Our cheese
At The Grey Barn, we take our cheese very seriously.
Our lovely cheese in the NYTimes … click here
The Best Cheese in America: These Are the Top 50 U.S. Cheesemakers … article in Food and Wine click here
2022 Good Food Award Winner … click here
Cheesemaking is no easy venture – it takes time, practice, and craft to perfect the recipe and technique that goes into creating each unique cheese. We produce each of the six Grey Barn cheeses on our farm in Chilmark, Massachusetts using organic milk from cows we raise on the property. The handwork that goes into culturing, aging, cutting, and wrapping each cheese creates a package of irresistible goodness.
We produce two washed-rind cheeses (Prufrock and Bon Anniversaire), two blues (Bluebird and Bluebird Reserve), one bloomy-rind cheese, and one alpine-style hard cheese. All six cheeses are certified organic.
Learn more about how we make our cheese…
bluebird
Salty and buttery, our signature blue cheese gets its brilliant yellow coloring from the grass-fed milk we make it with. Pairs well with a ten-year Port or sweet Sauterne.
bluebird reserve
With its six-month aging cycle, we only produce the Bluebird Reserve twice a year: once in the spring, and once in the fall. Notes of butterscotch compliment a crisp, strong, and creamy center.
eidolon
The Eidolon stands on its three unique textures: a delicate outer rind, creamy interior, and crumbling, caky center. A bright flavor with hints of apple and mushroom shines throughout.
prufrock
The cheese that started it all. A winner at the Good Food and World Cheese Awards, Prufrock’s signature orange rind brings out nutty, yeasted notes from the cheese’s gooey interior.
riprap
While it’s subtly shines in a croque monsieur or mac-and-cheese, RipRap – made annually each fall – stands on its own, with notes of caramel balanced out by a tang of fruity acid.
bon anniversaire
The Bon Anniversaire is our first large format washed-rind, a super-sized Prufrock with strong notes sweet cream and fresh summer peach. A celebration of our tenth anniversary.
Farmstand Specialties: Mixtape and others
Stopping into our farmstand often brings new and unexpected delights. Mixtape, our cheesemaker’s delight, changes with each batch. If you’re lucky, you might just take home fresh cheese curd. Stop by and find out!
