Fiddlehead Tomme: This raw milk cheese is cave-aged for over six months. It develops a natural rind, which is brushed by hand during the aging process. The cheese is named after all the fiddleheads that grow in abundance along the banks of the Connecticut River in the Spring, but we have not found a way to incorporate the fiddleheads into the cheese yet!

New Cheese Maker: Marius Hauri has become the new cheese maker at Boggy Meadow. He has brought a huge amount of experience to the control and consistence of our cheeses. As well as being a being a natural born Swiss, Marius is making the best cheese ever at the farm.

New Aging Room: We now have a new aging room for our cheeses.