CHASEHOLM FARM IS IN ITS THIRD GENERATION. RORY AND SARAH ARE SIBLINGS WHO HAVE SPECIALIZED IN COMPLEMENTARY ASPECTS OF THE FAMILY BUSINESS. RORY RUNS THE CREAMERY AND SARAH MANAGES THE DAIRY HERD.

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  • Nimbus, Triple Cream 6/~8oz $/# Quick View
    • Nimbus, Triple Cream 6/~8oz $/# Quick View
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      • RL150

    • Nimbus, Triple Cream 6/~8oz $/#

    • A soft ripened cows milk cheese out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated a triple cream is a cheese with three parts butterfat for every one part protein. Decadent, creamy and delicious..., you can even leave your socks on when you eat this one.
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      • RL160

    • Red Beard, Smear Ripened 6/~5.5oz $/#

    • A smear ripened cheese washed with Hard Apple Cider. This little stinker is washed constantly through the first month of its life with a hard cider and brine solution, placing it in the family of washed monastic cheeses. The Red Beard develops a healthy coat of B. Linens during this period, turning its namesake color. As the cheese continues to…
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      • RL130

    • Stella Vallis Tomme 2/~3# $/#

    • Aged four to six months, this classic from the French Alps is reproduced here in the Hudson Valley. The Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora, and guide its nature out of its infancy. The pate…
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