Cowslip

Cowslip Creamery is nestled in a lovely outbuilding right on the farm. Our creamery makes cheese the old fashioned way, by hand, using fresh milk from the herd of cows on this farm. In keeping with agrarian tradition our cheeses are made only in the summer and only from raw milk provided by the grazing herd of Jersey cows. Clementine, Bella, Pretty Penny and the rest of the ladies spend their summers on green pastures soaking up sunshine and drinking fresh well water.

For more information visit cowslipcreamery.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Phocas is an extraordinarily approachable cheese with a touch of sweetness, a mild earthy taste, with a hint of floral notes and a beautiful, oh-so-slight piquant finish offering a true terroir. St. Phocas was a second century farmer who raised crops to feed the poor and offered his hospitality to all. When soldiers came to execute him he asked that his body be placed in his gardens that he might feed the soil that fed him so well for so long. 

 

Brighid is a surprisingly mild semi-firm cheese with a rich, creamy paste and a slightly bitter, somewhat nutty aftertaste. The thin line of maritime pine ash, besides offering a nod to the wisdom of the ancients, makes a beautiful, distinctive cheese. Brighid takes its name from the Celtic goddess of fire and the hearth. Ever resourceful, and honoring the gifts available to them, the French country folk used their hearth ashes to protect their partial cheese wheels at the end of the day.