Producer

Bell & Goose Cheese Co. is located on Heron Pond Farm where Anna lives with her husband Andre and their two kids, after whom the business is named. Anna was most recently the head cheesemaker at Appleton Farms in Ipswich MA. Her career in cheese began more than a decade ago at Savenours working behind the cheese counter. B&G cheese is made in small batches so that each cheese receives the attention needed for real quality and flavor. We use local cow milk from Breezy Hill Creamery in Greenland NH.

Bell & Goose Cheese is made in small batches so that each cheese receives the attention needed for real quality and flavor. Sourcing fresh clean milk from loved and healthy cows is top priority. All of our cheese is made with pasteurized milk, we do low and slow pasteurization to minimize damage to the milk and always add back in a healthy mix of live cultures. We use traditional calf rennet in most of our aged cheese but our Thistledown, Feta, Marinated Feta and Herb Feta are made with vegetarian rennet. We test all of the milk we use for antibiotics, as required by law. We take food safety very seriously, we meet and exceed the requirements for cheese production in NH and continually attend food science and safety trainings to keep up on the latest best practices. We are inspected and licensed by the state.