Great to meet you! We are the professional artisan cheesemakers of Massachusetts. There are more than 25 of us making cheese now, with a few in the apprentice stage. As you’ve seen, we make over 100 types of cheese in this state, and have won buckets of awards. Each of us is dedicated to the craft of understanding our milk and turning it into delicious cheese.

We operate at different scales; some Massachusetts artisan cheesemakers produce hundreds of pounds of cheese per week, some just a few. We sell our cheese everywhere from farmers markets to independent specialty shops to large high-quality supermarkets and every place in between. No matter where you live in Massachusetts, you can find world-class cheese made within an hour’s drive of your home.

What we have in common is a commitment to our process, a commitment to each other, and a commitment to you. Here’s what you want to know about us. We look forward to learning about you, what you want to know, and what you want to eat!

CRICKET CREEK FARM - WILLIAMSTOWN, MA

About Our Cheeses:Our flagship cheese, Maggie’s Round is a semi-firm, raw milk cheese inspired by the tomas of the Italian Alps. The flavor is gently sharp, sweet, bright and fruity, with notes of citrus – especially lemon curd. The rustic natural r… — **About Our Cheeses:**
Our flagship cheese, **Maggie’s Round** is a semi-firm, raw milk cheese inspired by the tomas of the Italian Alps. The flavor is gently sharp, sweet, bright and fruity, with notes of citrus – especially lemon curd. The rustic natural rind adds earthiness. Aged for 5-9 months.
**Maggie’s Reserve** begins with the same recipe as Maggie’s Round, but is aged for 12-24 months. It develops a savory richness, flavors of caramel and pineapple, and a sprinkling of tyrosine crystals embedded in a still-moist, fudge-like paste.
A washed-rind cheese inspired by Taleggio, **Tobasi** boasts a custard-like texture and aromas of mushrooms, garlic and peanuts, with sweet and sour cream flavors. Our favorite for grilled cheese sandwiches and macaroni & cheese. Made from raw milk, Tobasi squares are approximately 3 lbs each and aged for 2-4 months.
**Berkshire Bloom**, our pasteurized-milk Camembert-style cheese, has a thin and supple bloomy rind, a creamy, buttery interior, and delicate, mushroomy aromas.
**Sophelise** is our newest and most pungent cheese. Washed in local bourbon from Berkshire Mountain Distillers, Sophelise melds funky aromas and sweet, milky flavors into one creamy little package. Made from pasteurized milk.
Thanks to the delicious milk of our herd of Jersey and Brown Swiss cows, Cricket Creek Farm **Feta** is remarkably creamy and fresh, while suitably crumbly and briney. Made from pasteurized milk and available immersed in brine in 8-oz retail tubs (6 per case), or in 3-lb vacuum-sealed bulk packs.
Super fresh **Hillside** is available only at our farm store and farmers markets. Mild, moist and crumbly, it’s made from pasteurized milk and flavored with our own spice blends.

Cricket Creek Farm is a small, grass-based cow dairy nestled in the Berkshire hills of Williamstown, MA. The farm produces raw milk, grass-fed beef and whey-fed pork, in addition to 7 different styles of artisanal farmstead cheeses. They generally milk between 35-40 cows at a time, and care for about 80 animals in total. This is an open farm – Cricket Creek welcomes visitors and encourages questions.

Cricket Creek’s Mission is to produce nourishing food that honors their animals, respects the land, and feeds their community, and to exemplify a sustainable model for small-farm viability.

Awards: ACS (4 times)

The farm store is open daily year-round.

For more information and inquiries, please contact:

Cricket Creek Farm
1255 Oblong Road
Williamstown MA 01267
413-458-5888
info@cricketcreekfarm.com
www.cricketcreekfarm.com
facebook.com/cricketcreekfarm
instagram.com/cricketcreekfarm

CREAM OF THE CROP FARM - RUSSELL, MA

Jerald Reinford and Reuben Leinbach and their families established Cream of the Crop Farm in 2009. The farm produces raw milk, butter, yogurt and cheese from its herd of 30 Jersey cows.

Cream of the Crop’s store sells other farm-raised products, including grass-fed beef, pastured pork, pasture-raised turkey, veal, lamb, eggs from chickens on pasture, ice cream, maple syrup, honey, and more. Farm tours are available by appointment.

Cream of the Crop Farm

601 Blandford Rd.

Russell, MA

(413) 297-6037

jerald@creamofthecropfarm.net

Grace Hill Farm - Cummington, MA

Grace Hill’s cheeses include:Cheesecake: A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from grass-fed raw cow’s milk, and aged 60 days.Hilltown Blue: A creamy and mostly… — **Grace Hill’s cheeses include:**
**Cheesecake**: A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from grass-fed raw cow’s milk, and aged 60 days.
**Hilltown Blue**: A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from grass-fed raw cow’s milk, and aged 120 days.
**Wild Alpine**: A gruyere-style hard alpine cheese with a natural rind and buttery texture that gives way to a slightly nutty, earthy flavor with fruit notes. Made by hand from grass-fed raw cow’s milk, and aged 9 months.
**Clothbound Cheddar**: An English farmhouse cheddar wrapped in cloth and aged for roughly one year, our cheddar is sharp without being overpowering, slightly dry, with a buttery texture. Made by hand from our grass-fed raw cow’s milk and aged at least 9 months.
**Valais**: A Raclette style cheese with superb melting qualities. Fruity and slightly pungent. In the Swiss and French Alps this cheese is traditionally melted atop new potatoes, toasts, and vegetables. Perfect for grilled cheese. Made by hand from our grass-fed raw cow’s milk and aged at least 3 months.

Grace Hill Farm is run by Max and Amy Breiteneicher. The vision for the farm grew naturally out of their shared interests and values – a love of good food and a desire to produce food that is delicious and made with integrity; a love of nature and of living and working closely with animals and the land; and of course, Max’s great passion for cheese. Max is blessed to have been taught cheesemaking and animal husbandry over the years by a series of true professionals at Jasper Hill Farm, Chase Hill Farm, and Sidehill Farm.

Grace Hill Farm’s land belonged to the Dawes/Thayer family from the 1700’s and was passed down through the generations until the Breiteneichers bought it in 2012. It has been a sheep farm and a dairy farm within living memory, and the old stone walls running through the woods attest to the pasture that used to be everywhere. Max and Amy are honored to be stewards of this beautiful land, and are grateful for the opportunity to revitalize and restore this old New England farm.

Cheese and eggs are sold at Grace Hill’s farmstand year-round, at

47 Potash Hill Rd., Cummington, MA 01026

(413) 634-5348

gracehilldairy@gmail.com

www.gracehillfarm.com

Great Hill Dairy - Marion, MA

Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk.Great Hill Blue, aged 120 or more days. — Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk.
**Great Hill Blue**, aged 120 or more days.

In 1997, on the shores of Buzzard’s Bay, Tim Stone began his cheese business at his family’s historic Great Hill Dairy. The family’s herd of Guernsey cows had been sold, and Tim wanted to stay on the farm and make a living from it. The great turn-of-the-century barn was there, no longer being used for milking.

Tim found that he could make an exceptional blue cheese with the milk from the many local dairy farms surrounding him. Using only raw, non-homogenized milk, his recipe was unique in several ways. The resulting Great Hill Blue cheese quickly won acceptance as one of the premier blue cheeses in America.

Tim processes 3,700 gallons of milk each week, and will grow no larger, despite demand for his cheeses frequently outstripping supply. “The size of our processing is perfect,” Tim says, “allowing me to be hands on with the cheesemaking and every step of the process.” The molds are hand-filled using traditional techniques.

Visits are permitted by appointment only.

For more information and inquiries, please contact:

Great Hill Dairy
160 Delano Road
Marion MA 02738
888-748-2208
info@greathillblue.com
www.greathillblue.com

the grey barn and farm - chilmark

The Grey Barn and Farm cheeses are:Prufrock, a washed-rind pasteurized organic cow’s milk cheese, aged 5 to 6 weeks.Eidolon, a bloomy-rind pasteurized organic cow’s milk cheese, aged 3 to 4 weeks.Bluebird, a blue-veined cheese made from certified or… — The Grey Barn and Farm cheeses are:
**Prufrock**, a washed-rind pasteurized organic cow’s milk cheese, aged 5 to 6 weeks.
**Eidolon**, a bloomy-rind pasteurized organic cow’s milk cheese, aged 3 to 4 weeks.
**Bluebird**, a blue-veined cheese made from certified organic raw cow’s milk, aged a minimum of 60 days.

Molly and Eric Glasgow purchased their farm on Martha’s Vineyard in 2009, and Thelma, Helen, and Mary Nell arrived in 2010. No these were not triplets; these were the first cows. Today they number 25, all grass-fed, a certified organic herd. As Molly says, “We were not farmers.” The Glasgows have learned farming at its front line, taking in nature’s surprises with great humor and a sustaining desire to create delicious and healthy food.

The first cheese of the Glasgow family is right out of T. S. Elliot, a love song called Prufrock. This cheese is delicate and wonderfully stinky, a washed-rind cheese from morning milk that truly reflects the joys of Martha’s Vineyard. Salt air, ocean breezes, quick squalls, and gentle sun all show up in this cheese.

The Farm Stand at the Grey Barn is open daily from 7 AM until 7 PM, and there’s a viewing window at the milking barn and creamery. A tour starts every Friday at 10:30 AM from the farm stand.

For more information and inquiries, please contact:

Molly and Eric Glasgow
22 South Road
Chilmark MA 02535
508-645-4854
farmer@thegreybarnandfarm.com
www.thegreybarnandfarm.com

high lawn farm - lee, ma

High Lawn Farm offers a selection of artisanal cheeses ranging from soft lactic bloomy-rind buttons to harder washed-rind wheels, and a few in between.https://www.highlawnfarm.com/what-we-make — High Lawn Farm offers a selection of artisanal cheeses ranging from soft lactic bloomy-rind buttons to harder washed-rind wheels, and a few in between.
https://www.highlawnfarm.com/what-we-make

High Lawn Farm has been family-run for more than 150 years, and the Jersey cows who live there enjoy some of the best grazing and living conditions anywhere in the country.

High Lawn Farm
535 Summer Street
Lee, MA 01238

Main Office:
413-243-0672

Farmstead Creamery Store:
413-281-7569

mail@highlawnfarm.com

little white goat dairy - orange, ma

Fermented milks: yogurt, kefirFresh Cheese: soft lactic ferments: chevre, labneBrine-aged raw milk Bulgarian-style FetaAged raw milk oil-rubbed with smoked paprika “Cabra Rojo” – mesophilic washed-curd gouda-process elastic paste, sweet palate.Aged … — Fermented milks: yogurt, kefir
Fresh Cheese: soft lactic ferments: chevre, labne
Brine-aged raw milk Bulgarian-style Feta
Aged raw milk oil-rubbed with smoked paprika “Cabra Rojo” – mesophilic washed-curd gouda-process elastic paste, sweet palate.
Aged raw milk natural rind “Pascolo di Primavera” – similar to cacciota, thermophilic toma-process : can be eaten soft and young, semi-hard middle aged, or left to become a hard grating cheese

Rachel Scherer and her husband Bruce are representative of a new wave of farmers who combine science backgrounds with love and respect for the land. In 2004, Rachel began making her cheeses. “I learned in my kitchen,” she says. “My first career was in science, so my comfort with experimentation let me fool around, make mistakes, and learn from them.” Husband Bruce “manages the pastures and the infrastructure. He and I designed, constructed and outfitted the barns and dairy ourselves. Bruce also raises woodland pastured hogs and broilers on the farm.”

“Our land was 100% wooded 40 years ago,” Rachel explains. “The many stone walls reveal there once were pastures, and we have been re-creating them using animals as an integral part of the process. We cut, then run hogs on newly cut areas. The next year we let the goats forage on the stump sprouts in spring, then seed cover crops, and let them graze again in fall before seeding pasture grasses. Once established, the goats are rotated through the forage stands so that they graze ‘belly-to-knee’ – they are never eating down to the ground. The system builds healthy soil and healthy animals.” The milk for Rachel’s cheese is provided by her fourteen LaMancha does.

Little White Goat Dairy has a farm store, open April-December 7 days 8am-6pm. Tours are by appointment only.

For more information and inquiries, please contact:

Rachel Scherer
littlewhitegoatdairy@gmail.com

978-790-1240 www.littlewhitegoatdairy.com

mozzarella house - Peabody, ma

All of the Mozzarella House cheeses are from pasteurized cows’ milk:Mozzarella, classic mozzarellaNodini, small knotsBocconcini/Ovoline, small round or oval mozzarellasBurrata, pouch with shreds and creamRicotta, classic ricottaScamorza, an aged moz… — All of the Mozzarella House cheeses are from pasteurized cows’ milk:
**Mozzarella**, classic mozzarella
**Nodini,** small knots
**Bocconcini/Ovoline**, small round or oval mozzarellas
**Burrata**, pouch with shreds and cream
**Ricotta**, classic ricotta
**Scamorza**, an aged mozzarella, hang-dried
**Fresh Cheese**, a mild fresh cheese

Mozzarella House has been making cheese since 1989, and as of 2009, under the leadership of Giuseppe Argentieri. Witnessing food making was a way of life during Giuseppe’s childhood in the Puglia region of Italy, and when he came to the United States, it was not easy to connect with that same hands-on fervor. Today, Giuseppe’s passion for making fine cheese has found a home in Greater Boston.

All of his cheese makers grew up on farms making cheese. Specific training was required and obtained both in Italy and locally by master cheese makers for the making of mozzarella and other cheeses in the “pasta filata” family. Giuseppe brings this same level of commitment to Mozzarella House.

Motivation also came from wanting to own a “vertically integrated” business, being able to control the quality, production and distribution. He currently buys his milk from a local farm, but getting his own farm will be his next big project. “I see myself getting old on one,” he says of his future farm, which will complete his dream of vertical integration.

Mozzarella House is not open to the public BUT will soon have a retail location.

For more information and inquiries, please contact:

26 Walnut St
Peabody MA 01960
T 978 532 0000
www.MozzarellaHouse.com

oake knoll farms - Foxboro, MA

Foxboro Cheese is producing both raw and pasteurized cows’ milk cheeses:Asiago, a young natural rind raw milk cheese, aged 60+ daysAsiago Vintage, an aged natural rind raw milk cheese aged 12+ monthsFromage Blanc, a fresh lactic curd (pasteurized) i… — Foxboro Cheese is producing both raw and pasteurized cows’ milk cheeses:
**Asiago**, a young natural rind raw milk cheese, aged 60+ days
**Asiago Vintage**, an aged natural rind raw milk cheese aged 12+ months
**Fromage Blanc**, a fresh lactic curd (pasteurized) in flavors: Plain, Chives, Garlic, Lemon Honey, Maple, Tomato Basil

The Lawton Family Farm is the home of Foxboro Cheese. The farm was originally part of a 1632 land grant of over a thousand acres extending up to Dedham, and the land of the farm has been in father Ed’s family since that time. Amazing…approaching four hundred years! Most certainly cheese was made on the family lands in the 17th century, and here it is again as part of the way the 26-acre farm continues to thrive. The barn was built in 1832.

Daughter Terri has cared for a herd of 30 registered Ayrshire cows for several years, selling her sought-after raw milk. In 2009, her best friend passed away, leaving behind a baby—a son whom Terri immediately adopted. Her best friend’s sister, Melissa, came with him. Turns out, Melissa, whose background included everything from laundry woman to machinist, has the talent for cheesemaking.

Terri and her parents Nancy and Ed all care for the cows and milk. Ed does field work, handles the farmers’ markets, and is very active in state-wide farm politics. Mom Nancy also does bookkeeping, and makes great coffee for everyone.

The farmstand is open 10 AM to 6 PM daily, and summer open houses are held at times posted on the website.

For more information and inquiries, please contact:

Lawton Family Farm
70 North Street
Foxboro, MA 02035
www.lawtonsfamilyfarm.com

POMEROY DAIRY - westFIELD, ma

Products:Cream Cheese: A robust, buttery flavor with a soft and creamy texture. Available as plain or maple flavored, along with a nacho flavored dip which is great on crackers.Cheese Curds: Soft, fresh cheese with a mild cheddar flavor and great me… — **Products**:
**Cream Cheese**: A robust, buttery flavor with a soft and creamy texture. Available as plain or maple flavored, along with a nacho flavored dip which is great on crackers.
**Cheese Curds**: Soft, fresh cheese with a mild cheddar flavor and great melting ability. Flavors include plain, buffalo, Italian, and garlic-parsley
**Yogurt**: Thick, creamy, Icelandic style yogurt made using whole milk and cultures. Sweetened flavors are maple, vanilla, and strawberry. Flavors with no added sugar include plain, raspberry, and blueberry.

Pomeroy Dairy is owned and operated by siblings Rachel and Randy, fourth generation farmers.

Using milk from their herd of 40 cows, they make small, hand-crafted batches of fresh cheese and yogurt.

In addition to the dairy, Pomeroy’s have been maple producers for more than 50 years- selling maple syrup, cream, and candy in their farm store alongside the dairy products and local beef.

Farm Store - Self-serve hours: 8 am - 8 pm daily

479 Russellville Rd.

Westfield, MA 01085

Email: pomeroymilk@gmail.com

smith’s country cheese - winchendon, ma

Smith’s Country Cheeses, all from raw milk, are:Gouda, aged 6 to 36 months: Traditional, Hickory-Smoked, Everything Bagel, and more!Cheddar, aged 3 to 48 months: Mild, Sharp, Extra Sharp, Chive, Chili Pepper, Beer Cheddars, and more!Cheddar Cheese s… — Smith’s Country Cheeses, all from raw milk, are:
**Gouda**, aged 6 to 36 months: Traditional, Hickory-Smoked, Everything Bagel, and more!
**Cheddar**, aged 3 to 48 months: Mild, Sharp, Extra Sharp, Chive, Chili Pepper, Beer Cheddars, and more!
**Cheddar Cheese sticks (1 oz. snacks):** Mild, Chive, Chili Pepper, and Smoked Cheddar
**Havarti**: Traditional, Smoked, Dill, Garden Vegetable Vegetable
**Gouda Spreads**: Creamy, Fiesta, Wine, Bacon, Garlic, Herbs, Onion & Chives, Hot Pepper, Sundried Tomato & Basil, Horseradish
**Farmer's Cheese:** Traditional, Herb-Garlic, Cranberry-Orange, Blueberry, Jalapeno, Chocolate

Dave Smith began making cheese from his dairy farm in 1986, modeling his company after the Dutch farmstead co-op model brought to the Unites States by the University of Minnesota. Jake and Allie Catlin took over the farm in 2014, relying on Dave’s experience and wisdom.

The Smiths taught the Catlins how to make cheese and care for the cows on weekends for over a year before the sale was official. Together with Jake’s brother Mike and wife Leah, the Catlin family has grown by 200 Holsteins, 43 acres, and more wheels of cheese than a connoisseur can dream of. It’s hard work but it’s meaningful work.

Awards: International (5 times) and Big E (8 times).

Store Hours:

Closed Mondays

Open Tues-Sun / 10am -5pm

For more information and inquiries, please contact:

Smith’s Country Cheese
20 Otter River Road
Winchendon, MA 01475
(978) 939-5738 / Fax: (978) 939-8599
Toll-Free (800) 700-9974
office@smithscountrycheese.com
www.smithscountrycheese.com

valley view farm - topsfield, ma

Valley View’s cheeses, all from pasteurized goat or cow’s milk are:Valley View Chevre, a soft, fresh goat cheese in Plain, Pepper, Herbs, Chive, Dill, Chipotle, Pecan, Sundried Tomato and BasilPingree Hill, a semi-pressed and aged goat cheeseNew Mea… — Valley View’s cheeses, all from pasteurized goat or cow’s milk are:
**Valley View Chevre**, a soft, fresh goat cheese in Plain, Pepper, Herbs, Chive, Dill, Chipotle, Pecan, Sundried Tomato and Basil
**Pingree Hill**, a semi-pressed and aged goat cheese
**New Meadows**, a goats milk bloomy rind Camembert
**Feta** goat cheese
**Harmony**, a Robiola-style, goat and cow cheese

Since 1998, Liz and Peter Mulholland have been making farmstead goat cheese at her 1830’s family farm. Liz’s passion for historic preservation coincided with their desire to revitalize her family’s historic hilltop farmstead. They started the new dairy with a couple of Nubian goats to milk. Today, they breed and raise a very high quality herd of Anglo-Nubians and have 35 milkers. The whole family cares for the goats; Liz and Peter are the cheesemakers; and Mary Brown, Liz’s mother, delivers the cheeses and does some bookkeeping. Sons Andrew and Henry help with the farm chores and lead farm tours.

The family is committed to innovative animal husbandry and new technologies to improve milk quality and animal health. They take breeding the best Nubians very seriously, purchasing well-researched genetics (new bucks) and constantly improving production, butterfat, and conformation. Besides making cheese from their goats’ milk, they buy limited amounts of Jersey cow milk from nearby Appleton Farms.

Valley View Farm is open for visits by appointment only.

For more information and questions, please contact:

Liz Mulholland
Valley View Farm
Info@valleyviewcheese.com
www.valleyviewcheese.com

westfield farm - hubbardston, ma

Westfield’s cheeses, all from pasteurized goat or cow’s milk, are:Capri Fresh, goat chevre, in flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-OrangeHubbardston Blue, a surfa… — Westfield’s cheeses, all from pasteurized goat or cow’s milk, are:
**Capri Fresh**, goat chevre, in flavors: Plain, Pepper, Herb, Herb Garlic, Hickory Smoked, Chocolate, Chive, Wasabi, Calabrini, Pink Peppercorn, Cranberry-Orange
**Hubbardston Blue**, a surface ripened blue cheese from cow’s milk, aged three weeks
**Camembert**, from cow’s milk, aged three weeks
**Baby Camembert**, a smaller format from cow’s milk, aged three weeks
**Classic Blue**, a surface ripened blue cheese from goat milk, aged two weeks
**White Buck**, a white bloomy rind goat’s milk cheese, aged three weeks
**Hubbardston Blue (goat)**, surface ripened, aged three weeks
**Bluebonnet**, a surface ripened blue goat’s milk cheese, aged two weeks
**Feta Capri**, Greek style, from goat’s milk, aged one month
**Ayshire Farmer’s Cheese**, Chevre-style, but from cow’s milk

Debby and Bob Stetson purchased Westfield Farm in 1996 from the Kilmoyer Family who had started the business back in 1980 as a hobby that grew out of hand. The Kilmoyers had earlier sold their herd of goats in preparation for selling the business. They were already buying more milk than they were producing, and figured it would be a far easier job to just teach new owners how to make cheese than deal with all the animal husbandry. Today, Westfield Farm purchases milk from five local goat dairies and one cow dairy.

Westfield Farm makes fresh goat cheese (also called chevre), as well as several surface ripened cheeses from both cow and goat milk. But Westfield Farm is best known for its surface ripened blues for which it has few rivals. The Hubbardston Blue and Hubbardston Blue Cow are made in a manner similar to a traditional Camembert, but are inoculated with blue mold (P. Roqueforti), rather than white (P. Candidum). The Classic Blue Log and Bluebonnets are made by inoculating fresh chevre with blue mold and then encouraging the blue rind to develop. No one else makes anything quite like them.

Today, while still enjoying the physical, hands-on process of making the cheese, Bob’s greatest pleasure is hearing directly from consumers who (more often than you might believe) pick up the phone and call to say how much they enjoy his products. Bob knew he would enjoy making something that people appreciated, but never realized how much pleasure he’d derive from making something people loved.

Awards: ACS (51 times including twice as Best of Show), US Championship (two times) AGDPA (6 times including Best of Show)

Westfield Farm is open for store sales and casual tours from 8AM to 5PM pretty much every day. Appointments are encouraged.

For more information and questions, please contact:

Bob Stetson
Westfield Farm
28 Worcester Road
Hubbardston, MA 01452
(978) 928-5110
Stetson222@verizon.net
www.chevre.com