This cheese is the same as the Marabella but made with goats milk and organic Jersey cows milk. It is made from October to December. 5-6oz lactic cheese with a geotrichum/p.candidum rind with 2 layers of ash and an ash coated rind. Very mild and a silky texture.
This is a winters cow milk cheese made with organic cows milk. It is ripened 6 to 8 weeks and brushed 2 times per week. B.Linens are added to the milk thus creating a soft ripened rind with the frequent brushing. 8-10 oz. Supple, texture, sweet almond flavor as the cheese is brined in vodka and amaretto liquor.
4oz lactic goat cheee with an ash coated rind made of a blend of geotrichum/p.candidum. There is a thin middle layer of smoked paprika to add a bit of zip. This same cheese is sometimes offered as a mixed milk cheese.
available Mar-Dec
2lb raw milk 60 day goat milk cheese. It has a brushed natural rind with sage added to the curd before hooping. Delcicate and mild.
available July-Nov
Mixed milk 3/4lb wheel of washed rind cheese. Ripened for 4 weeks and washed with Kindgom Brewing’s Russian Stout beer. Supple, creamy and tangy.
Available May-December
1.25lb cheese made with jersey milk and ripened for 4 – 5 weeks. It is washed weekly with a coffee bean-infused vodka. Supple with small holes and a lot of flavor.
available dec-may
3/4lb 4 week ripened washed rind cows milk cheese. Supple texture and buttery flavor as it is made with creamy jersey milk. Washed weekly with Kingdom Brewing’s Russian Stout beer.
available dec-may
3oz bloomy rind cheese made with jersey milk and ripened 2-3 weeks.
available Dec-Mar
1.5lb raw milk cows milk cheese. Ripened for 60-90 days. It has a blue exterior and a creamy light roqueforti flavor.
available dec-may
A winter cows milk cheese made with organic cows milk. It is a very supple textured cheese that is ripened 3-4 week and brushed several times before being wrapped. B linens as well as geotrichum and penicillium candidum is added to the milk to giving the rind and the cheese a lovely, nutty flavor.
5-7 oz., Bloomy Rind, aged 4 weeks, pasteurized Brie style / rich, available Sep – Apr.
