Stone Silo is a small Farm in Woodbury, CT who believes in real and simple food. Their small herd of Nigerian Dwarf goats supply them with the best goat’s milk available to make their amazing delicious cheese!
Valencay
Our valencay is a vegetable ash cloaked goat cheese. It is coated with a beautiful white bloom on the surface which allows the cheese to remain smooth and creamy with a chalky interior. When ripe, it can be oozy just under the edible rind. The flavor can range from mild and tangy to mushrooms when aged.
Feta
A traditional cheese of the Mediterranean, made fresh from our own pasteurized goat’s milk. Our Feta is made by very gently hand ladling the goat’s milk curd into molds for proper drainage allowing for the fullest flavor development. It’s fresh, less salty and not aged in brine. Crumbles easily, yet creamy on the tongue. Great in all types of recipes. Made locally at Stone Silo Farm in Woodbury, CT.
Columier
Made at Stone Silo Farm in the style of a French cheese. Seasonally made with our fresh goat’s milk or local cow’s milk. It is a small round cheese. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavor. When ripe, it is irresistible with a buttery taste as it becomes softer. It typically has a white rind with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavor. It makes a nice addition to any cheese plate.
Chèvre
With its pristine white color and distinct flavor is one of the most amazing foods in the world — a humble basic for some, a gourmet delight for others. If you think you don’t like goat cheese, try again, the taste of this locally made cheese is like no other you have tried. Enjoy it plain, with fig jam, fruit, balsamic vinegar or on crostini, pizza salad and pasta.
More Local Stories
Local Stories: Cross Culture Kombucha
There’s something special about a glass of kombucha straight from the tap according to Liz and Ian Ceppos of Cross Culture Kombucha. In fact, this very notion transformed them from homebrewers to business owners.
Local Stories: Gilbertie’s Herb Gardens
In an intricate dance of soil, seed, and sun, Sal Gilbertie oversees the production of millions of organic seedlings to feed Connecticut’s families. In a fleet of greenhouses in Easton, CT, Sal and the staff of Gilbertie’s Herb Gardens coax tender green plants of an astonishing variety to fruition.
Local Stories: Calf + Clover Creamery
Nestled in the Litchfield Hills, in a town committed to preserving cathedral pines and covered bridges, there’s a family keeping another piece of New England’s history alive. Sarah and Jeff Casel, artists turned first-generation dairy farmers, are committed to producing delicious raw milk from entirely grass-fed cows in Cornwall.
Recent Comments