Owned and operated by Stan Biasini and Debora Wickart.
We milk our own Holstein & Brown Swiss cows to
produce a number of raw milk cheeses using recipes with European origins.
Our cheeses are aged a minimum 60 days in our own cheese cave.
Available Year 'Round
A washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semi-soft texture with a nutty flavor. Many times washed with beer. A favorite cheese amongst beer lovers.
2014 Yankee Magazine top four New England cheeses.
2011 American Cheese Society second place winner, Farmstead Non-pasteurized Cow Milk Category.
A true raw milk Havarti, this Danish recipe is also a favorite of many cheese lovers. Cave-aged rind kept thin allows for the full bodied flavor of this cheese. Goes great on burgers or try it as your favorite fondue.
2015 American Cheese Society second place winner, Dutch category.
This French Alpine Cheese is a raw milk cheese aged for 5 months. High moisture French cheese with a hint of salt at the finish. Great for fondues. Silver medal winner at 2013 Eastern States Exposition.
This raw milk recipe is from the mountains in the Austrian Alps. A recipe used from a local village during the fall season. Complex flavors in this cheese are smooth and buttery! Don't forget your favorite red wine with this one.
Aged cows' milk Romano rind are rubbed with Lake Champlain Organic Cocoa and Olive Oil, aged eight months.
2015 American Cheese Society third place winner, American-made International recipe.
Our herbed Havarti is seasoned with Garlic, Onion, Parsley, Celery and Chives.
Similar to our Chin Clip recipe, this cheese has been aged in our cheese cave for 6 months. Being of higher moisture content this cheese goes great with your favorite white wine. Silver medal winner at the 2010 Eastern States Exposition.
This cheese incorporates sundried tomatoes, garlic and onions giving it a spicy flavor that lingers on the palate.
This raw milk, blue veined cheese is aged 3 months giving it a pronounced, pungent flavor.
With the creamery four miles from the farm, we transport our milk to the creamery on cheese making days. Debora milks the cows and still ships to St. Albans Cooperative. We make small batches of cheese only 8 to 12 times per month and increase it according to demand. We milk registered Holsteins and Brown Swiss cows that are on rotational grazing in the summer months and fed grain and hay during the winter.
We started in June of 2009 and make cheese year around. Debora milks about 30 cows per day and receives awards for the quality of milk she produces. Stan, a graduate of Paul Smith's College, has put his chef days behind him to concentrate on our cheese recipes.
The cheese facility is in the heart of Morrisville, in the old United Farmers Creamery building. Not only did we renovate the building, but we built our own cheese cave in the basement. We wash and brush the rinds to keep them thin to ensure our product to be one hundred percent edible. Our French cheese is regularly washed using seasonal beers from a local breweries, Rock Art and Vermont Pub and Brewery.