Every day we milk our herd in the mornings, then chill the milk and bottle it in BPA-free recyclable containers.

milk IS SEASONAL - aPRIL THROUGH dECEMBER

SOLD IN QUARTS AND HALF GALLON JUGS. GALLONS BOTTLED ON REQUEST, PLEASE CALL AHEAD

On alternate days, the milk is used to create probiotic delicious dairy products.

Yogurt -

AVAILABLE IN QUARTS AND 6 ounce single-serving containers

KEFIR-

AVAILABLE IN QUARTS AND 12 ounce single-serving containers

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!

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 Povence.

BULGARIAN-STYLE FETA

This feta is creamy and delicate! It is sold packed in brine so it will keep for months.

MARINATED FETA

Our delicious Bulgarian-style feta marinated in organic olive oil seasoned with rosemary, roasted garlic, and mixed peppercorns. The perfect addition to salads and antipasto plates.

AGED CHEESES

Each year we produce a limited number of aged cheeses. 2018/2019 will feature tomme, manchego and monterey jack style cheeses

Our dairy is Grade A Certified for raw milk sales 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