Winners – 2011 Big E Gold Cheese Competition*

Artisanal Raw Milk Cheese

In 2006, we began our journey and dream to make artisanal raw milk cheese using our own grass fed organic cow’s milk. Four years later, and after lots of education, research, planning, jumping through the regulatory hoops and practicing our cheese making skills, our dream is finally becoming a reality!

Ray is currently our primary cheese maker, deferring, for now, some of the farm management to John and Paul. He brings to the “plate” his love of cheese and those basic chemistry skills that make it all work and his nose for the “right” smell in the aging rooms.

Although still learning and seeking new names for our cheeses, we will begin our marketing with four unique farmstead cheeses: Robinson Family Swiss, Tekenink Tomme, Hardwick Stone, and A Barndance. All our artisanal cheeses are washed rind cheeses, aged at least sixty days, made with raw whole milk, and hard or semi-hard in nature. Farmstead cheese from grass fed cows, by nature, will have slight seasonal variations in flavor and texture, while still reflecting the terrior of the rolling hills of Hardwick.