One of the things Sam and Christy love to share together is gardening. We love our perennial gardens, the annuals and veggies we plant each year and the various trees, shrubs and landscaping projects we take on. This fund will help support this collective hobby, so thank you!

We are planning to take a honeymoon after the weather dips into the subzero and we're ready to escape (probably February or March, 2017). You can help us travel deeper and experience fuller.

A winter tomme with a natural rind. Made from raw Ayrshire milk and aged 4-6 months. Delicious.

These knives are the most beautiful and incredible works of art, handmade my Christy's college friend, Moriah Cowles. They are in extremely high demand, but Moriah has graciously agreed to craft one or two specifically for us.

We love using paring knives and having one handmade from our friend Moriah would be a dream!

The best of Vermont, in one cup! Plain savory goat cheese, mixed with sweet Vermont Maple Syrup and you have the perfect spread for crackers, toast, or the center of a fruit plate.

Middlebury Blue A raw cow’s milk blue, made with Ayrshire milk from the cows next door. Aged sixty days, it is both creamy and crumbly and dare we say “town meets gown”, that unique experience when good earthy Vermont grit meets smooth high brow academia with nothing short of poetic results. Winner of Yankee Magazine's "Editor's Choice Award" November 2013! 1 lb. wedge

Made with fresh Ayrshire cow's milk, this is a smooth mold-ripened Camembert/Brie hybrid! A buttery slice of bovine heaven! Goes well with a light red or white wine. A great match for any type of cured meats as well! 1/2 lb. round

Perhaps our signature cheese, this dramatic ash-veined goat cheese is aged for three weeks and is named after the stones found along our Lake Champlain. This cheese is complimented by a light red wine such as a Pinot Noir. 1 1/2 lb. wheel

Wheel is a washed rind cheese made with raw goat milk and sometimes raw cow milk, aged about 65 days. As the cheese ages, the rinds are washed with a brine made with lees from hard apple cider and whey. The texture of the cheese is semi-soft and the flavor is full. This cheese is made from goat milk from our farm and sometimes with cow milk from Joe Severy’s organic dairy (48 cows) in Cornwall, Vermont. Joe Severy’s cows are mostly Jersey. We mix in the Jersey’s milk when the cows are on pasture.

Queso Anejo is our aged Mexican-style cheese. Queso Anejo starts out as Queso Fresco, our mild part-skim cheese, but it is dusted with paprika and then aged 4-7 months until a natural rind forms. When you cut into our Queso Anejo, you’ll see a layer of burnt red between the paste and rind. This is a dryer cheese that is perfect for grating and of course, cutting and eating on its own. Grate Organic Queso Anejo on Mexican dishes or substitute it anywhere you use Parmesan.

Pyramid Scheme is our pyramid shaped triple cream with a layer of vegetable ash between the paste and rind. Both the shape and ash layer change the ripening of this cheese you get even more of the creamy, grassy flavors of the milk. You don’t see the ash until you cut into it. It’s truly a gorgeous cheese. Christy's favorite :)

Simple and wonderful cheese curds — a popular and mild favorite!

Aged in a cave!

Harbison is a soft-ripened cheese with a rustic, bloomy rind, made by Jasper Hill Farm. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the farm's woodlands. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. 10-ounce wheel.

Bayley Hazen Blue is a Jasper Hill Farm original made from our high-quality, whole, raw milk. It's named for an old military road commissioned by George Washington during the Revolutionary War. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used today. Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk. Named World's Best Unpasteurized Cheese at the 2014 World Cheese Awards!

One of Sam's favorite architects designs a pepper mill...