One of a kind Cavemaster Reserve!Young wheels of decadent sheep's milk cheese from nearby Old Chatham get a fresh fall coat in a secret blend of rosemary, lemon thyme, marjoram, elderberries and hop flowers.
Our friends at Many Fold Farm make a variety of seasonal, farmstead cheeses from the ewes’ milk produced on their farm. Named for the ruins of an old dairy, Condor’s Ruin is only made during the milking season (and that’s right now!). Read More
We're fans of authenticity, but this is one knock-off we love. Made from raw sheep's milk in Putney, VT, this round was the result of Cynthia and David Major's months of cheesemaking training in the French Pyrenees. Read More