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All of our cheeses are made from raw milk from pastured Jersey and Holstein cows from our other side Cedar Mountain Farm. From May to September the herd grazes on pasture During the non-pasture season, the Jerseys eat hay from our own fields and neighboring farms.
Cobb Hill Cheese has been handcrafting 2 types of farmstead artisan cheese, for 16 years on the farm in Hartland, Vermont. Every batch of cheese is made from fresh milk every other day. Cedar Mountain Farm's jersey cows provide a rich milk which imparts a delicious, nutty flavor to the cheese. Our cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping and pressing.
