We are new Vermonters.  We used to come here a lot, and most everything we know about making cheese we learned in Vermont. Like so many others, we fell for the changing seasons, the evening sky, and the endless woods.

Fairy Tale Farm lives up to its name: storybook-pretty, but with thorny thickets, secret caves, and dark woods. For 150 years, people raised sheep here, and the sheep love the ledges and rocky terrain.  Modern farm machinery, not so much.  So we’re learning how to do some things the old fashioned way, which suits us. 

We make our cheeses at Scapeland Farm with the Crawford Family’s ayrshire milk.  The milk is like nothing else--creamy, pale gold, pleasantly sweet--and said to be easier on the digestion than other cow milk.  We also get goat milk from Dan Robertshaw’s farm, and will be using Fairy Tale Farm sheep milk this summer, if all goes to plan. All our cheeses are aged raw milk cheeses, named for obscure fairy folk.

Currently you can find our cheeses at Middlebury and Burlington area Farmers Markets, City Market, Cheese Traders, the Burlington Beer Company in Burlington, the Shelburne Supermarket, the Middlebury Natural Foods Coop, the 3 Squares Cafe, and Shoreham Inn, as well as in Boston, New York and Philadelphia through our distributors.