Our Products
We sell raw milk & make a wide range of cheeses in our farm store, listed below are some of the styles we have made over the years.
These styles are not available year round.
Looking to order wholesale, email: abbot.hill.creamery@gmail.com for our weekly availabilities.
For the ABBOT HILL BLUE we are using Jersey milk from neighbor farms to create this amazing creamy texture blue.
ASIAGO is an Italian-style hard cheese with all its wonderful characteristics. Indispensable for kitchen and snacking!
BUCHERON is our bloomy rind cheese made with cows or sheep's milk. Essential on a cheese platter with its creamy tangy taste.
BUTTERKAESE is a wonderful mild buttery cheese with a natural edible rind. Very versatile cheese, great for a quick snack.
CAERPHILLY is quite sharp, with a creamy crumbly texture and a hint of lemon taste. If you like strong notes in your mouth you have a friend in caerphilly. Can be used in salads, good for melting, wherever you want to enhance flavor.
FETA: It is a fresh Feta cheese made with cows milk with less salt than traditionally. Great in salads, on hot vegetables or pizzas.
HALOUMI originated in Cypress. We make ours with the MINT growing outside our door. You can eat it plain but it's delicious fried in a bit of hot oil. It has a texture similar to sausage!
HIGH MOWING is a mild semisoft cutting cheese, aged in wax for over 60 days. The texture is between Havarti and Gouda. Great melting or snacking cheese, loved by children.
NORTH PACK is aged for 18 months and has a caramelized taste with crystallized proteins (the crunchys)!
We make our MOZARELLA in the traditional way, which gives it a buttery and tangy taste and it makes it also easier to digest. The slightly yellow color of the Mozzarella is thanks to the grass fed cows. It is the perfect fit in a tomato salad or on a pizza.
MONTASIO is an Italian Mountain-styel cheese with a Swissy sweet nutty taste. It's wonderful on pastas and with apples.
RACLETTE is an Alpine-style pungent melting cheese.
SAVAGE ROAD is a Manchego-type cheese made with cow's milk. the creamy texture with the spicy taste makes it great on omelette and burgers.
Aged for over two years, SBRINZ develops such complex tastes, from fruity sharp to caramelized earthy notes, that we consider it to be the crown of Abbot Hill Creamery. The recipe originates in Switzerland and is a hybrid between long-aged Gouda and Parmesan.
Named after a local river, SOUHEGAN is a creamy aromatic washed rind cheese. Wonderful with fruits, crackers, and a glass of wine. It's also great in sandwiches with a drop of balsamic vinegar.
TEMPLE MOUNTAIN is truly and Alpine-style cheese with it nutty herbal taste. A cheese you will want to have on your cheese platter, with fruits, with a full-bodied red wine, and for dishes where you need a great melting cheese. Of course, it's also delicious enjoyed by itself.
TOMME
QUARK is a cream cheese which originates from Germany. It has a fresh creamy tangy taste. Very versatile, can be eaten nearly on and with every thing like on sliced apples, as a dip with crackers, on breads or bagels, as garnish for a soup, great desert with a little sweetener like maple syrup. Best for German cheese cake.
In our SEASONAL QUARK we add to the plain Quark herbs and spices we grow here at the Temple-Wilton Community farm.
Our YOGURT is made with whole milk. The cream rises to the top.