“ Thistle Hill Farm's homage to the aged Alpine cheeses of France's Haute-Savoie region. Toothsome yet silky, salty yet sweet, with a subtly nutty flavor. ”
Thistle Hill Farm Tarentaise Cheese
John and Janine Putnam and their kids live up the road in North Pomfret. We used to be neighbors, in the way one can be neighbors in a rural area—we lived about three farms away, which translates to about two miles, and my husband built the stone walls around their house. We've since moved, but they're still there, with their herd of Jersey cows, grazing on their own certified organic pastures, making cheese from all their own milk.
John and Janine studied cheesemaking in France, and are one of only three cheesemakers in America who heat their milk in the traditional copper kettles used in Switzerland. The cheese is fabulous, nutty and rich in the alpine style, dry and close-grained with a long finish. And you don't have to take our word for its qualities—the American Cheese Society gave it top honors this year at their national competition. Unfortunately for us, it's so good, they sometimes run out and we have to wait patiently for the next batch to age. But it's worth the wait. P.S.: they have a great website, if you want to know more about their story and operation.
More good news: Thistle Hill won third place in the Amercian Cheese Society's 25th Annaversary Show this past summer in Chicago. Congratulations!!!