Cobb Hill Cheese has been handcrafting artisan cheeses, on the farm in Hartland, Vermont since 2000. We age all our cheeses in our cave. The natural rinds are developed first by brining and then by aging on racks in the cave for 2-12 months. Our award winning Ascutney Mountain Cheese was the 1st type we made followed shortly with Caerphilly, a Welsh style cheddar suited to the rich milk from the cows. In 2016 we branched out into making farmhouse style Gouda. We have our Goudas smoked at Grafton Village Cheese. Our Havarti, is available in plain or dill. Our Brownsville Trail, is a caraway infused Alpine cheese. Our Oh My Gouda is now available as a baby wheel for any occasion. 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.