KENNEBEC CHEESERY

We began by making small batches of our signature chevre rounds and yogurt in 5-gallon pots. Soon we were making the chevre in 40-gallon soup kettles and as our milk volume increased we added feta and caerphilly. Our daughter Linnea inspired us to add brie, paneer and additional hard cheeses to our repertoire. All of our cheeses are produced by hand in our cheesery, which contains a small in-line milking parlor, a bulk tank and wash-up room, and a cheesemaking room with two 40-gallon kettles and a 100-gallon vat. The make room is connected directly to the aging room where our hard cheeses age for up to a year to reach maturity. Our cheeses are sold at local farmers markets, health-food stores and restaurants... We started our herd with 10 Alpine does, and all of the goats in our current herd are the descendants of those first matriarchs. We have since bred the herd with both Alpine and Saanen bucks to produce the milk properties we wanted for our cheese. Every year we name the kids..

Primary location: Sidney United States