La Fromagerie du Royaume is French for "Cheesemaking Place in the Kingdom." That is, Vermont's Northeast Kingdom, a term coined by the author Howard Frank Mosher (A Stranger in the Kingdom, Northern Borders, Where the Rivers Flow North). It is a very special, beautiful, and wild corner of Vermont which is sparsely populated and full of wide-open spaces. Our growing season is short but intense which makes this great "hay" country. Grass, yes, grass is what it is all about. We mean fresh, green, succulent grass not the dry or fermented variety (at least while cheese is being made). In the mountainous regions of Europe, it is widely accepted that the best cheese is made while cows are on pasture. In France these cheeses are described as alpage and in Italy as d'alpeggio.

Our season runs from calving time in May through mid-October when the pasture stops growing. The pasture is managed using intensive rotational grazing without any pesticides, herbicides, or chemical fertilizers. And of course, no BGH (rBST) or other homones are used and there is no routine use of antibiotics. Cheese is made only from the milk produced here on the farm. It is aged on Vermont ash planks in the cave or cellar below the cheese house which is kept naturally cool at around 13oC (55oF) with the relative humidity over 85%. The cave has a capacity of 7,000 kilograms (15,000 pounds).

Why don't you try some of this delicious cheese. Order some for yourself today or consider sending some to your friends, family, or business associates. For that very special person or occasion, look at the gift special.