All our milk is pasteurized before processing into cheese.
Shaped by a Crottin cheese mold then aged 2-4 weeks. This bloomy-rind cheese has a slight "mushroom earthy" aroma that gets better with age. There are 2 cultures in this cheese; Geotrichum Candidum (prevents the skin from slipping) and Penicillium Candidum. The rind and the cheese body are eaten together.
A pickled curd cheese that has a mild and tangy taste enhanced by the brine solution. As it ages it transitions from creamy to crumbly. Enjoy this cheese with a crisp white wine such as Sauvignon Blanc, Chenin Blanc or Muscadine wines.
We call it "Knucksie" named after our friend and neighbor, Mr. Phil Niekro. This goat milk gouda cheese has a buttery flavor and somewhat open texture. Aged a minimum of 61 days. Proceeds from this cheese go to support the Edmondson Telford Center.
Our Traditional Chèvre gently blended with a dynamic mix of Herbs de Provence. (Rosemary, Thyme, Savory, Fennel Seed, Basil, Lavender and Marjoram). It pairs well with Wheat Beer, Lambic and wines such as Sauvignon Blanc, Prosseco & Sancerre.
Our Traditional Chèvre blended with local honey. Enjoy it with champagne or Riesling.
Cubed goat feta cheese layered with sliced sun-dried tomatoes, black olives, green olives, Italian herbs, Olive oil and Sunflower oil. Goes great on a charcuterie board. After finishing the cheese, save the oil for cooking or your favorite homemade salad dressing!
A classic cheese!!! Smooth, creamy, clean and grass flavors with a mild citrus aftertaste. A firm texture makes it ideal for crumbling on everything from salads to pasta to a fresh baguette; sip with a crisp Sauvignon Blanc, rosé, or lager.