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Twig Farm Square

Michael Lee and Emily Sunderman are partners in life and in cheesemaking. They have been making cheese on Twig Farm, their idyllic 20-acre dairy farm just outside of Middlebury, Vermont, since 2005. A small herd of pastured milking does produces most of the milk for their aged raw milk cheeses, and the farm also sources additional goat and cow milk from neighboring dairies. Lee, a former cheesemonger who honed his craft at Vermont's Peaked Mountain Farm, uses traditional cheesemaking methods along with careful affinage techniques to create award-winning cheeses with stunningly beautiful rinds.

Twig Farm Square is an unpressed cheese that is formed in a tied cloth, which gives it its unique shape. It is made entirely of goat's milk, and is aged for about 80 days for a firm texture. It has a mottled natural rind, and its paste offers clean flavors of grass and herbs. It is perfect with a drizzle of honey and a handful of roasted nuts, alongside a glass of hard cider or a lighter ale.

Available seasonally.

Farm / Company: Twig Farm

Cheesemaker: Michael Lee

Proprietor: Michael Lee & Emily Sunderman

Affineur: Michael Lee

City, State: West Cornwall, VT

Region: Northeast

Country: USA

Milk Type: Goat

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 80 days

Size(s): 3-pound square