Haymay Creamery

05/31/2026

05/19/2026

This just in!! New fresh cheese spreads from Haymay Creamery. Perfect for spreading on a cracker, a piece of crusty bread, or nothing at all! Grab some for you Memorial Day celebration this weekend!

05/07/2026

Introducing our new cheese, Whimsy! It is a small-format, lactic, ash-ripened cheese that we’ve been quietly working on over the last few months. We wanted this cheese to do a couple of things.

First, we wanted a cheese someone could buy all for themselves. Sure, our other cheeses are one-pound formats — which I personally feel is the appropriate serving size for one person — but as a child of the ’90s, I understand the appeal of having your own little cheese. Like going to Pizza Hut and getting a personal pan pizza. There’s something satisfying about it.

Second, we needed a cheese that worked with our busy schedules.

Sometimes cheeses are developed because customers ask for them, but historically, cheesemakers developed recipes around the rhythms of daily life. If I ever wrote a book about cheese, it would probably be about how recipes evolved to fit farmers’ and cheesemakers’ schedules. Alpine cheeses with make schedules that allowed for an afternoon nap. Monastic washed rinds built around prayer schedules. I once heard about a blue cheese where the curd stirring intervals perfectly matched the cheesemaker’s cigarette breaks.

Whimsy was developed for a different kind of schedule: daycare pickups, nap times, dance class, and the general chaos of parenting. Lactic cheeses are especially forgiving in that way — an 8–10 hour make stretched across three days. A cheese that could be ladled quickly before rushing out the door.

So just in time for Mother’s Day, Whimsy was born: a tiny ash-ripened cheese developed by a tired, busy cheesemaker mom trying to make beautiful cheese between all the other beautiful messes of life. Pairs well with honey, crusty bread, and your child’s leftover Goldfish

05/07/2026

Thanks for the great feature in your series about rural women entrepreneurs, Daily Bulldog!

In the hills and small towns of rural Franklin County, Maine, women are quietly shaping our local economy with determination, creativity, and deep roots in this place we call home. As a woman and…

04/27/2026

We'll be at the Maine Fiddlehead Festival slinging cheese! Hope to see you there!

The Maine Fiddlehead Festival is next weekend! Thanks to our sponsors for helping us put on this year's festival. If you see fiddleheads popping up in your area, put a picture in the comments!

04/12/2026

Most of my cheese career has been focused on hard, long-aged cheeses. So when I finally had the chance to make my own, all I wanted to do was create “goo bombs.”
I’m starting to accept that this project is more of a self-indulgent pursuit—and that most of it ends up as dinners for me and Zack. It’s tough to get this cheese out to people.
But if you happen to be passing through town today, reach out—I’d love to share.

03/26/2026

In recognition of Women's History Month, we offer a standing ovation to the many outstanding American female cheesemakers and dairy producers whose creations we are extremely privileged to offer in our catalogue at Provisions:

🩷 Barn First Creamery (VT) - Rebecca Velazquez; Barn First names all of its cheeses after their family's maiden names!
❤️ Ploughgate Creamery (VT) - Marisa Mauro
🧡 Blue Ledge Farm (VT) - Hannah Sessions
💛 von Trapp Farmstead (VT) - Molly Semler & Olivia Haver
💚 Sage Farm Goat Dairy (VT) - sisters Molly & Katie Pindell
🩵 Spring Brook Farm Cheese (VT) - Lisa Griffin & Austin Chaney
💙 Villa Villekula (VT) - Lauren Gitlin
💜 Woodlawn Creamery (VT) - Kate Leach & Leslie Goff Tyminski
🖤 Point Reyes Farmstead Cheese (CA) - sisters Lynn Giacomini Stray, Jill Giacomini Basch & Diana Giacomini Hagan
🩶 Boston Post Dairy (VT) - sisters Anne, Theresa & Susan
🤍 Bridport Creamery (VT) - Nicole (Nicky) Foster
🤎 Cobb Hill (VT) - Kerry Gawalt
🩷 Green Mountain Blue (VT) - Kayleigh Boucher & her aunt Dawn Morin-Boucher
❤️ Jasper Hill Farm (VT) - Leigh Falzone, Zoe Brickley, Katie Losito
🧡 Nettle Meadow Farm (NY) - Lorraine Lambiase & Sheila Flanagan
💛 Parish Hill Creamery (VT) - Rachel Fritz Schaal
💚 Stony Pond Farm (VT) - Melanie Webb
🩵 Lazy Lady Farm (VT) - the one & only Laini Fondiller
💙 West River Creamery (VT) - Jane Parant
💜 Shelburne Farms (VT) - Perry Willett

⭐️ NEW TO THE CREW! ⭐️
🖤 Blackeyed Susan Sheep Dairy - Julie Whitcomb
🩶 Haymay Creamery - Kate Turcotte

02/12/2026

Like a good elder millennial, I’m about two weeks late on the 2016 trend.

Ten years ago, we were both living and working at Shelburne Farms. It was a pretty charmed life — views of the Adirondacks, right on Lake Champlain, Vanderbilt vibes. I had worked my way up to Head Cheesemaker, and Zack worked in the dairy and was starting to dip his toe into breeding.

We didn’t have plans to start our own thing. If anything, working for a farm or creamery can really convince you not to.

We got married at the farm on a Monday night because our weekends were Monday and Tuesday. The only person we told was the farm manager — just to make sure they weren’t doing first cut in the field where we were planning to get married. It was just our immediate family, the justice of the peace, and a photographer. Fun fact: you get a half-off discount if you get married on a Monday night.

It was simple and beautiful.

In total, I made cheddar for ten years. One of the most common questions I got asked was, “Wasn’t it boring making the same cheese every day?” Not at all. Like many things, the deeper you go into something, the bigger it gets. I was in deep.

Honestly, I think I’d still be there — flipping slabs and climbing the tall racks to taste sample blocks — if another great opportunity hadn’t come along and smacked us in the face.

02/06/2026

breakfast of champions