Watch Out! Cows Around the Corner!
Cows Around the Corner at Little Farm on Main, Bethlehem
October 2026
I tend to stay away from the “hidden gem” moniker on my site. AI slop loves it, content aggregators love it, and corny flash-in-the-pan “creators” love it. It’s lost all meaning.
I’ve seen some of these outlets refer to large, well-known, and often crowded places as “hidden gems.” People, Connecticut is the third smallest state and one of the most densely populated. The internet is ubiquitous. It’s pretty hard to hide gems here.
Cows Around the Corner is a hidden gem… even though its other name – perhaps even its official name: Little Farm on Main, spells out exactly where it is. It’s on Main Street in Bethlehem.
Funny thing about Main Street in Bethlehem though… south of the town’s cute little “downtown,” it’s like a rural country lane pretty much. And that’s where this place is. If not for the sign out on Main Street, you’d never know it’s there.
So… watch out for Cows Around the Corner!
You pull in, drive a hundred feet through the woods to what appears to just be a house, say to your wife, “really?” You park and then walk to the building with the helpful little “Open” sign on it.
Welcome to Cows Around the Corner at the Little Farm on Main!
Back in the 20-teens, Julie DiLaurenzio started making chevre and other goat’s milk products. People liked her products, but her supply of goat’s milk wasn’t consistent. Then one day a local milk tanker truck delivery guy lamented how much fresh milk local dairy farms had to dump and how it’s been a massive issue here in New England. Julie thought about it and decided to look into using local cow’s milk for cheese and yogurt making.
We proudly purchase thousands of gallons of milk each year from Connecticut dairy farms, creating small-batch artisan cheeses that celebrate the quality of local ingredients and the people who produce them.
Supporting agriculture isn’t just part of our business—it’s part of our family’s story. The land we call home has been farmed for generations, and we’re honored to continue that legacy by helping preserve Connecticut’s dairy farms for future generations. We are proud to create a sustainable resource for our community.
And there you have it. The milk is from “cows around the corner” from Bethlehem and other local farms. Cool. This is a pretty great model for many reasons.
The tiny little shop area is self-service. There’s a window into the cheese-making operation, a cooler full of not-yet-ready cheeses and a cooler full of ready-to-buy cheese, milk, and yogurts.
As Hoang and I poked around, Ron DiLaurenzio appeared from the ether. Ron is the other half of “Julie and Ron.” I’m rather certain Julie and Ron are married (and not siblings). They make cheese and yogurt together, and that’s the only partnership I need to know. We were also joined by Cooper the dog. Cooper seemed pretty sharp.
(Cheese joke!)
Ron welcomed us and explained a bit about about the operation. Here at the source, you never really know what will be available in terms of varieties and milks. It’s seasonal, dependent on day of the week, and the bulk of what they produce goes out to various stores and farmer’s markets. This li’l Bethlehem operation distributes across the entire state!
At least their Greek-style dripped yogurt reaches far and wide. Their gold medal winning Greek yogurt that is. I don’t write about yogurt but if I did, I’d tell you the lemon curd from here is outstanding. If you like that sort of thing.
I do, however, write about cheese. Not that I know anything about cheese, really, other than I like it. And I loved the two Jack varieties we bought: Horseradish and Firecracker.
I’ll admit, both Hoang and I assumed that neither would pack much of a punch. This being from Bethlehem, Connecticut and all. So we were very happily surprised that both did. The horseradish was more subtle, but as a horseradish devotee, I loved it. The root vegetable fibers are visible throughout the cheese which turned off my wife, but I appreciated the “realness” of that.
That’s really no different from the whole cracked red pepper flakes throughout the firecracker Jack, which didn’t bother her a whit. This one is pleasantly warm and definitely spicier than we’d expected. We both loved it and gobbled it up.
The business model here is great and Julie’s mission just makes too much sense. I’m still on the fence about the dual business names, but I’ll let that slide because their products are so good. I’ll definitely be popping back in next time I’m toodling down Route 63 in southern Bethlehem.
Cows Around the Corner
CTMQ’s Connecticut Cheese Trail
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