We are a grass based dairy farm nestled in a 350 acre patchwork of pastures, cropland, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture. Sarah Chase manages the grazing and farm lands as well as a motley crew of Holsteins, Jerseys and a few Brown Swiss, while Rory turns the milk into delicious Farmstead cheeses at the creamery. Our relationship with the land is built on principles of sustainable agriculture; we believe the quality of our milk is deeply related to the quality of our soils and grasslands and the life they support. Creating farmstead cheeses gives us a chance to see our product from pasture gras to Camembert, our attention guiding it all the way. We are here to continue our family farm and a tradition of agriculture in our region while making food we all can enjoy.