cheese cave

This is the rupert cave , where I spend about 8 hours a week turning the cheeses and applying a saltwater brine. Each wheel weighs between 40 and 60 pounds. the larger wheels have an imprint of a whale on one side . they are aged for about 10 months. Our milk is used for rupert, Dorset and pawlet cheeses. Laurie takes care of the Pawlet cave. We are proud to be involved with the end product made with our milk.