Fresh Blue Cheeses on the 2nd Day of Manufacture

All blue cheeses start out white, and begin to blue-up over the course of the next 30 days. Blue cheese production is year-round; cheeses aged over the summer are drier and those in the winter have more internal moisture. Most cheeses are 60-120 days old before they are sold to local specialty shops and restaurants.

2008 Production of Tomme Collins is ready

Tomme Collins is our rustic-looking natural rind alpine-style cheese, mild and cheddary when it is first manufactured, becoming drier and sharper as it ages. This year we made two batches of 200 pounds, and will be selling it at City Market in Burlington, as well as at our stand a Burlington Farmers' Market.

2008 Production of Brother Laurent is ready

This year we made only two batches of Brother Laurent, our award-winning washed-rind cheese. These pungent cheeses store well, up to 6 months; when these are sold, then we are out until next year. Conditions must be very cold and humid for this cheese to ripen, so it is only made during the winter months. Most of these are sold direct to customers during Burlington Farmers' Market, which will start on Mother's Day weekend in May. City Market also carries this seasonal cheese.