Farmstead Cheese
Our original Farmstead Cheese is a mild, creamy cheese made from a Colby recipe. The buttery yellow color of the cheese develops naturally from all the green grass that our cows eat. Farmstead Cheese has a mellow, slightly sweet flavor that varies during the year as our cows rotate through different pastures. The cheese maintains its mild flavor because it is made with a washed curd (which reduces the acidity of the cheese) and aged only a few months.

Our favorite use for Farmstead Cheese is to make a grilled cheese sandwich. You can also enjoy Farmstead melted on pizza, quesadillas, and omelets, or simply serve with fruit and crackers.

We also add various herbs and spices to the Farmstead cheese, which are available seasonally. I have Garlic Farmstead, Farmstead with Dill, and Farmstead with Chipotle Peppers for a little zing!

Cheddar
Cheddar is a New England favorite – ours is aged 9-18 months creating a rich and complex flavor. The sharp tang of Cheddar Cheese develops during both the cheddar making process and the long aging period. Cheddar is a versatile cheese that has many uses in cooking or can be eaten straight up with Dijon mustard and locally-brewed beer. A perennial fall favorite: a wedge of Cheddar complements a slice of warm apple pie.

Dutch Gold
This Dutch style cheese is our version of an Edam cheese. It has a smooth texture and develops a complex tangy flavor after 4-6 months of aging. The cheese is dipped in a distinctive red wax. This cheese is another washed curd cheese, which means that during cooking, some of the whey is removed from the pot and replaced with water. Washing the curd reduces the acid level in the curd. When the lactose (milk sugar) is washed from the curds the cheese becomes sweeter. Dutch Gold is a moist, semi-soft cheese that goes well with fruit or a Dijon mustard.

Feta
We make a Greek-style Feta aged over 60 days in a whey salt brine. It is creamy and crumbly with a stronger, more distinct flavor than Feta made from pasteurized milk. It is great crumbled over green salads, in an heirloom tomato-bread salad, or melted on a Greek pizza with spinach, garlic, red onion, sundried tomatoes and olives. Try it in some of our recipes; see Recipes link.

Italian Grace
This hard aged natural-rind cheese is an Italian-style cheese named after Mt. Grace in Warwick. Mass. It is similar to a Parmesan cheese. Our "Grace" is made with part skim milk. We age it for a year to give it a nutty flavor. Italian Grace can be eaten in thin slices or grated over pasta or added to pesto. This cheese won a second place award at the American Cheese Society contest in 2007.

Meat
For sale at the Farmers’ Markets or at the farm by appointment. Cuts vary by season and the amount of freezer space available at the 2 markets.

Beef
We sell various cuts of grassfed beef from our Normande cows. Ground beef is available throughout the year, and at various times – a variety of steaks, stew meat, beef roasts, soup bones, short ribs. Organ meats, including beef liver, are available on a limited basis, as are bones for broth. Contact us for availability.

Veal
100% Pasture- raised veal; available in August, when the veal calves are about 4 months old. Our veal calves are humanely raised; they are never penned or tied up. They have free choice nursing with their mothers. Since they are part of the cow herd the calves go in the barn and out on pasture with the cows. As they get older they eat grass and drink water in addition to drinking milk, giving their meat a more rosy color. Cuts include veal cutlets, veal chops, osso bucco, stew meat, roasts, veal liver, ground veal, and broth bones.

Pork
Whey fed pork — We buy piglets in the spring from a local farmer and raise them on the whey leftover from cheesemaking, which creates very flavorful pork. As the piglets grow and learn to respect fences we move them out on pasture or brush areas that need to be rooted up, as pigs are very good at turning earth over. We generally slaughter pigs in the fall at about 6-8 months of age. Pork will be available in late August and through the fall.

Fresh pork cuts include pork chops, spareribs, baby back ribs, variety of pork roasts, including shoulder, fresh hams, butt roasts, pork stew meat, ground pork, and sausage. Pigs’ feet and hocks are available by request for a limited time.

Bacon is smoked and sliced.