Robinson Farm A BarndanceRobinson Farm
A semi-hard alpine style cheese: subtle, yet with significant presence, fruity and nutty with a slight peppery finish. Awarded a medal in 2013 by the American Cheese Society. Our customer, Chef Peter Davis of Henriettas Table in Cambridge, dubbed it 'a very fine melting cheese!
Pairs well with fruit, white wine, does not overwhelm a recipe and stands alone on a cheese platter.
2013 ACS Winner
Aged 8-12 months
Our partners at Robinson Farm are 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 Robinson Farm products (CT, DE, D.C., MA, MD, ME, NH, NJ, OH, PA, RI, VT, VA, 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 firstname.lastname@example.org or call us directly 717.461.7447.
Our Mission: In our time as stewards of this land, we strive to maintain sustainable, organic, humane agricultural practices that are in tune with the seasonal rhythms of the farm.
Robinson Farm is certified organic, 100% grass fed and a diversified dairy located in Hardwick, MA. The farm is a 5th generation farm in operation since 1892. Pamela & Ray Robinson Jr. currently operate the farm. We are designated a MA Century Farm and are certified by Baystate Organic Certifiers.
We are a farmstead operation, which means that we grow all of our feed, graze our cows on our pastures, raise our own replacement heifers and use only our milk for our cheese. Since 2010, we have been producing a variety of raw milk, farmstead cheeses which are aged with love in our on-site 'caves'. We began with the Robinson Family Swiss and from there we added three European, alpine style cheeses, Tekenink Tomme, A Barndance & Prescott. Our Hardwick Stone, a Brick style cheese was developed from an 1870's family recipe. Our newest and very popular offering, Arpeggio, is a hybrid bloomy rind style cheese. It is the first soft cheese in our catalog. We truly enjoy the pursuit of crafting traditional style cheese. We adhere to best practices and abide by the highest production standards.
We are founding members of the MA Cheese Guild and we truly appreciate all the local support and interest in the cheeses we craft. Our cheese has won multiple awards from the American Cheese Society and the Eastern States Exposition, Gold Cheese Competition. We have retail and wholesale partners throughout the Northeast.
Our herd is a mix of Normandy, Jersey & Holstein-crossed cows. Our "girls" graze on our own mixed flora pastures and in turn make the milk that provides the mix of protein, volume & fat that we prefer for our cheese. They produce very tasty, creamy raw milk. The land on which the cows graze is reflected in the 'terroir' (local character) of our cheese.
Our small summer vegetable CSA (Community Supported Agriculture) offers additional milk and cheese options. Please see our CSA page for more information. We also have a small farm shop where we sell our cheese, raw milk, seasonal vegetables, eggs, pasture based beef & pork and a variety of local products.