Our Cheese

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.