Michael Lee and Emily Sunderman are partners in life and in cheesemaking. They have been making cheese on their 20 acre dairy farm since 2005. Their small herd of pastured milking does produce the milk for their aged raw milk cheeses. They also produce a mixed milk cheese with cow milk from a neighboring dairy. The use of traditional cheesemaking methods and equipment, coupled with aging in their temperature controlled cellar, results in award winning cheeses.
Square Wheel is an uncooked and unpressed cheese that is formed in a tied cloth. Semi-soft in texture, it is aged for about 80 days. It has a natural rind with a rustic appearance.
Farm / Company: Twig Farm
Cheesemaker: Michael Lee
Proprietor: Michael Lee & Emily Sunderman
Affineur: Michael Lee
City, State: West Cornwall, Vermont
Milk Type: Goat
Milk Treatment: Raw
Aging: 80 days
Size(s): 3 pound wheel