Fairy Tale Farm Tomte TommeFairy Tale Farm
"A wee man with a long beard and red cap who checks to see that all is well on the farm."
Our partners at Fairy Tale Farm are farmstead cheese making professionals using old world techniques and recipes. Your cheese is hand picked and shipped right from their cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-2 day delivery.
*We provide free shipping to the following states with a minimum purchase of $100 of Fairy Tale Farm products (CT, D.C., DE, MA, MD, ME, NH, NJ, NY, OH, PA, RI, VA, VT, and WV). If shipping to a different state, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email email@example.com or call us directly 717.461.7447.
Fairy Tale Farm is a small sheep farm in Bridport, VT run by Alissa Shethar (cheesemaker and shepherd) and her daughter Zarrah (farmers marketer). Currently, we make aged raw milk semi-soft and semi-hard cheeses from the Crawford family’s Ayrshire cow milk, Dan Robertshaw’s goat milk and soon, we hope, from our own ewes’ milk. The milk is like nothing else--creamy, pale gold, pleasantly sweet--and said to be easier on the digestion than other cow milk. The cheeses are made in small batches and aged 3 to 6 months, brushed, rubbed with spices, or washed with spirits. We source all our ‘added’ ingredients- cocoa, barrel-aged gin, whisky, and herbs- from neighbors or friends from the farmers markets.
Our farm was originally settled as a sheep farm over 250 years ago. The sheep and goats love the hilly terrain, and our farmhouse used to have both a ‘wool room’ and a granary. The farm now supports a handful of Angora goats and about 75 East Friesian sheep with a few Awassi and Romney crosses. They produce rich, creamy milk that reflects their serene and generous natures, as well as a great deal of wool. After shearing in the spring, we have the best of the sheep and goat fleece spun for blankets and yarn.