CHASEHOLM FARM IS IN ITS THIRD GENERATION. RORY AND SARAH ARE SIBLINGS WHO HAVE SPECIALIZED IN COMPLEMENTARY ASPECTS OF THE FAMILY BUSINESS. RORY RUNS THE CREAMERY AND SARAH MANAGES THE DAIRY HERD.

  • Camembert, Chaseholm Farm  6/5.5oz Quick View
    • Camembert, Chaseholm Farm  6/5.5oz Quick View
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    • RL121
    • Camembert, Chaseholm Farm 6/5.5oz

    • A classic, old world style Camembert (bloomy rind cheese), also made from unhomogenized whole milk. It is similar to the more familiar Brie cheese. Ripened, then aged to provide a soft creamy pate that bends at room temperature with robust, dynamic flavors of Normandy but produced right here in the Hudson Valley.
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  • Nimbus, Triple Cream 6/~8oz   $/# Quick View
    • Nimbus, Triple Cream 6/~8oz   $/# Quick View
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    • RL150
    • Nimbus, Triple Cream 6/~8oz $/#

    • A soft ripened cows milk cheese out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated a triple cream is a cheese with three parts butterfat for every one part protein. Decadent, creamy and delicious..., you can even leave your socks on when you eat this one.
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    • RL131
    • Stella Vallis Tomme 6/~8oz $/#

    • Aged four to six months, this classic from the French Alps is reproduced here in the Hudson Valley. The Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora, and guide its nature out of its infancy. The pate…
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