We believe the best cheeses are made with attention to detail and high quality milk sources.

At Reverie, we care passionately about the cheese making process and work hard to ensure our cheeses are the best they can be. This starts at the source: we are dedicated to using milk from small scale, local, and responsible dairies. Our choice in dairies is not only because milk quality is a crucial part of the flavor of our cheese but also because we want to support local businesses, sustainable practices, and the humane treatment of animals.

Milk source is critical to making artisan cheese which is made by hand in limited quantities and using traditional methods with great attention to detail. To achieve unique tastes and quality characteristics in our cheese, our milk is sourced from farmers who can assure healthy herds. We insist practice of local forage and quality feeding of the herds, since this affects the taste of the milk.


Unfortunately, due to sanitary, hygiene and food safety considerations we cannot offer tours of our production area. This does not mean you can’t see us making cheese! Our storefront has a covered walkway with windows into the cheese making process! We tend to make cheese on Tuesdays so if you come by to shop that day you are more than welcome to look through the windows. However, making cheese often takes time and most of that time is waiting for milk to be ready and cleaning so please don’t be disappointed if there’s not too much action while you stop by. We have lots of fun things for you to taste and information about the cheese inside the shop always!


Image describing Cardot Farm

Cardot Farm

Reverie Creamery is currently receiving high quality milk from Cardot Farm, Kennedy in Chautauqua County, NY. Cardot Farm has been practicing organic farming with path to be certified organic dairy farm. Their small herd consists of predominantly Jersey cow breed, ensuring high protein and butterfat content, resulting is tastier cheese. Cardot Farm practices pasture based feeding.

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Wanderer.  Alpine washed with local Porter made by Southern Tier Brewing Company. Raw Milk. Aged 4-6 months. Slight maltiness, earthy and cavey aroma. Salted caramel, hazelnut, meaty, and buttery.

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Tomme Style. Winner of NYS 2016 Best Artisan Hard Cheese. This young cheese is fruity, reminiscent of stone fruits, yogurt tang, with a slight finish of candied nuts and sea salt.

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Tomme Style, Raw Milk, aged 3-4 Months. Means “Gypsy Lady”. Savory with balance acidity and salt. Great Melting cheese. Amazing for grilled cheese sandwich or paired with Quince Paste.

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Hybrid of Alpine and Tomme style, Aged 3-4 months. Sweet Butter Notes with light toasted nut finish.

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Soft Ripened, aged 3-4 weeks, grass fed milk. Notes of sweet cream, hints of sourdough tang, thin edible rind, soft and creamy. A petit brie with personality.

Image describing Our Cheesemaking Process

Our Cheesemaking Process

We start every batch of cheese by ensuring the milk is of the highest quality. Once that’s settled, we can begin. We make several of hard cheeses currently and they are all pasteurized cheeses (with the exception of our Gitane). We very lightly pasteurized them to ensure their quality while retaining the natural flavors of our amazing milk. We also use vegetable rennet making all our cheeses vegetarian. With hard cheeses, we form it into wheels then we press the curds to remove more whey. After pressing, the cheese are then brined and then they are are aged for 3- 6 months (depending the type) in our custom aging rooms on spruce boards. We also make fresh cheese, soft ripened cheese. They are formed in multimould blocks. After salting, the drying process takes 1-2 days before they are moved to aging room specifically designated for Soft Ripened cheese which aging time could range from 2-4 weeks. The soft ripened cheese are also called bloomy rind cheese, characterized with white mould like the brie.

Be sure to look through the big windows at our production when you stop by!