THE PROCESS
Kevin and Norman milk before the sun comes up each day, and that very fresh milk becomes our Hannahbells®, Cloumage®, Charlotty, and mozzarella curd. Karl carefully pasteurizes our milk to protect its natural enzymes. He then adds imported cultures and natural or vegetable rennet at precise temperatures to achieve the creaminess he demands of the cheeses.
LOW AND SLOW
Hannahbells® , Cloumage® , and Charlotty are made using the oldest technique: letting the milk and culture do the work. No heat, no pressing, no hurrying. The flavor develops over four days for Cloumage® and ten for Hannahbells®. The Charlotty just keeps getting better and better with age. We import two forms of delicious edible mold from France that both protect the cheese and add to the complexity of the flavors. On Hannahbells® and Charlotty you can see exterior mold continuing to form, becoming more delicious. On Cloumage®, you just taste it…and taste it…and taste it…
Meet our Cheeses
Praise for Shy Brothers Farm®
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“THE CURD IS AWESOME. We absolutely love it. I use it simply in our spring salad…as a filling for cannelloni…in a frittatta. It’s like a new toy. We’re using it every day.”
–David Drew, Executive Chef
Cambridge Brewing Company, Cambridge, Massachusetts
“For seriously IRRESISTIBLE fromage, try Hannahbells.”
–Daily Candy, Boston, Massachusetts
“For any Chef, Pastry Chef or culinary innovator who uses and appreciates these staple pantry ingredients–SOUR CREAM, CREAM CHEESE, MASCARPONE, CRÈME FRAÎCHE, DEVON CREAM, STRAINED YOGURT OR LABNE, you will discover that Cloumage is not only interchangeable with any and all of these ingredients, but that it is the GOLD STANDARD.”
–Jim Mercer, Executive Chef
The Bay Club, Mattapoisett, Massachusetts
