Our farmstead cheeses are made with fresh milk from our herd of registered Ayrshire cows in Vermont's beautiful Northeast Kingdom. Throughout the spring, summer and fall, our cows rotate through our pastures feasting on a fresh piece of grass after each milking. We capture the sunshine that feeds the diverse flora in our pastures in our milk and distill the essence of pasture into the complex flavors found in our cheeses. As the season progresses and the ecology of pastures change, so does the microflora in our milk and the complexity and flavor of our cheese. Each batch of our handcrafted cheeses is therefore unique- a taste in time! We hope you will enjoy tracking and tasting the procession of flavors as much as we enjoy capturing them for you. Our cheese is available throughout Vermont and at fine food shops across the country. For location and availability, or if you have any other questions, please feel free to write or call.

Constant Bliss
It is a slow ripened lactic curd made only with fresh, right out of the cow, uncooled, evening milk. We actually begin the cheesemaking process before the cows have finished milking. Constant Bliss is made with raw whole milk. This is not a double or triple crème cheese as is sometimes thought. Seasonal variations in the milk result in variations on the surface and flavor of the cheese. It is aged 60 days before it leaves the farm, and is a "sell it or smell it" item for retailers.

Constant Bliss is named after a revolutionary war scout killed in Greensboro by native Americans in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him.

Bayley Hazen Blue
A natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months.

Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington was built to carry troops to fight the English on a Canadian front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used.

Aspenhurst
A a hand-made cloth bound cheese with a full-bodied elegant flavor, a variation of a traditional English Leicester. It is cellar matured for a minimum of 12 months, and is a "get it while you can" sort of cheese.

Apenhurst is named after part of the north shore of Caspian Lake in Greensboro.