• AN ASH-RIPENED CHEVRE•
Pasteurized goat’s milk, animal rennet, cultures, salt, vegetable ash.
A new addition to our line-up. Goat’s milk Camembert style cheese . A soft, creamy, surface ripened goat’s milk cheese. The flavor intensifies as it ages. This traditional Camembert recipe has the soft, gooey center and is absolutely delicious when drizzled with local raw honey and baked.
Fondly named after our Mom who works behind the scenes but doesn’t want any recognition! Cow and goat’s milk blend, aged 3-5 month whose flavor intensifies as it ages. Swiss style finished with Spiced Apple Cider wash. The spiced cider flavor permeates the cheese perfectly. Melts well. Pairs well with sparkling wines, Merlot, pears and grapes.
American Cheese Society: 2015 -Bronze
Eastern States Big E competition: 2014-Silver
Named after our eleven brothers-they were a lot of work and so was this cheese. They all turned out great, as did the cheese. Made with goat milk and aged 4-6 months, flavor intensifies as it ages. Washed-rind Tomme style with a buttery flavor, nutty undertones. A symphony of flavors that linger. Pairs well with Cabernet Sauvignon, bold dark fruits, fresh apples and rustic bread.
American cheese Society: 2013-Gold
Eastern States Big E competition: 2011-Gold, 2012-Silver, 2013-Gold