Green Mountain Blue Cheese

All of the cheeses are made by hand with fresh, whole, unpasteurized milk. The heard is made up of Holstein, Jersey, and French Normandy cows which eat the feed grown and harvested on the farm and are rBST-free.

Cheeses are cured and aged for over 60 days in the cellar below the cheese house.

Artisan Cheeses

Boucher Blue/Vermont Blue Cheese

Smooth, very creamy, and mild, with undertones of chestnuts, sweet hay, and truffles. Based on a French Fourme d'Ambert over the years it has become a true farmhouse cheese, unique to our farm.

Serving suggestion: Part of an American Cheese course with sweet fruity wine: its mild character does not conflict as other, more well known blues can. You may serve either of our blue cheeses on a spoon as an amuse-bouche with a drop of Amaretto. An American Cheese Society award-winner.

Gore-Dawn-Zola

Made in the Gorgonzola style, tangy, sharp and crumbly. This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. The surface is scraped down before wrapping and further aging in our cellar. It has a unique character and bitter chocolate aroma. Due to its crumbly texture, it is best cut with a wire.

Serving suggestion: try as dessert or an appetizer with caramelized walnuts, sweet raisin bread, or drizzled with honey. Great over a light green salad with a sweet dressing. Has won the Cheese Reporter Trophy at the British Empire Cheese Show. An ACS Blue-Ribbon winner.