The Shy Brothers are two sets of twins, Karl and Kevin, and Norman and Arthur Santos, third generation dairy farmers in coastal Westport, Massachusetts. The brothers care for and milk their Holstein and Ayrshire cows to get the freshest, healthiest milk possible for their cheeses.  And they sent the youngest brother, Karl, to France to learn how to make it. 

Karl brought back a recipe for a thimble-size cheese from France’s Burgundy region usually made with goat milk and called (boutons de culottes), or “trouser buttons.”  The boys call them Hannahbells, after their mother. 

When Karl starts a batch, he first carefully pasteurizes their milk to preserve natural enzymes. The tiny cheeses then take five days to form, during which they develop a flavor arc of grass, cream, earthiness, butter, and the sweet tang of fresh raw milk.  The cheeses are then aged for another five days.

Chefs in Boston and Providence love the cheeses for their complex flavor and their luscious melting qualities.  Hannahbells are a variety of cheese not widely known in the U.S., and their ability to combine with foods from figs to risotto is stunning.  Or stand alone as aperitifs.

Hannahbells come in the original flavor, and are also made with shallot, rosemary, lavender, and chipotle.  They pair beautifully with wines and beers.  See our website for local pairings! Other flavors are made seasonally and as proprietary recipes for chefs.

Tours are sometimes possible and are available by appointment only.