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A Barndance
A Barndance Image

from Robinson Farm, Hardwick, MA

* ACS Winner 2012  ** 2011 Gold Medal
A hard Alpine style cheese; subtle, yet with significant presence, fruity and nutty. An excellent melting cheese. Aged 8-12 months.

Ada's Honor
Ada

from Ruggles Hill Creamery, Hardwick, MA

Ada’s Honor is a bloomy-rind goat cheese made from our own milk and aged as a small 4 ounce cylinder. Our version of a French chabichou. The earthy rind complements the finely textured citrusy body.Our beloved Chabicou-style cheese that I’ve been making since 2001. Its texture is smooth because the curd is carefully hand-ladled into molds. The taste is mild, but complex thanks to the exquisite milk produced by our Oberhasli and Saanen does.

Alys's Eclipse
Alys

from Ruggles Hill Creamery, Hardwick, MA

This ashed bloomy-rind goat cheese is made from our own milk and aged as a small 4 ounce disk. The ash softens the tang of the goat cheese and makes for a showy presentation. Named after our lovely black doe, Alys, our current herd queen.

Arpeggio
Arpeggio Image

from Robinson Farm, Hardwick, MA

In music, Arpeggio means playing all the notes of a chord in rapid succession. We liken our Arpeggio to savoring the aroma and flavor notes of the terroir in one bite. Bloomy rind. Strong aroma, beautiful finish, soft, spreadable cheese.
Aged 2-4 months.

Baby Camembert
Baby Camembert Image

from Westfield Farm, Hubbardston, MA

This is a smaller, plumper version of Westfield Farm’s traditional Camembert. It’s a perfect size for a busy cheese plate and it tastes as lovely as it looks. Subtle, earthy, creamy. Camembert.

Berkshire Bloom
Berkshire Bloom Image

from Cricket Creek Farm, Williamstown, MA

Berkshire Bloom is a semi-soft bloomy rind cheese inspired by a Camembert. It has a supple white rind and a creamy, earthy, pungent layer surrounding a mild, firm center. Simple and approachable, it is the bloomy rind cheese that you can count on. The wheels range from 8 – 10oz.

Bluebird
Bluebird Image

from The Grey Barn and Farm, Chilmark, MA

This blue-veined cheese, made from organic raw cow’s milk from a Martha’s Vineyard herd, is aged a minimum of 60 days.

Brothers' Walk
Brothers

from Ruggles Hill Creamery, Hardwick, MA

Brothers’ Walk is a goats’ milk brie ripened with the grey surface mold traditional for French brie. Aesthetically inspired by the cap stones on the early 1800s Ruggles brothers’ walking wall that fronts the farm.

An American Cheese Society competition winner.

Capri
Capri Image

from Westfield Farm, Hubbardston, MA

Classic chevre, crumbly and tangy, in a variety of flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-Orange

Claire's Mandel Hill
Claire

from Ruggles Hill Creamery, Hardwick, MA

Claire’s Mandell Hill is aged as a small 10-ounce cylinder with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary. I began making this cheese in Hardwick in the fall of 2012.

Classic Blue Log
Classic Blue Log Image

from Westfield Farm, Hubbardston, MA

This unique, 4.5-oz, slightly aged goat cheese log is Westfield Farm’s flagship cheese, and first prize winner at the 1999 American Cheese Society’s Annual Judging. It is one of a very few external blue chevres made in the world. Served in a number of America’s finest restaurants, the Classic Blue is often seen as the focal point of a fine cheese board or as as a medallion placed atop a filet or vegetable dish. The Roquefort rind is a striking color that develops on the surface and slowly ripens toward the center.

Cloumage
Cloumage Image

from Shy Brothers Farm, Westport, MA

Cloumage® is a fresh lactic curd made from our cows’ milk at Shy Brothers Farm. When cooked, Cloumage® has the texture of a baked ricotta. Salad—potatoes—salmon—tarts—all flavors are enhanced by the zip of this curd.  The lactic tang of the curd marries well with both sweet and savory flavors.  We love it simply with fresh cracked pepper or fruit.

Cricket Creek Feta
Cricket Creek Feta Image

from Cricket Creek Farm, Williamstown, MA

You know this feta, and appreciate her for what she is. A round mouthfeel that makes you dream of olive oil, tomatoes and cucumbers on a beach in Greece. This feta ages in a saltwater brine. It was made while the cows were eating spring grass, so it’s loaded with those bright, earthy flavors.

Crystal Brook Chevre
Crystal Brook Chevre Image

from Crystal Brook Farm, Sterling, MA

Ann and Eric Starbard milk sixty goats of three different breeds to create a classic, fresh chevre in these flavors: Classic Plain, Cracked Black Pepper, Chive, Dill, Garlic & Basil, Sun-dried Tomato & Basil, Jalapeno/Cilantro, Cranberry/Orange, Australian Ginger, Lemon & Lavender, Mediterranean Marinated and Provencal Marinated.

Eidolon
Eidolon Image

from The Grey Barn and Farm, Chilmark, MA

Eidolon is a bright, grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake like center. This young, bloomy rind cheese is made in a classic French style with delicate mold growth on the surface and a center that is rich and milky.

In naming our cheese, we were inspired by the Walt Whitman poem, Eidolons.  In this poem an eidolon is the perfect form of an idea, a Platonic notion of reality in philosophy, an ideal.

Ellie's Cloudy Down
Ellie

from Ruggles Hill Creamery, Hardwick, MA

Ellie’s Cloudy Down is a bloomy-rind 4 ounce pyramid aged for a month using a traditional grey surface mold. The grey surface is somewhat earthier than the white we use in other cheeses and more slowly and complexly ripens the cheese.

Essex Camembert
Essex Camembert Image

Made at Valley View Farms with Jersey cow’s milk from Appleton Farms. Rich, luscious, smooth & creamy, with a velvety white rind and mushroomy flavor.

Foxboro Asiago
Foxboro Asiago Image

from Foxboro Cheese Company, Foxboro, MA

Foxboro’s Asiago is made almost completely by hand with milk from a herd of grass-fed Ayrshire cows. Head cheese-maker Melissa Gagne supervises the 60-day process, which includes stirring curds, packing molds, and salting and turning each tomme, which starts the aging process at 3 pounds. Vintage Asiago is aged for at least 12 months, to produce a firmer cheese with a deeper, nutty flavor.

Foxboro Fromage Blanc
Foxboro Fromage Blanc Image

from Foxboro Cheese Company, Foxboro, MA

Fromage Blanc is Foxboro Cheese Company’s flagship product, a light, creamy, cow’s milk cheese with a buttery and slightly citrus taste. It is available in several flavors, including plain, chive, maple, garlic, lemon honey and tomato basil.

Fresh Mozzarella Curd
Fresh Mozzarella Curd Image

from Shy Brothers Farm, Westport, MA

Our mozz curd is creamy and buttery, unlike any you’ve ever had in this country.  We provide pulling instructions, but chefs are also using it un-pulled on cold sandwiches and hot creations.  We’re proud and flattered that Lourdes Smith of Fiore di Nonno uses our mozz curd, and pulls it using her Italian grandfather’s technique. (And yes, he provided Frank Sinatra’s mozz from childhood for the rest of his life!)  If you haven’t tasted Fiore di Nonno mozzarella, please try it.  If you can’t get it, just buy it from us.

Greta's Fair Haven
Greta

from Ruggles Hill Creamery, Hardwick, MA

Greta’s Fair Haven is made from our goats’ raw milk and aged over 60 days as a small 1 pound tomme using a traditional grey surface mold. Fruity, peppery, and densely textured.

Hannahbells
Hannahbells Image

from Shy Brothers Farm, Westport, MA

Hannahbells are tiny artisanal cheeses hand made by the very shy Santos brothers from their third-generation dairy farm in Westport, Massachusetts. Some folks call them thimbles. The French call them “boutons de coulottes”, or “trouser buttons.” The brothers call them Hannahbells, after their mom! These ¼ oz thimble-sized and shaped, individually-molded bloomy rind lactic cheeses, are aged 5 days. Hannahbells are in these varieties:  classic French, Shallot, Lavender Bud, Rosemary, and Chipotle in the summertime.

Hanna's Awashed
Hanna

from Ruggles Hill Creamery, Hardwick, MA

Hanna’s Awashed is a 7 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks. I began making this cheese in Hardwick in the summer of 2011.

Harmony Camembert
Harmony Camembert Image

from Valley View Farm, Topsfield, MA

A soft-ripened cheese in a Camembert style similar to our New Meadows Camembert, but with a blend of our Nubian goat’s milk & Jersey cow’s milk from Appleton Farms. Rich, luscious, smooth & creamy.

Herdsman
Herdsman Image

from Chase Hill Farm, Warwick, MA

This smooth, firm raw cow’s milk cheese is aged at least 6 months and has a deep savory flavor.

Hubbardston Blue Cow
Hubbardston Blue Cow Image

from Westfield Farm, Hubbardston, MA

What began as a temporary stop-gap effort to placate Hubbardston Blue buyers during the winter months, when goat milk is in short supply, developed its own flock of fervent followers. Like the original Hubbardston Blue, Hubbardston Blue Cow is a surface ripened blue cheese that develops a very soft and creamy center upon ripening. This is one cheese even the most committed goat cheese lover is likely to have a cow over.

Kay's Eclipse
Kay

from Ruggles Hill Creamery, Hardwick, MA

Our doe Kay was as black as midnight so her name seems to fit this tomme with an ashed midline and surface. Some people taste blue cheese overtones, a flavor developed as the ash sweetens the cheese, similar to what a blue mold will do.

Lea's Great Meadow
Lea

Lea’s Great Meadow is aged as a small surface-ripened 1-1/4 pound tomme with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary.

Maggie's Reserve
Maggie

from Cricket Creek Farm, Williamstown, MA

First Place – 2012 American Cheese Society Competition

This extra-aged version (12-16 months) of Maggies Round has a robust flavor filled with a wintery essence of allspice and nutmeg, with the sweetness of a light caramel; thick and fudgy. Rounds are about 2-3 lbs each.

Maggie's Round
Maggie

from Cricket Creek Farm, Williamstown, MA

Maggie’s Round is a semi-firm, raw milk cheese inspired by the toma cheeses of the Italian Alps. The flavor is sharp and bright and fruity with citrus notes; the rustic rind adds earthy tones.

Meg's Big Sunshine
Meg

from Ruggles Hill Creamery, Hardwick, MA

Kay’s sister Meg had the sunniest dispostion, so our third small 10-ounce tomme exuberantly unadorned bears her name and showcases the fine quality of the cheese. Meg’s Big Sunshine is a bloomy rind goat cheese aged as a camembert.

Mermaid Farm Feta
Mermaid Farm Feta Image

from Mermaid Farm, Chilmark, MA

Mermaid Farm is a 35-acre farm run by Allen Healy and Caitlin Jones and their family.  Founded in 1997, the farm is one of a handful of farms in the Commonwealth influenced by salt air off of the nearby Atlantic Ocean.  Along with bottled raw milk and other farm produce and meat, Mermaid Farm offers handmade yogurt and feta cheese from pasteurized milk.  The eight milkers are Jersey-Ayshire crosses.

Mermaid Farm Yogurt
Mermaid Farm Yogurt Image

from Mermaid Farm, Chilmark, MA

Mermaid Farm is a 35-acre farm run by Allen Healy and Caitlin Jones and their family.  Founded in 1997, the farm is one of a handful of farms in the Commonwealth influenced by salt air off of the nearby Atlantic Ocean.  Along with bottled raw milk and other farm produce and meat, Mermaid Farm offers handmade yogurt and feta cheese from the pasteurized milk of eight cows, Jersey-Ayshire crosses.

Monterey Chevre
Monterey Chevre Image

from Rawson Brook Farm, Monterey, MA

Susan Sellew raises a herd of goats and milks from late March until late December, making about 500 pounds of cheese each week. Chevre is her passion because so many different culinary results come from it, and children LOVE it. Monterey Chevre is produced in loose form, in original, thyme with olive oil, or chive and garlic flavors.

Mozzarella House Burrata
Mozzarella House Burrata Image

from Mozzarella House, Peabody, MA

With a full, buttery aroma and a mild, sweet flavor, Burrata is the queen of fine dining restaurants and a dinner party favorite. It is made from stretched mozzarella curds that are combined with heavy cream and wrapped in a layer of mozzarella. 8 oz.

Mozzarella House Mozzarella
Mozzarella House Mozzarella Image

from Mozzarella House, Peabody, MA

Round, smooth and shiny white, mozzarella is the perfect companion to tomatoes. It is moist, milky and sweet with a springy, yielding texture. It is often dressed with tomato and basil as “caprese”.  4 oz.

Mozzarella House Nodini
Mozzarella House Nodini Image

from Mozzarella House, Peabody, MA

Hand pulled and formed into a knot, Nodini has the same characteristics as mozzarella. Works well as a salad accompaniment or as part of an antipasto. 2 oz.

Mozzarella House Ovoline
Mozzarella House Ovoline Image

from Mozzarella House, Peabody, MA

A mini mozzarella, Ovoline is the ultimate bite-sized finger food. Can be used in salads or other dishes that do not call for slicing. 1 oz.

Mozzarella House Ricotta
Mozzarella House Ricotta Image

from Mozzarella House, Peabody, MA

Moist and softly textured, Mozzarella House Ricotta is fresher and more delicate than anything you’ll find in the big grocery stores. It is naturally low in sodium and fat. Eat ricotta alone, drizzled with honey, or incorporated into your favorite sweet or savory recipe.

Mozzarella House Scamorza
Mozzarella House Scamorza Image

from Mozzarella House, Peabody, MA

A dry aged version of mozzarella, Scamorza has a firm texture and a salty punch. It can be eaten as-is with crusty rustic bread or can be melted into your favorite recipe. Available plain or smoked.  2 lbs.

New Meadows Camembert
New Meadows Camembert Image

from Valley View Farm, Topsfield, MA

This is a very special soft-ripened goat cheese with white, velvety exterior and creamy interior with a rich, buttery, nutty, mushroomy flavor.

Paneer
Paneer Image

from Sidehill Farm, Hawley, MA

Sidehill Farm’s Paneer Cheese is a fresh young farmers cheese made from the milk of their own grass-fed cows.

Pingree Hill Tomme
Pingree Hill Tomme Image

from Valley View Farm, Topsfield, MA

Aged a minimum of 3 months, this goat milk cheese is firm, nutty and smooth on the tongue with butterscotch hints, and a long finish.  Primarily made in winter and spring, the Nubian goat milk’s high butterfat makes this a smoother version of sheep milk’s Pyrenees’ style cheeses.

Pinnacle
Pinnacle Image

from Appleton Farms, Ipswich, MA

Pinnacle is a simple farmhouse cheese with smooth supple texture.  It has notes of butter and grass. Much like Havarti, Pinnacle is great on sandwiches or with fruit and wine. Be on the lookout for flavored versions of this cheese as well—Dill, Garlic, Hot Pepper, and maybe more if I’m feeling creative on make day!

Prescott
Prescott Image

from Robinson Farm, Hardwick, MA

* ACS Winner 2013  ** 2012 Gold Medal
A dense, complex, Alpine style cheese with a mosaic of nutty notes
and a slight saline finish.
Aged 9-12 months.

Prufrock
Prufrock Image

from The Grey Barn and Farm, Chilmark, MA

The delicate yet pungent paste of this washed-rind cheese has a beautiful thick yet soft yielding texture. Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. We found that the mild and damp climate of Martha’s Vineyard, where the air is perpetually permeated with a salty tang, was the perfect environment for a washed-rind cheese. It was from this discovery that we began to research other washed rind cheeses and found that our Prufrock is much the same as cheeses from the coasts of Ireland and France.

Robinson Family Swiss
Robinson Family Swiss Image

from Robinson Farm, Hardwick, MA

Robinson Family Swiss** 2011 Gold Medal
Creamy texture, bursting with nutty sweetness and laced with pea-sized holes. Aged 6-10 months.

Sidehill Farm Yogurt
Sidehill Farm Yogurt Image

from Sidehill Farm, Hawley, MA

Sidehill yogurt is made on the farm. That delicious grass-fed milk goes from the cow to the yogurt-making room, and on to your fridge as yogurt in only a few days. Available in quarts and 6 oz containers in whole milk and low-fat plain, whole milk and low-fat maple, and low-fat vanilla.

Smith's Farmstead Cheddar
Smith

from Smith’s Country Cheese, Winchendon, MA

A classic, creamy cheddar, aged 3 to 24 months. Available in medium sharp, sharp, extra sharp, sage and smoked varieties.

Smith's Farmstead Gouda
Smith

from Smith’s Country Cheese, Winchendon, MA

Smith’s Gouda has a mild taste, creamy texture and small, bubbly eyes. It is an excellent dessert cheese, is great for cooking and melts beautifully. Available in varieties including plain, smoked, caraway, sundried tomato & basil, fenugreek, chipotle and salsa.

Smith's Farmstead Havarti
Smith

from Smith’s Country Cheese, Winchendon, MA

Smith’s Havarti cheese is soft, smooth and mild. Available in creamy, smoked, dill and country vegetable.

Smith's Gouda Spreads
Smith

from Smith’s Country Cheese, Winchendon, MA

Our Gouda Cheese Spreads are gourmet blends of our Farmstead Gouda Cheese and all natural added ingredients. Made without the aid of heat, our Gouda Spreads feature a soft, creamy texture, with a smooth appearance which is similar to the cheese from which it is made. The individual flavors reflect the flavors of the ingredients within each unique blend. Our spreads are conveniently packaged in re-sealable containers, always ready to play a starring role on the appetizer tray, celery or crackers. Use in dips, or melt with a little milk for a sauce. The possibilities are as endless as your imagination and appetite!

Sunset Hill
Sunset Hill Image

from Appleton Farms, Ipswich, MA

This cheese is really what Jersey Cows and their beautiful rich milk were put on earth for.  Very similar to a Camembert or Brie, our Sunset Hill has a pure-white rind and soft, almost oozy interior. Smear this buttery cheese on a baguette or cracker and enjoy!

Tekinink Tomme
Tekinink Tomme Image

from Robinson Farm, Hardwick, MA

2011 Gold Medal, 2012 Bronze Medal
Rustic, pungent, slightly saline, creamy. Our sharpest cheese.
Aged 7-10 months.

Tobasi
Tobasi Image

from Cricket Creek Farm, Williamstown, MA

Ballpark peanuts in the stands; there are shouting fans and tension, uncertainty. The breeze is earthy, like woodsy mushrooms, from the dirt getting kicked up.  Melts in your mouth with a dense, dreamy feel verging on thick custard. Tobasi squares average about 3 lbs, are made from raw milk, and aged 2-4 months. The edible, washed rind has a tacky and rich orange patina.

Tomme de Normande
Tomme de Normande Image

from Chase Hill Farm, Warwick, MA

This natural rind semi-soft cheese is made from raw cow’s milk and aged 3-4 months.

Valley View Chevre
Valley View Chevre Image

from Valley View Farm, Topsfield, MA

Fresh, spreadable & creamy, this cheese becomes more dry and crumbly as it ages. Varieties include Plain, Cracked Black Pepper, Herb blend, Roasted Garlic, Dill, Chives and Chipotle Pepper.

Valley View Feta
Valley View Feta Image

from Valley View Farm, Topsfield, MA

Made with only pure whole nubian goat’s milk cheese, this cheese is crumbly but smooth and full of flavor.  Brined a minimum of three weeks.

Westfield Camembert
Westfield Camembert Image

from Westfield Farm, Hubbardston, MA

A classic French Cheese made right here in New England, Westfield Farm’s Camembert has a mild but earthy taste and a texture that melts in your mouth.

White Buck
White Buck Image

from Westfield Farm, Hubbardston, MA

Our White Buck is made in the same manner as the Classic Blue Log, except with a white (P.Candidum) mold, rather than a blue (P.Roqueforti) mold. It is similar in appearance to a French Bucheron, but smaller, and perhaps a bit sweeter when young. The fresh chevre in the center slowly yields it’s youthful tang to a robust maturity as it ripens from the rind inward.

Wolf Meadow Caciocavallo
Wolf Meadow Caciocavallo Image

from Wolf Meadow Farm, Amesbury, MA

“Cheese on Horseback.” Similar in taste to aged provolone cheese. Aged from 2 months to 2 years, this cheese is mild, slightly salty, and tangier when aged longer.

Wolf Meadow Caciotta
Wolf Meadow Caciotta Image

from Wolf Meadow Farm, Amesbury, MA

Simple, soft and mild. Aged between 1 and 6 months.

Wolf Meadow Mozzarella
Wolf Meadow Mozzarella Image

from Wolf Meadow Farm, Amesbury, MA

Buttery, creamy, feathery, fresh, grassy tang.  A semi-soft cheese that is traditionally served on the day it’s made, but may be kept in the brine for up to a week.

Wolf Meadow Primo Sale
Wolf Meadow Primo Sale Image

from Wolf Meadow Farm, Amesbury, MA

Very young cheese, removed from molds after first salting, bright milk flavor.

Wolf Meadow Ricotta
Wolf Meadow Ricotta Image

from Wolf Meadow Farm, Amesbury, MA

Delicate fresh cheese, creamy white, slightly sweet and nutty.

Wolf Meadow Scamorza
Wolf Meadow Scamorza Image

from Wolf Meadow Farm, Amesbury, MA

Aged only a short period, this gourd-shaped cheese is mild and slightly sweet.  Scamorza can be substituted for mozzarella in most dishes and melts more easily.

A Barndance Image
A Barndance
from Robinson Farm, Hardwick, MA * ACS Winner 2012  ** 2011 Gold Medal A hard Alpine style cheese; subtle, yet with significant presence, fruity and nutty. An excellent melting cheese. Aged 8-12 months.
Ada
Ada's Honor
from Ruggles Hill Creamery, Hardwick, MA Ada’s Honor is a bloomy-rind goat cheese made from our own milk and aged as a small 4 ounce cylinder. Our version of a French chabichou. The earthy rind complements the finely textured citrusy body.Our beloved Chabicou-style cheese that I’ve been making since 2001. Its texture is smooth because the curd is carefully hand-ladled into molds. The taste is mild, but complex thanks to the exquisite milk produced by our Oberhasli and Saanen does.
Alys
Alys's Eclipse
from Ruggles Hill Creamery, Hardwick, MA This ashed bloomy-rind goat cheese is made from our own milk and aged as a small 4 ounce disk. The ash softens the tang of the goat cheese and makes for a showy presentation. Named after our lovely black doe, Alys, our current herd queen.
Arpeggio Image
Arpeggio
from Robinson Farm, Hardwick, MA In music, Arpeggio means playing all the notes of a chord in rapid succession. We liken our Arpeggio to savoring the aroma and flavor notes of the terroir in one bite. Bloomy rind. Strong aroma, beautiful finish, soft, spreadable cheese. Aged 2-4 months.
Baby Camembert Image
Baby Camembert
from Westfield Farm, Hubbardston, MA This is a smaller, plumper version of Westfield Farm’s traditional Camembert. It’s a perfect size for a busy cheese plate and it tastes as lovely as it looks. Subtle, earthy, creamy. Camembert.
Berkshire Bloom Image
Berkshire Bloom
from Cricket Creek Farm, Williamstown, MA Berkshire Bloom is a semi-soft bloomy rind cheese inspired by a Camembert. It has a supple white rind and a creamy, earthy, pungent layer surrounding a mild, firm center. Simple and approachable, it is the bloomy rind cheese that you can count on. The wheels range from 8 – 10oz.
Bluebird Image
Bluebird
from The Grey Barn and Farm, Chilmark, MA This blue-veined cheese, made from organic raw cow’s milk from a Martha’s Vineyard herd, is aged a minimum of 60 days.
Brothers
Brothers' Walk
from Ruggles Hill Creamery, Hardwick, MA Brothers’ Walk is a goats’ milk brie ripened with the grey surface mold traditional for French brie. Aesthetically inspired by the cap stones on the early 1800s Ruggles brothers’ walking wall that fronts the farm. An American Cheese Society competition winner.
Capri Image
Capri
from Westfield Farm, Hubbardston, MA Classic chevre, crumbly and tangy, in a variety of flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-Orange
Claire
Claire's Mandel Hill
from Ruggles Hill Creamery, Hardwick, MA Claire’s Mandell Hill is aged as a small 10-ounce cylinder with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary. I began making this cheese in Hardwick in the fall of 2012.
Classic Blue Log Image
Classic Blue Log
from Westfield Farm, Hubbardston, MA This unique, 4.5-oz, slightly aged goat cheese log is Westfield Farm’s flagship cheese, and first prize winner at the 1999 American Cheese Society’s Annual Judging. It is one of a very few external blue chevres made in the world. Served in a number of America’s finest restaurants, the Classic Blue is often seen as the focal point of a fine cheese board or as as a medallion placed atop a filet or vegetable dish. The Roquefort rind is a striking color that develops on the surface and slowly ripens toward the center.
Cloumage Image
Cloumage
from Shy Brothers Farm, Westport, MA Cloumage® is a fresh lactic curd made from our cows’ milk at Shy Brothers Farm. When cooked, Cloumage® has the texture of a baked ricotta. Salad—potatoes—salmon—tarts—all flavors are enhanced by the zip of this curd.  The lactic tang of the curd marries well with both sweet and savory flavors.  We love it simply with fresh cracked pepper or fruit.
Cricket Creek Feta Image
Cricket Creek Feta
from Cricket Creek Farm, Williamstown, MA You know this feta, and appreciate her for what she is. A round mouthfeel that makes you dream of olive oil, tomatoes and cucumbers on a beach in Greece. This feta ages in a saltwater brine. It was made while the cows were eating spring grass, so it’s loaded with those bright, earthy flavors.
Crystal Brook Chevre Image
Crystal Brook Chevre
from Crystal Brook Farm, Sterling, MA Ann and Eric Starbard milk sixty goats of three different breeds to create a classic, fresh chevre in these flavors: Classic Plain, Cracked Black Pepper, Chive, Dill, Garlic & Basil, Sun-dried Tomato & Basil, Jalapeno/Cilantro, Cranberry/Orange, Australian Ginger, Lemon & Lavender, Mediterranean Marinated and Provencal Marinated.
Eidolon Image
Eidolon
from The Grey Barn and Farm, Chilmark, MA Eidolon is a bright, grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake like center. This young, bloomy rind cheese is made in a classic French style with delicate mold growth on the surface and a center that is rich and milky. In naming our cheese, we were inspired by the Walt Whitman poem, Eidolons.  In this poem an eidolon is the perfect form of an idea, a Platonic notion of reality in philosophy, an ideal.
Ellie
Ellie's Cloudy Down
from Ruggles Hill Creamery, Hardwick, MA Ellie’s Cloudy Down is a bloomy-rind 4 ounce pyramid aged for a month using a traditional grey surface mold. The grey surface is somewhat earthier than the white we use in other cheeses and more slowly and complexly ripens the cheese.
Essex Camembert Image
Essex Camembert
Made at Valley View Farms with Jersey cow’s milk from Appleton Farms. Rich, luscious, smooth & creamy, with a velvety white rind and mushroomy flavor.
Foxboro Asiago Image
Foxboro Asiago
from Foxboro Cheese Company, Foxboro, MA Foxboro’s Asiago is made almost completely by hand with milk from a herd of grass-fed Ayrshire cows. Head cheese-maker Melissa Gagne supervises the 60-day process, which includes stirring curds, packing molds, and salting and turning each tomme, which starts the aging process at 3 pounds. Vintage Asiago is aged for at least 12 months, to produce a firmer cheese with a deeper, nutty flavor.
Foxboro Fromage Blanc Image
Foxboro Fromage Blanc
from Foxboro Cheese Company, Foxboro, MA Fromage Blanc is Foxboro Cheese Company’s flagship product, a light, creamy, cow’s milk cheese with a buttery and slightly citrus taste. It is available in several flavors, including plain, chive, maple, garlic, lemon honey and tomato basil.
Fresh Mozzarella Curd Image
Fresh Mozzarella Curd
from Shy Brothers Farm, Westport, MA Our mozz curd is creamy and buttery, unlike any you’ve ever had in this country.  We provide pulling instructions, but chefs are also using it un-pulled on cold sandwiches and hot creations.  We’re proud and flattered that Lourdes Smith of Fiore di Nonno uses our mozz curd, and pulls it using her Italian grandfather’s technique. (And yes, he provided Frank Sinatra’s mozz from childhood for the rest of his life!)  If you haven’t tasted Fiore di Nonno mozzarella, please try it.  If you can’t get it, just buy it from us.
Greta
Greta's Fair Haven
from Ruggles Hill Creamery, Hardwick, MA Greta’s Fair Haven is made from our goats’ raw milk and aged over 60 days as a small 1 pound tomme using a traditional grey surface mold. Fruity, peppery, and densely textured.
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Hannahbells
from Shy Brothers Farm, Westport, MA Hannahbells are tiny artisanal cheeses hand made by the very shy Santos brothers from their third-generation dairy farm in Westport, Massachusetts. Some folks call them thimbles. The French call them “boutons de coulottes”, or “trouser buttons.” The brothers call them Hannahbells, after their mom! These ¼ oz thimble-sized and shaped, individually-molded bloomy rind lactic cheeses, are aged 5 days. Hannahbells are in these varieties:  classic French, Shallot, Lavender Bud, Rosemary, and Chipotle in the summertime.
Hanna
Hanna's Awashed
from Ruggles Hill Creamery, Hardwick, MA Hanna’s Awashed is a 7 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks. I began making this cheese in Hardwick in the summer of 2011.
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Harmony Camembert
from Valley View Farm, Topsfield, MA A soft-ripened cheese in a Camembert style similar to our New Meadows Camembert, but with a blend of our Nubian goat’s milk & Jersey cow’s milk from Appleton Farms. Rich, luscious, smooth & creamy.
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Herdsman
from Chase Hill Farm, Warwick, MA This smooth, firm raw cow’s milk cheese is aged at least 6 months and has a deep savory flavor.
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Hubbardston Blue Cow
from Westfield Farm, Hubbardston, MA What began as a temporary stop-gap effort to placate Hubbardston Blue buyers during the winter months, when goat milk is in short supply, developed its own flock of fervent followers. Like the original Hubbardston Blue, Hubbardston Blue Cow is a surface ripened blue cheese that develops a very soft and creamy center upon ripening. This is one cheese even the most committed goat cheese lover is likely to have a cow over.
Kay
Kay's Eclipse
from Ruggles Hill Creamery, Hardwick, MA Our doe Kay was as black as midnight so her name seems to fit this tomme with an ashed midline and surface. Some people taste blue cheese overtones, a flavor developed as the ash sweetens the cheese, similar to what a blue mold will do.
Lea
Lea's Great Meadow
Lea’s Great Meadow is aged as a small surface-ripened 1-1/4 pound tomme with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary.
Maggie
Maggie's Reserve
from Cricket Creek Farm, Williamstown, MA First Place – 2012 American Cheese Society Competition This extra-aged version (12-16 months) of Maggies Round has a robust flavor filled with a wintery essence of allspice and nutmeg, with the sweetness of a light caramel; thick and fudgy. Rounds are about 2-3 lbs each.
Maggie
Maggie's Round
from Cricket Creek Farm, Williamstown, MA Maggie’s Round is a semi-firm, raw milk cheese inspired by the toma cheeses of the Italian Alps. The flavor is sharp and bright and fruity with citrus notes; the rustic rind adds earthy tones.
Meg
Meg's Big Sunshine
from Ruggles Hill Creamery, Hardwick, MA Kay’s sister Meg had the sunniest dispostion, so our third small 10-ounce tomme exuberantly unadorned bears her name and showcases the fine quality of the cheese. Meg’s Big Sunshine is a bloomy rind goat cheese aged as a camembert.
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Mermaid Farm Feta
from Mermaid Farm, Chilmark, MA Mermaid Farm is a 35-acre farm run by Allen Healy and Caitlin Jones and their family.  Founded in 1997, the farm is one of a handful of farms in the Commonwealth influenced by salt air off of the nearby Atlantic Ocean.  Along with bottled raw milk and other farm produce and meat, Mermaid Farm offers handmade yogurt and feta cheese from pasteurized milk.  The eight milkers are Jersey-Ayshire crosses.
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Mermaid Farm Yogurt
from Mermaid Farm, Chilmark, MA Mermaid Farm is a 35-acre farm run by Allen Healy and Caitlin Jones and their family.  Founded in 1997, the farm is one of a handful of farms in the Commonwealth influenced by salt air off of the nearby Atlantic Ocean.  Along with bottled raw milk and other farm produce and meat, Mermaid Farm offers handmade yogurt and feta cheese from the pasteurized milk of eight cows, Jersey-Ayshire crosses.
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Monterey Chevre
from Rawson Brook Farm, Monterey, MA Susan Sellew raises a herd of goats and milks from late March until late December, making about 500 pounds of cheese each week. Chevre is her passion because so many different culinary results come from it, and children LOVE it. Monterey Chevre is produced in loose form, in original, thyme with olive oil, or chive and garlic flavors.
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Mozzarella House Burrata
from Mozzarella House, Peabody, MA With a full, buttery aroma and a mild, sweet flavor, Burrata is the queen of fine dining restaurants and a dinner party favorite. It is made from stretched mozzarella curds that are combined with heavy cream and wrapped in a layer of mozzarella. 8 oz.
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Mozzarella House Mozzarella
from Mozzarella House, Peabody, MA Round, smooth and shiny white, mozzarella is the perfect companion to tomatoes. It is moist, milky and sweet with a springy, yielding texture. It is often dressed with tomato and basil as “caprese”.  4 oz.
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Mozzarella House Nodini
from Mozzarella House, Peabody, MA Hand pulled and formed into a knot, Nodini has the same characteristics as mozzarella. Works well as a salad accompaniment or as part of an antipasto. 2 oz.
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Mozzarella House Ovoline
from Mozzarella House, Peabody, MA A mini mozzarella, Ovoline is the ultimate bite-sized finger food. Can be used in salads or other dishes that do not call for slicing. 1 oz.
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Mozzarella House Ricotta
from Mozzarella House, Peabody, MA Moist and softly textured, Mozzarella House Ricotta is fresher and more delicate than anything you’ll find in the big grocery stores. It is naturally low in sodium and fat. Eat ricotta alone, drizzled with honey, or incorporated into your favorite sweet or savory recipe.
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Mozzarella House Scamorza
from Mozzarella House, Peabody, MA A dry aged version of mozzarella, Scamorza has a firm texture and a salty punch. It can be eaten as-is with crusty rustic bread or can be melted into your favorite recipe. Available plain or smoked.  2 lbs.
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New Meadows Camembert
from Valley View Farm, Topsfield, MA This is a very special soft-ripened goat cheese with white, velvety exterior and creamy interior with a rich, buttery, nutty, mushroomy flavor.
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Paneer
from Sidehill Farm, Hawley, MA Sidehill Farm’s Paneer Cheese is a fresh young farmers cheese made from the milk of their own grass-fed cows.
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Pingree Hill Tomme
from Valley View Farm, Topsfield, MA Aged a minimum of 3 months, this goat milk cheese is firm, nutty and smooth on the tongue with butterscotch hints, and a long finish.  Primarily made in winter and spring, the Nubian goat milk’s high butterfat makes this a smoother version of sheep milk’s Pyrenees’ style cheeses.
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Pinnacle
from Appleton Farms, Ipswich, MA Pinnacle is a simple farmhouse cheese with smooth supple texture.  It has notes of butter and grass. Much like Havarti, Pinnacle is great on sandwiches or with fruit and wine. Be on the lookout for flavored versions of this cheese as well—Dill, Garlic, Hot Pepper, and maybe more if I’m feeling creative on make day!
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Prescott
from Robinson Farm, Hardwick, MA * ACS Winner 2013  ** 2012 Gold Medal A dense, complex, Alpine style cheese with a mosaic of nutty notes and a slight saline finish. Aged 9-12 months.
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Prufrock
from The Grey Barn and Farm, Chilmark, MA The delicate yet pungent paste of this washed-rind cheese has a beautiful thick yet soft yielding texture. Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. We found that the mild and damp climate of Martha’s Vineyard, where the air is perpetually permeated with a salty tang, was the perfect environment for a washed-rind cheese. It was from this discovery that we began to research other washed rind cheeses and found that our Prufrock is much the same as cheeses from the coasts of Ireland and France.
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Robinson Family Swiss
from Robinson Farm, Hardwick, MA Robinson Family Swiss** 2011 Gold Medal Creamy texture, bursting with nutty sweetness and laced with pea-sized holes. Aged 6-10 months.
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Sidehill Farm Yogurt
from Sidehill Farm, Hawley, MA Sidehill yogurt is made on the farm. That delicious grass-fed milk goes from the cow to the yogurt-making room, and on to your fridge as yogurt in only a few days. Available in quarts and 6 oz containers in whole milk and low-fat plain, whole milk and low-fat maple, and low-fat vanilla.
Smith
Smith's Farmstead Cheddar
from Smith’s Country Cheese, Winchendon, MA A classic, creamy cheddar, aged 3 to 24 months. Available in medium sharp, sharp, extra sharp, sage and smoked varieties.
Smith
Smith's Farmstead Gouda
from Smith’s Country Cheese, Winchendon, MA Smith’s Gouda has a mild taste, creamy texture and small, bubbly eyes. It is an excellent dessert cheese, is great for cooking and melts beautifully. Available in varieties including plain, smoked, caraway, sundried tomato & basil, fenugreek, chipotle and salsa.
Smith
Smith's Farmstead Havarti
from Smith’s Country Cheese, Winchendon, MA Smith’s Havarti cheese is soft, smooth and mild. Available in creamy, smoked, dill and country vegetable.
Smith
Smith's Gouda Spreads
from Smith’s Country Cheese, Winchendon, MA Our Gouda Cheese Spreads are gourmet blends of our Farmstead Gouda Cheese and all natural added ingredients. Made without the aid of heat, our Gouda Spreads feature a soft, creamy texture, with a smooth appearance which is similar to the cheese from which it is made. The individual flavors reflect the flavors of the ingredients within each unique blend. Our spreads are conveniently packaged in re-sealable containers, always ready to play a starring role on the appetizer tray, celery or crackers. Use in dips, or melt with a little milk for a sauce. The possibilities are as endless as your imagination and appetite!
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Sunset Hill
from Appleton Farms, Ipswich, MA This cheese is really what Jersey Cows and their beautiful rich milk were put on earth for.  Very similar to a Camembert or Brie, our Sunset Hill has a pure-white rind and soft, almost oozy interior. Smear this buttery cheese on a baguette or cracker and enjoy!
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Tekinink Tomme
from Robinson Farm, Hardwick, MA 2011 Gold Medal, 2012 Bronze Medal Rustic, pungent, slightly saline, creamy. Our sharpest cheese. Aged 7-10 months.
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Tobasi
from Cricket Creek Farm, Williamstown, MA Ballpark peanuts in the stands; there are shouting fans and tension, uncertainty. The breeze is earthy, like woodsy mushrooms, from the dirt getting kicked up.  Melts in your mouth with a dense, dreamy feel verging on thick custard. Tobasi squares average about 3 lbs, are made from raw milk, and aged 2-4 months. The edible, washed rind has a tacky and rich orange patina.
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Tomme de Normande
from Chase Hill Farm, Warwick, MA This natural rind semi-soft cheese is made from raw cow’s milk and aged 3-4 months.
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Valley View Chevre
from Valley View Farm, Topsfield, MA Fresh, spreadable & creamy, this cheese becomes more dry and crumbly as it ages. Varieties include Plain, Cracked Black Pepper, Herb blend, Roasted Garlic, Dill, Chives and Chipotle Pepper.
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Valley View Feta
from Valley View Farm, Topsfield, MA Made with only pure whole nubian goat’s milk cheese, this cheese is crumbly but smooth and full of flavor.  Brined a minimum of three weeks.
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Westfield Camembert
from Westfield Farm, Hubbardston, MA A classic French Cheese made right here in New England, Westfield Farm’s Camembert has a mild but earthy taste and a texture that melts in your mouth.
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White Buck
from Westfield Farm, Hubbardston, MA Our White Buck is made in the same manner as the Classic Blue Log, except with a white (P.Candidum) mold, rather than a blue (P.Roqueforti) mold. It is similar in appearance to a French Bucheron, but smaller, and perhaps a bit sweeter when young. The fresh chevre in the center slowly yields it’s youthful tang to a robust maturity as it ripens from the rind inward.
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Wolf Meadow Caciocavallo
from Wolf Meadow Farm, Amesbury, MA “Cheese on Horseback.” Similar in taste to aged provolone cheese. Aged from 2 months to 2 years, this cheese is mild, slightly salty, and tangier when aged longer.
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Wolf Meadow Caciotta
from Wolf Meadow Farm, Amesbury, MA Simple, soft and mild. Aged between 1 and 6 months.
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Wolf Meadow Mozzarella
from Wolf Meadow Farm, Amesbury, MA Buttery, creamy, feathery, fresh, grassy tang.  A semi-soft cheese that is traditionally served on the day it’s made, but may be kept in the brine for up to a week.
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Wolf Meadow Primo Sale
from Wolf Meadow Farm, Amesbury, MA Very young cheese, removed from molds after first salting, bright milk flavor.
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Wolf Meadow Ricotta
from Wolf Meadow Farm, Amesbury, MA Delicate fresh cheese, creamy white, slightly sweet and nutty.
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Wolf Meadow Scamorza
from Wolf Meadow Farm, Amesbury, MA Aged only a short period, this gourd-shaped cheese is mild and slightly sweet.  Scamorza can be substituted for mozzarella in most dishes and melts more easily.