Valencay

Our valencay is a vegetable ash cloaked goats cheese. It is coated with a beautiful white bloom on the surface which allows the the cheese to remain smooth and creamy with a chalky interior. When ripe, it can be oozy just under the edible rind.  The flavor can range from mild and tangy to mushrooms when aged.

Feta

A traditional cheese of the Mediterranean, made fresh from our own pasteurized goat's milk. Our Feta is made by very gently hand ladling the goat’s milk curd into molds for proper drainage allowing for the fullest flavor development.

It’s fresh, less salty and not aged in brine. Crumbles easily, yet creamy on the tongue. Great in all types of recipes.

Made locally at Stone Silo Farm in Woodbury, CT.

Marcy 

Made at Stone Silo Farm in style of the French cheese “Saint Marcellin”. Seasonally made with our fresh goat's milk or local cow’s milk. It is a small round, wrinkly cheese. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavor. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavor. It makes a nice addition to any cheese plate. 

Cabecou

Cabecou is a goat cheese that’s aged for 2-3 days, then placed in a marinade of savory herbs and a mixture of canola oil and extra virgin olive oil before a rind develops.  The “aging” process continues in the jar as the cheese absorbs the flavors of the savory herbs and oil. It is really the herbs that characterize the flavor of the Cabecou. The cheese is mild yet creamy and tart, infused with herbs and bay leaf flavors. Salty and sharp, Cabecou brings to mind olives and garlic.  Made locally and fresh at Stone Silo Farm.

Chèvre 

With its pristine white color and distinct flavor is one of the most amazing foods in the world — a humble basic for some, a gourmet delight for others. If you think you don’t like goat cheese, try again, the taste of this locally made cheese is like no other you have tried.  Enjoy it plain, with fig jam, fruit, balsamic

vinegar or on crostini, pizza salad and pasta.