From Vermont's Beautiful Northeast Kingdom
What is unique or special about your products?
We specialize in raw milk, small batch, cave-aged cheeses. This style of production is laborious and complex but it ultimately imbues the highest value for flavor possible, which is the key to making small-scale dairying profitable in our region.
How does the New England region influence your business or products?
We make products that reflect a 'taste of place'; our microbial ecosystem, climate, culture and regional history all contribute to the identity of what we produce. The French call this concept 'terrior'. Most simply put, terrior is the expression of an economy upon a landscape. Our products would be inherently different if they were made somewhere else because the process is not standardized. Each day's production is a new vintage; this day to day and season to season variation is something we strive to understand, guide and celebrate.