- All Products (162)
- Product Bundles (0)
- New Products (11)
- Forest Raised Pork (30)
- Grassfed Beef (8)
- Grassfed Bison (1)
- Grassfed Lamb (11)
- Poultry and Eggs (10)
- Fresh Fish and Seafood (17)
- Cato Corner Cheese (8)
- Dairy Products (28)
- Baffoni's Poultry Farm (6)
- Mushrooms (2)
- Vegetables (17)
- Sub Edge Farm (16)
- The Pickin' Patch (7)
- Herbs (4)
- Maple Syrup (6)
- Fruit (7)
- Tail to Snout (17)
- Russell's Creative Cuisine (7)
- Fiber Products (16)
- Farm to Work (2)
- Farm Friends (2)
- Gift Certificate (1)
- Sale Items (2)
- Thanksgiving Turkeys (2)
Dairy products from Sweet Pea Cheese and Cato Corner
|Creamline Cow Milk (Sweet Pea Cheese)|
Pasteurized cow milk from Sweet Pea Cheese and the Hayes Family Farm in North Granby. This whole milk is not homogenized so unless you shake the carton before you use it, you will get cream on the top and skim milk below. Milk the way nature intended, Milk the way it used to be!
|Goat Milk (Sweet Pea Cheese)|
Pasteurized goat milk from the Hayes Family Farm and Sweet Pea Cheese
|Goat Cheese Chevre (Sweet Pea Cheese)|
Goat Cheese Chevre made by Sweat Pea Cheese in North Granby
|Goat Cheese Chevre - herbs de provence (Sweet Pea Cheese)|
Herbs de Provence Chevre Goat Cheese made by the Hayes Family Farm from their pasteurized goat milk
|Goat Cheese Chevre - dill (Sweet Pea Cheese)|
Dill flavored goat cheese chevre, made by Hayes Family Farm. Stanley and Dorothy Hayes make the cheese from the pasteurized milk from their goats.
|Cow Milk Yogurt - greek style (Sweet Pea Cheese)|
Greek Style yogurt made by Sweet Pea Cheese with pasteurized milk from their dairy cow herd.
|Goat Milk Yogurt - greek style (Sweet Pea Cheese)|
Greek Style Yogurt made by Sweet Pea Cheese with pasteurized milk from their dairy goats.
|Cow Milk Yogurt (Sweet Pea Cheese)|
Cow milk yogurt made by Sweet Pea Cheese in North Granby
|Chocolate Milk (Clatter Ridge Farm)|
Combining two of the major food groups into one - this practically healthy -chocolate milk is made by the Hayes Family Farm in North Granby, using their pasteurized cow milk.
|Goat Cheese Feta - (Sweet Pea Cheese)|
Feta made by Sweet Pea Cheese and the Hayes Family Farm, with the pasteurized milk from their dairy goats
|Goat Cheese Chevre - garlic, oregano, olive oil (Sweet Pea Cheese)|
Sweet Pea's goat cheese chevre flavored with garlic, oregano and olive oil. Made by the Hayes Family in North Granby with their pasteurized milk from their goats.
|Goat Cheese Chevre - rosemary fig (Sweet Pea Cheese)|
Rosemary Fig flavored goat cheese chevre, made by Sweet Pea Cheese on the Hayes Family Farm.
|Goat Cheese Chevre - apricot maple (Sweet Pea Cheese)|
Apricot maple flavored goat cheese chevre made by Dorothy and Stanley Hayes of the Hayes Family Farm and Sweet Pea Cheese. Made with pasteurzed milk from their goats.
|Goat Cheese Chevre - orange honey (Sweet Pea Cheese)|
Orange honey flavored goat cheese chevre, made by the Hayes Family Farm in North Granby
|Goat Cheese Chevre - pear cardamon with cinnamon (Sweet Pea Cheese)|
Sweet Pea's pasteurized goat cheese chevre spiced with cardamon, pear and cinnamon.
|Goat Cheese Chevre -three peppers (Sweet Pea Cheese)|
Goat Cheese Chevre flavored with three different kinds of pepper. Made from the pasteurized goat milk from Hayes Family Farm.
|Labne Cream Cheese (Sweet Pea Cheese)|
Labne Cream Cheese made by Sweet Pea Cheese of the Hayes family Farm. Made with cows milk, Labne is a Lebanese style cream cheese. Lower in calories than traditional cream cheese- but a full flavor none the less.
|Sun dried tomato and garlic soft cheese. (Sweet Pea Cheese)|
A soft cow milk cheese flavored with garlic and sundried tomatoes.
|Orange cranberry soft cheese (Sweet Pea Cheese)|
A soft cow milk cheese flavored with orange and cranberry, made by Sweet Pea Cheese in North Granby
|Crushed red pepper soft cheese (Sweet Pea Cheese)|
A soft cow milk cheese made with pasteurized milk and flavored with red pepper.
|Dairyere (Cato Corner Farm)|
A perennial 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 after taste. Dairyere is fabulous snacking cheese to enjoy with a crusty sourdough bread, Italian soppressata, and a glass of Merlot or a malty ale - or you can melt it for fondue or grilled cheese. Made with vegetarian marzyme rennet.
|Womanchego (Cato Corner Farm)|
Inspired by the classic Spanish sheep milk cheese Manchego, our cows' milk Womanchego is aged 3 to 5 months, making it more similar to a young Manchego than the aged version most commonly found in cheese shops. The flavor is medium mild and a touch sweet with hints of fruit and nut. Moister than its Spanish cousin, our Womanchego is a versatile partner that is delicious on sandwiches or melted - it's our favorite cheese for tortillas! Womanchego pairs with medium red or white wines and honey-brewed ales and is delicious on a water cracker with a cranberry chutney.
|Hooligan (Cato Corner Farm)|
Hooligan is our signature "stinky" cheese that many food lovers consider to be our most exciting variety. Hooligan was awarded the top prize in the Outstanding Dairy category from Gallo Family Vineyards Gold Medal Awards (April 2006), and it was selected by both Saveur magazine and Slow Food USA as one of the top American cheeses. Made in 1.3-1.5 lb wheels and aged for 60-75 days, Hooligan is a ripe washed-rind cheese with a soft creamy paste, slightly firmer center, and a gorgeous orange rind - with a flavor reminiscent of French Muenster. Hooligans are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria and yeasts. The Hooligan melts beautifully for a fabulously stinky toasted cheese. Pairs well with cranberry walnut bread, Belgian style ales, Zinfandel, sweet white wines, hot pepper jelly, honey, and caramelized pecans.
|Black Ledge Blue (Cato Corner Farm)|
A natural rind blue with a gorgeous yellow color speckled with blue. Moderately creamy and medium strong with a rich, slightly earthy finish. Distinctive but accessible, our Black Ledge Blue works well on salads or sandwiches, and it melts nicely on burgers or steak. We use only gluten-free blue mold and age the Black Ledge Blue for 2 - 5 months. Pairs well with honey, pears, glazed walnuts or pecans, dark bread, sweet dessert wines, and porter or stout.
|Dutch Farmstead (Cato Corner Farm)|
Dutch Farmstead features a milky flavor, light acidity, and a richness that highlights the buttery quality of our Jersey milk. It is a delightfully versatile cheese! Its young age allows it to pair well with sauvignon blanc or tart raspberry jam, while its rich texture stands up to inky cabernets and floral saisons.
|Bloomsday (Cato Corner Farm)|
A hugely successful mistake! We created this recipe out of necessity when a different batch did not go as planned, and we love the result. Named for Joyce's Ulysses, the Bloomsday is firmer than many of our cheeses with a cheddary acidity balanced with a touch of sweetness. Bloomsday is a perfect addition to any cheese plate and it makes a delicious sandwich or grilled cheese. An excellent substitute for medium cheddar or Spanish Manchego, Bloomsday is one of our most popular cheeses! Pairs well with fig jam, sour dough bread, medium bodied red wines, and amber lager. Aged 6-7 months.
|Vivace (Cato Corner Farm)|
(Vee vah' chay) Like a combination of Emmental and Italian Provolone, our Vivace has a supple texture with a medium bite and aromatic finish. Vivace is a perfect snacking cheese that is addictively easy to eat! We recommend enjoying Vivace and rye bread with Italian lunch meats and a glass of Chardonnay, Pinot Noir, or pilsner. The cheese also melts beautifully in cooking - try this in French onion soup or fondue! Aged 4 to 6 months. Join us around the holidays for limited releases of Molto Vivace, 12-14 months old with a dry texture and super sharp bite.
|Bridgid's Abbey (Cato Corner Farm)|
Our Trappist-style monastery cheese with a creamy texture and slightly acidic aftertaste. Bridgid's Abbey is one of our oldest recipes, going back to a workshop Liz took with a Belgian cheese master in 1997. Its creaminess is balanced with a milky lactic acidity for irresistible eating for breakfast, sandwiches, or snacking. We now make Bridgid's Abbey only during the winter months to highlight the richer winter milk, higher in delicious butter fat and protein. Aged 2 - 4 months.