All of our cheese is made by hand on our farm in Norfolk, Connecticut. We are a micro dairy and only use milk from our small herd of pasture-raised (very well loved) goats. This limits our production but we feel it improves the quality of our product.
We make cheese from mid-spring through late fall. We let our girls rest a little before they get pregnant again. And we don't start milking them until after the kids have been weened.
We make our fresh chèvre throughout the cheese making season and we make our aged cheeses based on a schedule devised over the years and based on historic and contemporary resources on goat cheese making that take into account factors like heat, humidity, milk profiles.
Because we are a small operation, and this may be surprise to some, it is necessary for us to freeze some of our fresh cheeses to preserve freshness and extend shelf life so we can have it for farmers markets. (Think like fresh caught seafood being frozen on the boat!) This doesn't affect the flavor, texture or quality of our cheeses.
If you would prefer a "fresh" fresh cheese, don't hesitate to drop us a line and ask what we are making. We do our best to rotate our schedule so your favorite cheese is sure to be fresh in no time!