Boggy Meadow is on the banks of the Connecticut River in New Hampshire. It has been a farm for centuries, and a dairy farm for as long as anyone can remember, but in the last few years they have started to make their own farmstead cheeses. Their cheeses are based on old Alpine recipes, using raw milk from their own herd of cows. The cheeses are made by hand twice a week in a barn across from the dairy parlor. The cheeses are naturally made, using a vegetarian rennet and farm-fresh milk. For existing customers who have known their cheeses as "Fanny Mason Farmstead" - the company has decided to retire the name of their great, great, great Aunt Fanny Mason from the label. The cheeses are now labeled "Boggy Meadow Farm" - after the farm itself.

The farm welcomes visitors from all over the world. Tours and school groups are encouraged to visit. There is a retail store on site. The cheese may be purchased by mail order and can be found in leading supermarkets and specialty cheese stores throughout the northeast.

Baby Swiss
Buttery, nutty, sweet flavor with a firm texture.

Smoked Baby Swiss
A Blue ribbon winner at The American Cheese Society - maple smoked. Farmstead Jack - Jack is a mild cheese that is very smooth and creamy.

Farmstead Salsa Jack
Jack combined with "Better Than Fred's Salsa" to create a cheese that is both hot and spicy as well as distinctly smooth.

Fiddlehead Tomme
This is a natural rind cheese, cave-aged for over six months, to create a rich semi-hard cheese. The cheese is similar to a Tomme de Savoie from the Haute-Savoie region on the Swiss border.