Chaseholm Camembert - named after the family’s dairy farm, this cheese is a classic, old world style camembert (bloomy rind cheese), also made from whole milk. Yet firm through the center when young and ripened to provide a soft creamy pate that bends at room temperature. An exceptionally creamy cheese with dynamic flavors of Normandy, but produced right here in the Hudson Valley. Best paired with jammy preserves.

100% GRASS-FED CHEESE

Chaseholm Farm is a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture; Sarah Chase manages the grazing and farm lands, as well as a motley crew of Holsteins, Jerseys and a few Brown Swiss, while Rory turns that milk into delicious Farmstead cheeses at the Creamery.

Our relationship to the land is built on principles of sustainable agriculture; we believe the quality of our milk is deeply related to the quality of our soils and grasslands and the life they support. Creating farmstead cheeses gives us a chance to see our product from pasture grass to Camembert, our attention guiding it all the way. We are here to continue our family farm and a tradition of agriculture in our region while making foods we all can enjoy.

Other Cheeses from Chaseholm Creamery:

• Nimbus
• Alpage - nutty, buttery gruyere style cheese
• Chaseholm Camembert - classic and creamy bloomy rind 
• Barrett's Blue - a roqueforte style blue with bite
• Moonlight - an ashed cheve style cheese, with light youthful flavor
• Farmer's Cheese - simple, spreadable fresh cheeses