Ruggles Hill Creamery
Nationally awarded farmstead goat cheese   Hardwick MA
Dairy, Back Entrance

Descriptions

I've been making cheese commercially since the summer of 2005. We currently have nineteen does participating in the dairy: we consider them both our friends and co-workers.

 

Our cheeses are currently available at the Boston Public Market at the Appleton Farms booth, Central Bottle Wine + Provisions and Formaggio Kitchen in Cambridge, Dave's Fresh Pasta in Somerville, Verrill Farm and Debra's Natural Gourmet in West Concord, the Concord Cheese Shop in Concord, Idylwilde Farms in Acton, Rose 32 Bakery in Gilbertville, and, occasionally, Rubiner's in Great Barrington. In 2016, we are at the Tuesday Harvard University Farmers' Market between the Yard and the Science Center.





Ada's Honor

Ada's Honor

Ada's Honor is a bloomy-rind goat cheese made from our own milk and aged as a small 4 ounce cylinder. Our version of a French chabichou. The earthy rind complements the finely textured citrusy body.Our beloved Chabicou-style cheese that I've been making since 2001. Its texture is smooth because the curd is carefully hand-ladled into molds. The taste is mild, but complex thanks to the exquisite milk produced by our Oberhasli and Saanen does.

Here’s to Ada, pictured below, our first herd queen who taught me much.

Ada

Awards

American Cheese Society Competition
Surface-ripened from goats' milk
2nd place 2010, 2009
3rd place 2016

Eastern States Expo "The Big E"
Gold medals 2015, 2008
Silver medals 2012,2010,2009
Bronze medal 2014, 2013

ADGA National Goat Cheese Competition
Reserve Best-in-Show 2006
1st place 2014,2011, 2006,
2nd place 2007, 2005
3rd place 2015


Alys's Eclipse

Alys's Eclipse

 

This ashed bloomy-rind goat cheese is made from our own milk and aged as a small 4 ounce disk. The ash softens the tang of the goat cheese and makes for a showy presentation. Named after our lovely black doe, Alys, our current herd queen.

 

That’s Alys, our herd CEO/Queen, pictured below, playing with one of her kids.

Alys heads off Corey

Awards

American Cheese Society Competition:
American made/international style from goats' milk
1st place 2008
2nd place 2016, 2013, 2007
3rd place 2015, 2009

Eastern States Expo "The Big E"
Gold medals 2014, 2008
Silver medals 2015, 2013, 2012,2010,2009

ADGA National Goat Cheese Competition
1st place 2013
2nd place 2014, 2012
3rd place, 2011 , 2009


Ellie's Cloudy Down

Ellie's Cloudy Down

Ellie’s Cloudy Down is a bloomy-rind 4 ounce pyramid aged for a month using a traditional grey surface mold. The grey surface is somewhat earthier than the white we use in other cheeses and more slowly and complexly ripens the cheese.

 

Pictured below is Ellie as a cheery yearling milker.

Ellie as a cheery yearling

Awards

American Cheese Society Competition
1st place 2015 - goats' milk cheese aged 31-60 days
3rd place 2010 - American original from goats' milk

Eastern States Expo "The Big E"
Best-in-Show and Gold medal, 2013
Silver medal 2015, 2014, 2010

ADGA National Goat Cheese Competition
1st place 2015, 2014

Yankee Magazine 2013 Editor's Choice Food Award


Hanna's Awashed

Claire's Mandell Hill

Claire’s Mandell Hill is aged as a small 10-ounce cylinder with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary. I began making this cheese in Hardwick in the fall of 2012.

 

Pictured to the below is Claire with her first kids.

Hanna

Awards

American Cheese Society Competition
Farmstead cheese with flavor added, all milks
1st place 2016, 2013

Eastern States Expo "The Big E"
Silver medal 2013

ADGA National Goat Cheese Competition
1st place and Best-in-Show 2015
1st place and Reserve Best-in-Show 2014
2nd place 2013

 


Hanna's Awashed

Hanna's Awashed

Hanna’s Awashed is a 7 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks. I began making this cheese in Hardwick in the summer of 2011.


Pictured below is Hanna, out on a woods walk.

Hanna

Awards

American Cheese Society Competition
1st place 2016 - goats' milk cheese aged 0-30 days

Eastern States Expo "The Big E"
Silver medal 2012


Ellie's Greta

Greta's Fair Haven

Greta’s Fair Haven is made from our goats' raw milk and aged over 60 days as a small 1 pound tomme using a traditional grey surface mold. Fruity, peppery, and densely textured.

 

Pictured below is Greta.

Ellie's Greta

Awards

American Cheese Society Competition
1st place 2012
3rd place 2009

Eastern States Expo "The Big E"
Gold medal 2014
Silver medals 2015, 2012

ADGA National Goat Cheese Competition
1st place, 2012
2nd place 2007

Food Critic David Rosengarten, 2007: “… my personal favorite cheese on the floor of the ACS conference: the gorgeous and haunting Greta's Fair Haven…”


Lea's Great Meadow

Lea’s Great Meadow

Lea’s Great Meadow is aged as a small surface-ripened 1-1/4 pound tomme with an herbed midline of freshly ground summer savory, French thyme, lavender, fennel, and rosemary.

 

Pictured below is Lea, our second herd queen.

Lea

Awards

American Cheese Society Competition
1st place, soft-ripened, flavored, all milks
2nd place 2012, 1st place 2011 -
farmstead cheese, all milks, flavored

Eastern States Expo "The Big E"
Reserve Best-in-Show and gold medal 2012
Bronze medal 2015

ADGA National Goat Cheese Competition
1st place 2015, 2007, 1st place 2006


Kay's Eclipse

Kay's Eclipse

Our doe Kay was as black as midnight so her name seems to fit this tomme with an ashed midline and surface. Some people taste blue cheese overtones, a flavor developed as the ash sweetens the cheese, similar to what a blue mold will do.

Kay

Awards

American Cheese Society Competition
1st place 2006 - American originals, goats' milk

ADGA National Goat Cheese Competition
1st place 2007, 2nd place 2006, 1st place 2005


Meg's Big Sunshine

Meg's Big Sunshine

Kay's sister Meg had the sunniest dispostion, so our third small 10-ounce tomme exuberantly unadorned bears her name and showcases the fine quality of the cheese.

Meg’s Big Sunshine is a bloomy rind goat cheese aged as a camembert.

 

Pictured below is Meg as our good humored elderly doe.

Meg

Awards

Silver medal 2014


Brothers' Walk

Brothers' Walk

Brothers’ Walk is a goats’ milk brie ripened with the grey surface mold traditional for French brie. Aesthetically inspired by the cap stones on the early 1800s Ruggles brothers’ walking wall that fronts the farm.

An American Cheese Society competition winner.

 

Pictured below are paternal half brothers Stetson and Artero.

Artero and Stetson

Awards

American Cheese Society Competition
2nd place 2012 - American original from goats' milk

Eastern States Expo "The Big E"
Silver medal 2015, 2012

ADGA National Goat Cheese Competition
3rd place 2012, 2011