheese somewhere between a camembert and double crème because of the high butter fat in the Jersey milk. Its flavor, intensity and texture changes as it ages and can be eaten anywhere from 6 weeks to 2 months after packaging. Variable with the seasons, the Essex is very creamy, nutty and delicious. It comes in a 1/2 and 1 pound wheel.
