Here’s how our milk is used to create

probiotic-rich, nutritious and delicious dairy products.

Yogurt -

AVAILABLE IN QUARTS AND 6 ounce single-serving containers. Seven probiotic cultures that remain live and active for a rich body and tangy flavor. Our yogurt is fermented for 24 hours so it has marginal amounts of lactose.

KEFIR-

AVAILABLE IN QUARTS AND 12 ounce single-serving containers. Kefir is a potent probiotic - Similar cultures to the yogurt, but with the addition of yeasts to the bacterial combination. A 24 hour fermentation produces a silky texture and a bright flavor with a buttery body. Keep an eye out for our KEFIR COOLERS for midsummer luxury.

CHEVRE-

the traditional fresh goat cheese, eaten with bread, crackers, fruit, jam, or honey - our favorite is on a baguette with olive oil and fresh ground black pepper. We also sell it seasoned with a rotating menu of: Garlic and Herbs, Rosemary Garlic Cracked Pepper, Pink Peppercorn, Honey and Thyme, Gingered Honey, Smoked Spanish Paprika, Peppercorn Medley (green, pink, black and white - and “Mediterranean” - a small disc of chevre bathed in olive oil and Herbes de Provence.

BULGARIAN-STYLE FETA

This feta is creamy and delicate! It is sold in 1/2lb cubes packed in brine so it will keep for months. Adorn a salad, decorate vegetable dishes, add it to your favorite omelet. Also available in organic extra-virgin olive oil seasoned with rosemary, roasted garlic, and mixed peppercorns. The perfect addition to salads and antipasto plates.

marinated feta

Our fabulous feta layered with toasted minced garlic, rosemary leaves, and mixed peppercorns…then drenched in only the best olive oil we can find. We are currently using Entelia, produced on small family farms in Crete from Koroneki olives.

at various times during the season we offer these specialties: check the online ordering page to see whats currently on hand

ripened “bloomy rind” cheeses

aged in the presence of ripeneing cultures such as are usedin Brie and Roquefort, to create delightful textures and diverse flavor profiles

fresh Ricotta (RIGOATTA!)

The freshest of fresh cheeses, ricotta is “of the moment” - just a couple of hours from goat to curd. Your first bits of truly fresh ricotta is one of the greatest moments your tastebuds will ever have!

Ricotta salata giovane

This is a young ricotta salata - fresh ricotta molded and lightly pressed, then aged with dry salt rubs for just a few weeks. The texture, taste, and uses are very similar to fresh mozzarella

LABNE

A Middle Eastern tradition - yogurt is salted and strained to a thick creamy consistency, then seasoned with flavorful herbs and spices (rosemary, garlic, oregano, thyme, and hot pepper flakes). It is a great dip for veggies or chips, a spread for crackers or bread, and a wonderful addition to sandwiches. Check in for special varieties like Honey and Zaatar

AGED CHEESES

Each year we produce a limited number of aged cheeses. 2020 will feature Chestnut Hill Tomme to highlight the flavors and aromas of the late summer pasture; Orcutt Brook, a semi-hard “cabra al vino”, a washed curd cheese soaked in red wine before aging; and Phinney Farmstead- a traditional farmstead cheese with a mission to work its way into your sandwiches and every recipe looking for a mild cheese to melt.

mixed milk cheeses goat + cow

In collaboration with our friends and fellow cheesemakers at Chase Hill Farm, each year we exchange milk and create unique mixed milk cheeses at our creameries - a soft spread “Duet”, a bloomy rind “tango”, a camembert “two hearts” and an Iberico semi-hard “Dos Leches”.

Our dairy is Grade A Certified by the Massachusetts Department of Agricultural Resources. Our processing plant is licensed by the MA Department of Public Health. Our herd is never medicated unless directed by a veterinarian for diagnosed illness when our holistic herbal-based approaches are not sufficient. Milk from medicated does is never bottled or used for production.