Cricket Creek Farm: A Commitment To Making Quality Cheese

WILLIAMSTOWN – Good, small-batch cheese comes from the land just like wine, olive oil, or any other artisanal craft food product. The cheeses at Cricket Creek farm change with every batch depending on the weather, the temperature in the production room, the time of year, and the actual year itself.

This process has made the farm's signature cheeses – its aged Maggie's Round and Tobasi – a favorite of Berkshire County chefs, and has spread their reputation to stores in Boston and New York.

A commitment to do a little better permeates each round.

"I wish there was some way to have a time machine and take a piece of Maggie's Round from now and a piece from six years ago," said Topher Sabot, co-owner and manager of Cricket Creek Farm. "It would be very different. The cheese we had six years ago were fine. They tasted good, people liked them. But it has taken five, six years to get them to be awesome cheeses.

To read the rest of the story, please go to: Berkshire Eagle