Try it with sour dough, fig jam, medium bodied red wines, and amber lagers From their 40 cow jersey herd they produce raw milk, natural rind, cave aged cheese by hand.
We are a small dairy farm that makes fine farmstead cheeses from our jersey girls' milk.
Cato corner farm cheese. They also sell meats and bread. We name all of our girls and give them plenty of love and attention! Cato corner farm, colchester, ct.
For cheese info, visit our website at. Gillman, who runs cato corner farm with his mother, elizabeth macalister, makes his mozzarella the traditional way — by hand, with cultures rather than acid to lower the ph. Cato corner cheeses possess a distinct terroir, from the grasses of the pasture shining through in their milk to the ambient microflora of their aging cave that develops the unique rind of each cheese.
They make all of their cheese by hand with raw milk from their 40 cows and have been actively breeding for a2 kappa casein. A cato corner customer and staff favorite, dairyere is a firm washed rind cheese in the style of alpine varieties like gruyere or comte. New york city friends are invited to a tasting event debuting new pasteurized cheeses and more in spring 2018.
On a small family farm in colchester, connecticut, elizabeth macalister and her son mark gilman make cheese the old fashioned way. Liz macalister on maintaining the herd and preserving the land: Here’s a bit of their story:
At cato corner farm we make raw farmstead cheese by hand from the delicious milk of our 45 jersey cows. Be home to accept or leave cooler. Got dutch farmstead, womanchego, dairyere, and black ledge blue.
Delivery ordering only (place order below) ordering window. At cato corner farm we make raw farmstead cheese by hand from the delicious milk of our 45 jersey cows. The cato corner farm tote filled with two hunks of our best tasting cheese!
“i always ask people what kind of cheese they like and. A little about cato corner farm we make all of our cheese by hand with raw milk from our 45 cows, mostly jerseys, on our small connecticut farm. Dairyere is a fabulous snacking cheese
I began making cheese in 1997. In 1979, elizabeth macalister purchased the plot of land that now houses a barn and milking parlor for their 45 jersey cows, as well a creamery and cheese shop. Cato corner farm makes raw farmstead cheese by hand from the delicious milk of their 45 jersey cows.
We feed a small amount of grain to complement the nutrition in the grass and hay. They usually have about 6 cheeses at any given time and are prone to running out of some varieties if you go later in the day. Make it part of your life too.]
15 miles from cato corner. Womanchego honored in best american raw cows milk cheese 2018. I should tell you all that i stop in at cato pretty much every single time i travel down route 2.it gets better and better.
The cato corner farm web site lists 16 different types of cheeses that it produces and attwater can point customers in the right direction. The flavor is medium mild and a touch sweet with hints of fruit and nuts. They divide and conquer, with liz running the farm and mark running the cheesemaking, and it clearly works.
Cato corner farm makes some of the best cheese you will ever taste, likely because it comes from the milk of humanely raised, pasture fed jersey cows. Lunch was fab with the cheeses, bread, salami, and pinot noir. In the smallish room, with large windows and white walls, he had set up stainless steel bowls of hot water, each one hotter than the next, to warm the curds.
Our farm and cheese plant are licensed in the state of connecticut. 178 cato corner road, colchester ct. (you can also get fresh eggs at the next farm over).
Tues thru sat by 5 pm. And you're invited to an exclusive tour of cato corner farm’s expanded facilities followed by a tasting of our cheeses in the summer 2018. We feed a small amount of grain to complement the nutrition in the grass and hay.
178 cato corner road, colchester ct. Cato corner farm, located in connecticut, makes this raw farmstead cheese from the milk of their 45 jersey cows. The connecticut department of agriculture and the federal food and drug administration inspect our facilities and sample our milk and cheese regularly to ensure food safety.
Their cheeses are their own unique recipes, based on traditional cheese making styles and highlighting the flavor and terroir of their. With a cheddary acidity balanced with a touch of sweetness, it can be a great substitute for medium cheddar or spanish manchego. Their cheese is truly world class and is served.