The Sandwich Creamery is tucked into a small valley at the northern edge of New Hampshire's Lakes Region, an area through which tourists pass or stay seasonally. Although a major draw is ice cream, the creamery also produces cow's milk farmstead cheeses which can be found in local stores and farmstands. All of our cheeses are made by hand in small batches using time-honored methods. As a small family business, we are committed to a product that helps people stay connected to their local farms. Visitors are welcome and can purchase cheese at the farm and visit the calves

Available cheeses:

Cheddar
Traditional farmhouse aged cheddar is made using the open vat method, with much of the process still done by hand. Cheddar matures slowly, it is sold at 4-6 months or it can be matured for up to 24 months.

Smoked Cheddar
Our aged cheddar is maple fire smoked for at least 24 hours, giving it a more robust flavor that is best paired with a dark ale.

Brie
Our is not stabilized and does not have preservatives added. Unlike imported brie, it will ripen naturally and has a wonderful flavor. The white rind is an edible and natural covering for this cheese that ripens from the outside rind toward the center. A perfectly ripe Brie will ooze slightly when at room temperature.

Coulommier
A delicate French cheese considered the little brother of Brie. It is named after the locality of Seine-et-Marne where it was once sold on the market. Its taste is gentle when young and grows nuttier with a bit more tang as the cheese ages. May be served in a variety of ways- with ripe juicy peaches and plums, crumbled in salads, or sliced on crackers or melted on tomato slices drizzled with olive oil. Fruity and supple red wines such as Bourgogne and Bordeaux are recommended.

Jersey Jack
Jack is a creamy-textured relative of cheddar noted for its mild flavor. All Jack cheeses melt beautifully, and are especially good on broiled, open-face sandwiches.

Caerphilly
First made in the Welsh town of Caerphilly in about 1831. The brine baths in which the cheese is soaked in overnight seals in the moisture, and the cheese proved popular with the coalminers who had lost salt during their labors. It has a fresh, clean taste& firm yet moist, flaky rather than crumbly.