Cheese is made only from the milk produced here on the farm. It is aged on Vermont ash planks in the cave or cellar below the cheese house which is kept naturally cool at around 13 degrees C (55 degrees F) with the relative humidity over 85%. The cave has a capacity of 7,000 kilograms (15,000 pounds).

Gore
A hard, pressed cheese with a natural rind. It has a mild flavor which might be akin to that of a Gouda but has more eyes (holes). It is not waxed so as not to suffocate the cheese as it continues to age.

La Couverture
A semi-soft cheese which is like the original Port Salut . The original Port Salut, which was developed in the Trappiste abbeys of France, was a wonderful cheese made with a washed rind. That is were the orange color of the rind originates. We have made a small amount of La Couverture with a washed rind; the remainder has a natural rind so is more akin to a Saint Nectaire.