Produced by the “so and so family” farm right up the road from us in Morrisville, Vermont. Their Holstein and Brown Swiss cows are milked daily to produce their raw milk cheeses using recipes of European origins. Their cheese is aged for a minimum of 60 days in their cheese cave, rotated by hand weekly and washed with micro brew beers or wine pressings to keep their rinds thin. This ensures all parts are edible. By far, the most delicious cheeses we have ever tasted at the Cider Mill! Half Pipe is from a French recipe and is aged for five months.
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