Named after our first goat, Betty! Penicilium candidum culture is added to promote a bloomy rind. After dusting with vegetable ash, it is aged 2-4 weeks and changes from black to white. It’s an event eating this cheese!
A full-flavored, nutty cheese that develops a unique rippled Geotrichum rind. Aged 2-4 weeks. With aging it becomes crumbly and develops a bluish colored rind. The blue is an indication of a more complex flavor. Slice thin and grill or broil until lightly toasted. Serve warm!
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" after our friend and neighbor, Mr. Phil Niekro. This cheese has a buttery flavor and somewhat open texture. Aged a minimum of 61 days. Proceeds from the sale of this cheese are donated to 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.
Cubed feta cheese layered with sliced sun-dried tomatoes, black olives, green olives, Italian herbs and sunflower oil. Goes great on a charcuterie board.
Our Seasonal Chèvre varieties are made with our Traditional Chèvre. Strawberry in early summer. "Southern Heat" (peach and hot pepper) in summer. Fig in late summer.
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.