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).