Boggy Meadow Farm, on the banks of the Connecticut River in Walpole, New Hampshire, has been in the same family since 1812. By the middle of the 19th century, daily shipments of milk, butter, eggs, and produce were loaded onto the Boston and Maine railroad, destined for customers in Boston. Though they no longer ship by rail nor cut hay by scythe, the tradition of dairy farming continues. Powell Cabot began making cheese in the mid 1990s, using the 1780 house at the center of the farm. Now, the farm produces Alpine cheeses from cow's milk, including their unique cave-aged Fiddlehead Tomme, which has been developed and refined over the past 15 years.
