Bell & Goose Cheese Co

Artisan cheese made right here on Heron Pond Farm

 

 

 

 

 

 

 

All of our cheese is made with award winning, pasture raised cow milk from Bodwell’s Dairy in Kensington, just 10 minutes down the road.  

Herb Rounds- Fresh farmer’s cheese, soft and spreadable rolled in herbs. Think chevre but without the goaty flavor. We use it as a substitute for mayo on our sandwiches and burgers, also great in omelets, or just as is on crackers or bread, this cheese is a beauty and always cheese plate ready.  

Camembert- Brie’s stinky little cousin. White rind, gooey buttery interior, decadent. Grab your self a crusty baguette and call it a picnic. Curd nerd fact: the white rind used to be grey and blue but turned white through domestication. I use a combination of ripening flora one of which accounts for the coral like rippling on the rind.  

Quarry Stone Tomme- A little shout out to my beloved granite state. This cheese is aged about 6 months sometimes longer and often has crystals in it. This cheese is bright and nutty, just like our favorite people.  

Hunca Munca (previously Hayloft)- Named for the Beatrix Potter character in A Tale Of Two Bad Mice. This cheese is a big hunk of jarlsburg style swiss cheese and is so creamy and tasty its sure to bring out the bad mouse inside of you.  

Flora Hayward- Alpine style, aged 8 to 12 months, brothy and smooth this is my signature cheese. Flora Hayward is my ancestor and one of the first female doctors who practiced out in Deadwood South Dakota, treating folks like Calamity Jane and Wild Bill Hickok.  

Caerphilly- A welsh cheddar, very different from American and British cheddars, this cheese has a fudgy texture with pleasant tang and bitterness. Pair this with your favorite bitter beers, crusty rye bread, or bold mustard on a sandwich.  

Cheese Curds- Squeaky cheese! Eat this cheese like popcorn, throw it on salads, make your own poutine. Addictive little nuggets of salty goodness.

Visit www.bellandgoose.com to learn more.