Dairyere Cheese

AGED 7-8 MONTHS | RAW COW MILK | 1/3LB 

A customer and staff favorite, Dairyere is a firm washed rind cheese in the style of Alpine varieties like Gruyere or Comte.  We age our 25 pound wheels for 7-8 months to produce a well balanced cheese with a medium sharp bite and a delicious nutty aftertaste.  Dairyere is a fabulous snacking cheese to enjoy with a crusty sourdough bread, Italian soppressata, and a glass of Merlot or Porter style beer- or you can melt it for fondue or grilled cheese.  Made with vegetarian marzyme rennet

Cato Corner Farm

All of their cheese is made by hand with raw milk from their 50 cows, mostly Jerseys, on a small Connecticut farm. They never use growth hormones, sub-therapeutic antibiotics, or animal-based feeds, and the cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses, local hay, and a small amount of grain. 

Their cheeses are their own recipes, based on traditional cheese making styles and highlighting the flavor and terroir of the pastures and farm. Cato Corner Farm is owned and managed by a mother-son team, Elizabeth MacAlister and Mark Gillman.

All the rinds are natural - the surface molds and yeasts that grow on them help to develop the full flavor of the cheese. We do not recommend eating the rinds of our aged cheeses as they can be bitter and they can include higher levels of mold and bacteria than the interior of the cheese. We age and care for the cheese in our underground cave, ripening all varieties to their peak of flavor. 

For ten years they have bred their cows for the A2:A2 milk production, and the majority of the herd produces the A2 milk that many people find easier to digest.

They have a closed herd, which means they don’t buy cows from other farms – they keep the best of the heifers and sell the rest to other dairies.