I've been making cheese commercially since the summer of 2005. We currently have six does participating in the dairy: we consider them both our friends and co-workers.

Our cheeses are currently available year-round through Formaggio Kitchen in Cambridge and Debra's Natural Gourmet in nearby Concord. We will be at the Carlisle Farmers' Market most Saturday mornings in summer 2010.

Our lives are about to change enormously as we move ourselves and the herd west to Hardwick MA, east of the Quabbin Reservoir, in late summer 2010. This will allow us to expand our herd and, of course, our cheese production. We hope our friends and customers from Carlisle to Cambridge and around will still consider us as part of their foodshed!

Greta's Fair Haven

3rd place 2009 American Cheese Society Competition, Farmstead Cheese Made from Goats' Milk, Aged over 60 Days
2nd place 2007 ADGA National Goat Cheese Competition

Food Critic David Rosengarten’s favorite of the
2007 American Cheese Society Conference:
“… my personal favorite cheese on the floor of the ACS conference: the gorgeous and haunting Greta's Fair Haven…”

A raw milk tomme aged with a grey mold.

Ada's Honor

2nd place 2009 American Cheese Society Competition, Surface-ripened from Goats' Milk
Gold medal 2008 Eastern States Expo "The Big E"
2nd place 2007 ADGA National Goat Cheese Competition
Reserve Best-in-Show 2006 ADGA National Goat Cheese Competition
1st place 2006 ADGA National Goat Cheese Competition
2nd place 2005 ADGA National Goat Cheese Competition

Our beloved Chabicou-style cheese that I've been making since 2001. Its texture is smooth because the curd is carefully hand-ladled into molds. The taste is mild, but complex thanks to the exquisite milk produced by our Oberhasli does. Weight of each is approximately 4 ounces.

Alys's Eclipse

3rd place 2009 American Cheese Society Competition, American Made/International Style from Goats' Milk
1st place 2008 American Cheese Society Competion
Gold medal 2008 Eastern States Expo "The Big E"
2nd place 2007 American Cheese Society Competion

An ashed mold-ripened disk with a white bloomy rind, approximately 4 ounces. Named after Kay’s daughter and Ada’s granddaughter, our lovely black doe Alys.

Kay's Eclipse

1st place 2007 ADGA National Goat Cheese Competition
2nd place 2006 ADGA National Goat Cheese Competition
1st place 2006 American Cheese Society Competion
1st place 2005 ADGA National Goat Cheese Competition

Our doe Kay who we lost in 2008 was a black as midnight so her name seems to fit this tomme with an ashed midline and surface. Some people taste blue cheese overtones, a flavor developed as the ash sweetens the cheese, similar to what a blue mold will do.

Lea’s Great Meadow

1st place 2007 ADGA National Goat Cheese Competition
1st place 2006 ADGA National Goat Cheese Competition

Our doe Lea was born in California, and this cheese bears her name – a California-style mold-ripened tomme with a discrete midline of savory, fennel, thyme, rosemary and lavender. We’re still experimenting with placement of the herbs – sometimes in the midline and sometimes on the surface.

Meg's Big Sunshine

Kay's sister Meg has the sunniest dispostion, so our third tomme exuberantly unadorned bears her name and showcases the fine quality of the cheese. (not pictured)