Our Cheese

We make our cheese using traditional techniques and equipment for farmstead cheese production. Learn about some of our current offerings below.

Twig Farm Goat Tomme Twig Farm Goat Tomme
Goat Tomme is a raw goat milk cheese, aged about 80 days. The cheese features a natural rind and a semi-hard texture. The milk for this cheese is made with the milk from pastured goats on our farm and from the farm of Dan Robertshaw, an off-the-grid dairy in Bridport, VT. Tomme was a ribbon winner at the American Cheese Society competition in 2006. Tomme is available for sale from our online store.

Twig Farm Square Cheese Twig Farm Square Cheese
is a raw goat milk cheese, aged about 80 days. The texture is semi-soft and the rind is natural and rustic in appearance. The cheese is formed in a tied cloth that makes the cheese have its square shaped. In the middle of the cheese is an indentation from where the knot was tied. Square cheese is made with milk just from Twig Farm goats. Square Cheese won Third Place in the Farmstead Goat Cheese category at the American Cheese Society Competition in 2007. Note: With our permission, formaggiokitchen.com refers to Square Cheese as North Stone.

Twig Farm Wheel Twig Farm Washed Rind Wheel
Wheel is a washed rind cheese made with raw goat milk and sometimes a little raw cow milk, aged about 80 days. As the cheese ages, the rinds are washed with a whey brine. The texture of the cheese is semi-soft and the flavor is full. This cheese is made from goat milk from our farm and sometimes with cow milk from Joe Severy's farm in Cornwall, Vermont.

Twig Farm Fuzzy Wheel
The recipe for the Fuzzy Wheel is loosely based on the Twig Farm Washed Rind Wheel, but includes both cow and goat milk and the more rustic appearing natural rind. The texture of fuzzy wheel is softer than the Twig Farm Goat Tomme, and the taste is perhaps a little more daring. The milk for fuzzy wheel is from lactating animals working at the following dairy farms: Twig Farm / Michael Lee, West Cornwall VT (30 goats), Animal Farm / Diane St. Clair, Shoreham, VT (7 cows) and Dan Robertshaw, Bridport, VT (45 goats).

Twig Farm Butterwick Experimental Cheeses
Recently released to select cheese shops were several experimental cheeses made with cows's milk from Butterwick Farm. Butterwick Farm of Cornwall, VT is owned by John and Lisa Roberts. They milk a herd of 150 or so mostly Brown Swiss cows, the rest being Holsteins, fed primarily on grass based forages grown on the farm. The milk is rich, sweet, clean, and consistent. Its also a pleasure to make cheese with.