OUR CHEESES - Our cheeses are based on old Alpine recipes, and we use raw milk from the cows at Boggy Meadow Farm. The cheeses are made by hand twice a week in a barn across from the dairy parlor. The cheeses are all natural; we only use vegetarian rennet and the milk could not be fresher.
For existing customers who have known our cheeses as “Fanny Mason Farmstead” - we have decided to retire the name of our great, great, great Aunt Fanny Mason from our label. The cheeses are now labeled “Boggy Meadow Farm” - after the farm itself. |
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BOGGY MEADOW - Boggy Meadow is on the banks of the Connecticut River in New Hampshire. It has been a farm for centuries, and a dairy farm for as long as anyone can remember, but in the last few years we have started to make our own farmstead cheeses here too.
Welcome to our Boggy Meadow on the web – see how the cheese is made, visit the farm, and take a look at our gift shop, but even better visit us at the farm in person and watch the cheese come to life.
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