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 using their own goat milk and cow milk from a neighboring dairy. The use of traditional cheesemaking methods and equipment, coupled with careful aging in their temperature controlled cellar, has resulted in award winning cheeses.
Made with raw goat milk and sometimes a little raw cow milk, this cheese is aged about 80 days. Washed in a whey brine, the texture is semi-soft and the flavor. Twig Farm uses goat milk from their own farm and sometimes mixes it with cow milk from their neighbor, Joe Severy's farm in Cornwall, Vermont.
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): 1 pound