Fiddlehead Tomme: This raw milk cheese is cave-aged for over six months. It develops a natural rind, which is brushed by hand during the aging process. The cheese is named after all the fiddleheads that grow in abundance along the banks of the Connecticut River in the Spring, but we have not found a way to incorporate the fiddleheads into the cheese yet!

New Cheese Maker: Stan Richmond is the new cheese maker at Boggy Meadow Farm. Stan makes the cheese with help from various members of his family, and Joe Sawyer from just along River Road, occasionally helps out. Stan has been developing various new cheeses – some using old recipes and some developed by him. We will be launching one or two of these cheeses in the near future.

New Aging Room: We now have a new aging room for our cheeses.

Cheese aficionados: gather outside the cheese house at Boggy Meadow Farm:

Wildflower field: Last year we planted a wildflower field at the farm