We began making cheese in the mid 1990s, using the 1780 house
at the center of the farm. We produce a series of Alpine cheeses
from raw cow’s milk. Some of our cheeses, like the Boggy Meadow
Baby Swiss are based on traditional recipes. Our unique cave-aged
Fiddlehead Tomme, on the other hand, has been developed and
refined here on the farm.
Stan Richmond, Artisan