The raw milk cheeses of Robie Farm are intense. In fact, the entire place is kind of intense, in its own bucolic way: a 140-year-old dairy farm on a windswept plain in Piermont, N.H. (just across from Bradford, Vt.).

The family ages and hand-turns their cheeses on white-ash-tree planks, and then sells them inside a rustic, generally unmanned farm store that’s also stocked with raw milk, eggs and frozen cuts of pork and veal (including swoonworthy bacon). The dairy case holds tangy, powerful cheeses with names such as Piermont, Swaledale and Echo Hill Gervais, an herbed, spreadable, pungent and scumptious cheese made in collaboration with neighboring Bunten Farm.

Sometimes you’ll run into chatty cheesemaker Mark Robie inside the shop; otherwise, you leave your cash or check on the honor system, which is still pretty common across the Upper Valley.

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Corin Hirsch was a Seven Days food writer 2011 through 2016. She was also a dining critic and drinks columnist at Newsday from 2017 to 2022, and contributes to The Guardian, Wine Enthusiast and other publications. She’s spoken often on colonial era...

One reply on “Grazing: Open-Faced Grilled Cheese Sandwich With Robie Farm Toma & Cider Jelly”

  1. GREAT cheese!!! A GREAT farm with GREAT people…. My favorite cheese is the Piermont. I will def have to try this recipe

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