Shy Brothers Let Cheese Do The Talking – Cheese Connoisseur
By Linda Brockman
The brothers of Shy Brothers Farm in Westport, MA are actually, truly shy. Santos, not Shy, is the family name. “Shy” came to aptly describe the four youngest siblings — there are seven altogether — who run the farm.
Two sets of twins in their early 50s, they get help on the farm from nieces and nephews, as well as business partners Barbara Hanley and her husband Leo Brooks. Located in a seaside town less than three miles from the Rhode Island-Massachusetts state line, the Santos Brothers Farm is on 125 acres of green pastures where 72 milking cows graze, often in salt-air fog…
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Lessons in Cheese, Part 2 – Edible Boston
By Robert Aguilera
Cloumage is a brand-new fresh cheese from Shy Brothers Farm in Westport, Massachusetts. The name translates to “the clouds,” but no cloud ever tasted like this heavenly cheese. The texture of this cheese is thick and creamy, with fine milk protein granules that are reminiscent of homemade ricotta…
Read More at Edible Boston
Cheese Whizzes – Wall Street Journal
By Daniel Machalaba
Some retirees open a bed and breakfast, collect antiques or spend their days on the tennis court. Barbara Hanley is making cheese.
“My friends say, ‘You’re doing what?’ ” says the former commercial real-estate consultant. For the past few years, Ms. Hanley, 60 years old, has been a partner in Shy Brothers Farm, a small outfit in southeastern Massachusetts that is turning milk into thimble-shaped pieces of cheese…
Read more at the Wall Street Journal
Small Cheese – Forbes
You won’t mistake Shy Brothers’ French-style farmstead cheeses for anything else on a salad or hors d’oeuvre plate-they are tiny, thimble-shaped morsels (dubbed “Hannahbells” after the Santos’ mother) that pack a dramatic throw-weight of pungency and lingering flavor…
Read more at Forbes
Spinning Straw Into Gold – The Standard Times
Like many area dairy farmers, the Santos brothers – Karl, Kevin, Arthur and Norman – were only hoping to find a way to keep the family business going. Two years ago, they took a gamble and sent one of the brothers to France to learn how to make cheese…
Read More at South Coast Today
