Betty Acres Farm Modern Milkmaid Cheeses - Danish Monastery CheeseAt Betty Acres Farm, our Modern Milkmaid Cheeses are handcrafted fresh in our on-farm micro creamery from the milk of our own Guernsey and Jersey cows, then aged in our hillside cave, and brought to you at precisely the right time for ultimate enjoyment!

Our sustainable farming practices ensure that both the cows and the environment are treated with respect and care. Nestled in the Catskill Mountains of New York, we celebrate good, healthy local foods, like our very own farmstead cheeses.Cave-Aged Hard Cheeses
Delchego, Cave-Aged Reserve
Approximately 6 lbs. per wheel
Bright notes of citrus and oak combine with undertones of fuller spring flavors in this rustic Spanish-inspired cheese. Cave aged at 6 to 9 months in a natural rind, Delchego pairs equally well with light Vino Verdes or richer Chardonnays.

St. Placide, Cave-Aged Tomme
Approximately 6 lbs. per wheel
A smoky, nutty country bistro tomme, St. Placide with its signature smoked paprika and olive oil rind is cave aged at 4 to 6 months. The darker undertones of St. Placide are the perfect pairing with today’s craft beers and lagers.

Approximately 4.5 ounces each
Cremenbert has its roots in the little known Chaource of French markets. The rich, diverse pastures of the Catskills create a pate that is creamy and slightly crumbly in texture with a buttery, salty and fruity flavor. The white bloomy rind is interrupted by areas of rich butter color showing through while its flavor proves earthy of mushrooms and undertones of hay. Traditionally paired with Champagne, Cremembert pairs equally well with hard ciders and Sancerre.