Our cheese

OUR CAVES.....

Our small underground caves provide the optimal humidity and temperature control for our cheeses. Constructed out of concrete eight feet underground, with a back wall of Vermont's natural bedrock, the tiny fissures in the rock seep water into the rooms dependent upon the seasons above ground. This makes for small nuances in each cheese throughout the seasons. And a challenge to the affineur! (person who cares and guides the ripening of the cheeses). Our cave is the only one of its kind in the USA-somewhat like a mini-Roquefort with its back wall providing natural molds indigenous to this farm and droplets of water at all times.

WILLOW HILL FARM cheese is unique in that each one is created from our own original farmhouse recipes and ripened in our small underground cave-thus, each wheel carries with it flavors indicative of the native flora and fauna of this farm. It is truly of the land! (we use only non-GMO vegetarian rennet in every cheese)

ALDERBROOK- 1st place award in 2001, 3rd place 2005, GOLD medal World Cheese Awards 2006, 2nd place 2007(American Cheese Society 'ACS')- semi-ripened soft sheep cheese that is buttery and citrusy with an herby finish. Can be further ripened to a runny earthy delicacy! 6 ozs. (Avail May-Oct) "Soft and buttery cheese......" Yankee Magazine (Oct 2006) Sheep milk

BUTTERNUT- Bronze Medal at the World Cheese Awards Ireland, 2008, 2010. Gold Medal at 2011 World Cheese Awards! Newly developed (2008) plank-aged Alpine style cow's milk. With its buttery yellow interior and nutty finish, this one is aged at least 6 months. Approx 4 pounds (Avail yr-round) Cow milk

LA FLEURIE- This little morsel is like a mini-Camembert! Disc-shaped, bloomy rind cow's milk cheese from our own rich Brown Swiss cows' milk. It begins young like a richer Chaource then ripens to a mushroomy and buttery round- Approx 8 ounce round (Avail yr-round) As seen in Williams-Sonoma Holiday 2008 Cow milk

PANIOLO- Rare and unique washed rind that is aromatic, unctuous and decadent! Not for the faint of heart this stronger Abbey-style cheese was named in honor of the generations of 'Paniolos' or cowboys who have worked on the cheese maker's 150 year old family ranch. Creamy, mushroomy with a meaty finish. Approx 8 ozs. (Avail yr-round) Cow milk

SUMMERTOMME- 1st place award in 2001, 2nd place in 2002, 2nd place 2004, SILVER MEDAL at the World Cheese Awards in London, England Sept 2004, 3rd place 2005, 3rd place 2006-Introduced in 2001, this small round is in the style of Brin d'Amour with a slightly different herb crust. It is Provence in nature with rich buttery notes and an almost floral finish. Another American Original for Willow Hill Farm! 8 ounce round (Avail. May-Oct) Sheep milk

VAQUERO BLUE-International award winner! Meaning 'cowboy blue' (vaqueros were the first cowboys from Spain to inhabit the wild west and eventually migrated to our family's ranch over 160 yrs ago)...This cave ripened blue cheese boasts notes of fresh butter and cream with hints of chocolate at the finish. Bronze Medal World Cheese Awards Oct 2009! Cow milk

VERMONT BREBIS-1st place award in 2003, BRONZE MEDAL at the World Cheese Awards in London, England Sept 2004, 3rd place 2005, SILVER medal World Cheese Awards 2006, 3rd place 2007 (ACS)-Introduced in May 2003, this little gem was awarded the blue ribbon at the prestigious ACS competition in San Francisco three months later! A small round wheel, Vermont Brebis (pr. bray-bee) is olive-y and mushroomy and runny when ripe. Has a luscious mouth feel 6 ounce round (Avail May-Oct) Sheep milk