October 2026

The cheeses we make, and how they age

Fresh milk is what we would rather sell. But milk does not wait, so the milk that does not sell becomes cheese. That is the whole idea of our cheese room: nothing goes to waste, and unlike milk, cheese travels.

Everything below is made in our farm creamery from our own animals' milk, and aged here.

Three yellow cheese rounds flecked with dried herbs, stacked on a stainless shelf in the cheese room — Herb-flecked rounds in the cheese room.

How they age

Our cheeses are made in rounds of 4 to 5 pounds and left to age here on the farm. When you order, we cut your piece from a round, by the half pound.

Ages vary from round to round, so the honest answer to how old is it is: it depends on the round. If you want to know what is in the case today, call Kathy at (610) 838-2928.

An aged natural-rind cheese wheel on a wooden counter with a wedge cut out, showing the dense pale-yellow inside and a mottled grey-white rind — An aged round, cut open.

Cheddar, eleven ways

Our farmhouse cheddar comes plain, smoked, or with something folded in:

Natural. Plain and simple.
Smoked. The same cheddar with a smoked finish.
Cracked black pepper and hot pepper, for some heat.
Sun-dried tomato and basil, and an Italian flavored cheddar.
Cranberries and dates, and apricot and sage, on the sweeter side.
Herbs de Provence, with rosemary, thyme and lavender. This one comes in 5-ounce pieces for $6.

And two cheddars that start with different milk: one made with our goats’ milk, and one made with a blend of goat and cow milk.

Four cheese rounds on a paper-lined steel table: two studded with dried cranberries, one plain white, and one flecked with dark olive and orange pepper — Flavored cheddars and ricotta firma.

Parmesan and manchego

Our farmstead parmesan comes in two milks, Jersey cow and goat. It is a hard cheese, for grating or for eating in shards.

Our take on manchego is made from our Jersey cows' milk, and there is a goat milk manchego with a smoked finish.

A whole wheel of pale-yellow hard cheese on a stainless steel work surface, with two more wheels behind it — Parmesan wheels in the make room.

Ricotta firma

Firm ricotta, made to slice and grate. Not the fresh, spoonable kind.

Fresh chèvre stays at the farm

We also make fresh goat milk chèvre, plain or with herbs that change with the season. It does not ship, so pick it up in the farm store.

Getting some

Every aged cheese is $8 the half pound, the Herbs de Provence cheddar aside. We ship anywhere in the US, packed cold, Monday through Wednesday, and shipping is free on orders of $100 or more.

Or come by the farm store: Monday through Saturday, 7:30 AM to 5 PM, and Sunday, 1 to 5 PM.

See everything in the cheese room. Restaurants, stores and chefs: we wholesale too.