Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon are revitalizing the tradition with goat milk from our herd of 100 Oberhaslis and cow milk from Lisa Kaimen's herd of 30 Jerseys. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Our cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in our cheese making. All our cheeses are aged on the farm.
You can find our cheeses at Bedford Cheese Shop, Bklyn Larder, Greene Grape Provisions, Park Slope Food Co-op, and Stinky Bklyn.
We're also at the Carroll Gardens and Cortelyou Greenmarkets each weekend.