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The monks of Gethsemani began making and selling a single hand-made
cheese in the 1940s. Using milk from their own herd of prize-winning
Holsteins, they produced cheese in the tradition of their Trappist
brothers at the Abbey of Port du Salut in France. Today, Gethsemani
farms offers four varieties of Trappist semi-soft cheese: Mild
(our traditional recipe), Aged (aged six months for a slightly
stronger flavor profile), Smoky (slowly smoked over smoldering
hickory chips), and Basil Pesto (made from fresh ingredients according
to our own recipe).
Note: We
cannot ship our cheese during the warm months of June, July, August.

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