Cheesemakers since 1997, Elizabeth MacAlister and her son Mark Gillman of Cato Corner Farm have mastered the art of producing outstanding aged raw milk cheeses using only milk from their herd of pasture-fed Jersey cows. Their rich milk yields delicious, naturally yellow cheese with complex, lingering flavors. Elizabeth and Mark never use growth hormones and treat all of their cows with kindness and respect. They make both vegetarian and non-vegetarian cheeses available to consumers.

These highly acclaimed, artisanal cheeses are available in stores, restaurants, and farmers' markets in New England, New York and Washington, DC. Elizabeth and Mark also ship mail orders directly to customers throughout the country. Although they appreciate cheese enthusiasts, the time required to produce their cheeses makes it impossible for them to welcome visitors at this time. These best-sellers are usually available:

Black Ledge Blue
Our own unique style of blue cheese, the Black Ledge Blue is medium strong and moderately creamy with a fabulous lingering finish. Accessible but distinctive, our Black Ledge is a feature on many restaurant cheese plates and is also served with steaks and salads. Excellent with wine! Aged 2 - 4 months.

Bridgid's Abbey
Our popular Trappist-style monastery cheese with a smooth, creamy consistency. Bridgid's Abbey has been our best-seller for years - its irresistible rich, mild taste is ideal for all-day eating for breakfast, sandwiches, or snacking. It melts well, performing excellently in quiche, toasted cheese, or over vegetables. Bridgid's Abbey varies in consistency somewhat from summer to winter - the winter batches are very creamy, while the summer milk yields a slightly firmer and chewier texture. Aged 2 - 3 months.

Dutch Farmstead
Moderately creamy and medium strong with a slight nutty undertone and a rich, round, well-balanced flavor, the Dutch Farmstead is our variation on Gouda. Consistently one of our favorites, the Dutch was recognized by Slow Food USA in 2003 as one of the best American raw milk farmstead cheeses. Ideal for sandwiches or with crackers and wine, the Dutch has a little more heft than the Bridgid's Abbey, giving it appeal to customers across a wide range of tastes. Melts well. Aged 3 - 5 months.

Hooligan
Hooligan is our signature strong, creamy cheese that many food lovers consider to be our best variety. Made in 1.3 - 1.5 lb wheels, Hooligan is a ripe washed-rind cheese, moderately stinky, with a soft creamy interior and a gorgeous orange rind. Its smooth creamy texture highlights the richness of our Jersey milk. Hooligans are bathed twice a week in a mixture of buttermilk and brine. They ripen quickly, developing a full flavor at 2 - 3 months of age. The Hooligan melts beautifully for a fabulously stinky toasted cheese (a bit like raclette). This is a sophisticated cheese for a sophisticated palate! Sold whole in small wheels with basket lines on the rind.

Vivace Bambino
(Vee vah' chay) A nutty, medium mild cheese with a flavor like Swiss Emmental. Our Vivace is chewy and moist, making it an excellent cheese for sandwiches, antipasto, or melting. Made with vegetarian marzyme rennet. Vivace Bambino is aged 2 to 3 months.

Vivace
The Bambino grows up! Our medium-aged Vivace has a lot more zest, but it's still a moist and chewy cheese that's ideal for wine, sandwiches, or cooking. Aged 4 - 7 months.

Womanchego
Drier and firmer than many of our other cheeses, Womanchego has a nutty and fruity aftertaste with a medium bite. Superb with on sandwiches, melted, or with wine, and a perfect addition to any cheese plate. Inspired by Spanish sheep's milk classic Manchego, but with its own style and flavor. Aged 4 - 7 months.