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Misted morning pasture at dawn with Jersey cows walking single file toward the milking parlor, fog rising over green hills
Farmstead · Raw Milk · Cave Aged

From this pasture
to your counter —
nothing between.

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Raw Milk · Cave AgedChamplain ValleyJersey Cows280 AcresStone FloorNo IntermediariesMilked at DawnTurned by HandFarmstead CheeseSince 1974Raw Milk · Cave AgedChamplain ValleyJersey Cows280 AcresStone FloorNo IntermediariesMilked at DawnTurned by HandFarmstead CheeseSince 1974
Chapter I

The herd.
The land.
The reason.

Forty-three Jersey cows graze 280 acres of unsprayed pasture in the Champlain Valley. They know the land better than we do — they follow the same paths their mothers walked, toward the same morning light.

The milk they give at 5:47 a.m. — still warm, still alive with the microflora of this specific valley — is the only ingredient that matters. We add culture, time, and salt. The pasture does everything else.

43Jersey Cows
280Acres, Unsprayed
1Family, 3 Generations
5:47First Milking, Daily
Jersey cows walking single file through a misty morning pasture in the Champlain Valley at dawn
Unsprayed green pasture with morning dew, rolling hills in background
Close-up of a Jersey cow's face in golden morning light, warm brown eyes
Chapter II

Where science
meets intuition.

The make room smells like warm milk and pine. Every wheel starts here — on the same stone table, with the same cast-iron vat, by the same two people who were in the milking parlor four hours ago. The unglamorous part is also the essential part.

Workshop table in morning light crowded with cheese molds and fresh whey, steam rising from cast-iron vat
4 hrsFrom warm milk to pressed wheel. No shortcuts, no accelerants.
Hands pressing warm curd into a birch mold, steam rising in a stone-floored dairy

“You can feel when the curd is ready. It pulls away clean. There's no thermometer for that.”

— Marguerite Renard, Head Cheesemaker
Whey draining through muslin cloth in a cool stone room, morning light from a small window
6:10 AM

Milk arrives warm

Poured directly from the parlor — never chilled, never trucked. Temperature: 97°F, still breathing.

6:40 AM

Culture is added

A pinch of our house mesophilic culture, grown in this valley for eleven years. No two batches are identical.

8:15 AM

The cut

When the curd breaks clean on your finger — not before, not after. You can't rush this moment.

10:30 AM

Pressing begins

Hand-pressed into birch molds. The whey runs off the stone floor and back to the pigs. Nothing wasted.

Chapter III

The cave where
months do the work.

Cut into the hillside in 1938, the cave holds at 54°F year-round without refrigeration. Pine shelves, stone floor, and the slow hum of humidity. The wheels are turned by hand every two days for the first month. After that, they age alone.

Stacked wheels of farmstead cheese aging on pine shelves inside a stone cave, warm amber light from a single bulb
54°FCave temperature, year-round
90%Humidity, maintained naturally
Every 2 daysHand-turned, first 30 days
4 varietiesCurrent production
6 months

Champlain Alpine

Raw-milk, pressed

Nutty, grassy finish. Named for the valley fog.

3–4 months

Stone Cave Tomme

Semi-soft, washed

Earthy rind, buttery center. Pairs with wildflower honey.

4 months

Valley Raclette

Washed rind

Melts clean. Built for winter tables.

8–10 monthsLimited

Pasture Blue

Natural rind, blue

Complex. Only made in autumn. Limited.

Chapter IV

Carried by people
who care where it's from.

We work with fewer than twenty partners. Not because we can't scale — because each relationship needs to be built the same way the cheese is: slowly, with full attention, and without cutting corners.

“We put the Champlain Alpine on our cheese board the week it arrived. Sold out by Thursday. Our guests ask for it by name now.”

Dominique Pelletier, head sommelier at Maison Verte, smiling in a wine cellar
Dominique PelletierHead Sommelier & Cheesemonger, Maison Verte, Burlington VT

“I built an entire tasting menu chapter around their Pasture Blue. The provenance story alone is worth three courses.”

Rashid Okonkwo, executive chef at Forage Table, in professional kitchen attire
Rashid OkonkwoExecutive Chef, Forage Table, Montpelier VT

“Our autumn retreat booked out in 48 hours once we mentioned the cave tour and tasting. Clients still talk about the smell of that cave.”

Priya Nair, experience designer at Watershed Retreats, smiling outdoors
Priya NairSenior Experience Designer, Watershed Retreats, NYC
Warm hands pressing fresh curd into molds, steam rising against a frosted stone window in winter

Join the story
already in motion.

Whether you're building a hyper-local cheese program, sourcing for a tasting menu, or planning a retreat that smells like hay and tastes like terroir — start here.

Boutique Retailers

Exclusive local lines for discerning shelves. Minimum 4 wheels per order.

Restaurant Chefs

Hyper-local sourcing with full provenance documentation for your menu.

Corporate Retreats

Hands-on tasting experiences in the cave. Groups of 8–24.