Produced near Williamstown, Massachusetts, Maggie's Round is made at Cricket Creek, one of the oldest dairy farms in the region. The farm was bought in 2002 by the Sabot family with a view to developing a farmstead cheesemaking operation.
After considering and experimenting with various options, a small herd of Jersey cows was bought and a new milking parlor constructed to replace the previous one. In tandem, it was decided to have a grass-based operation and also to construct a cheesemaking facility. Finally, in 2004, the Sabots began milking their first animals under the careful eye of Brian Stone, who managed the farm in the initial stages.
A second phase of the plan actually saw cheese production get under way seriously. A number of Brown Swiss cows were purchased from Sam Dixon at Shelburne Farms, in order to supplement the Jersey milk. The milk of Brown Swiss cows is particularly sought after for cheesemaking, since it naturally has an excellent fat-protein ratio.
Cricket Creek produces two cheeses, of which Maggie's round is the better known. Made from raw milk, Maggie's is aged for at least four months and has a very smooth, firm, slightly waxy texture and a distinctive ridged rind that clearly shows the basket type mold in which it was formed.
Flavors are sweet and nutty, with herbaceous overtones and hints of butter. It has a long, pleasing finish.