Products

The pristine white paste is sharply contrasted by the striking blue/grey/white rind. It is lactic, crumbly, and finishes with a lingering note of bacon

Considering the milk...

• pasteurized goat’s milk aged 1 month

What’s the Type?

• blue & ashed rind

Where in the world?

• Prodigal Farm in Rougement, North Carolina

This award-winning, interesting and creamy washed rind is the perfect introduction to stinky cheese. It is clean and savory with a smooth and pliable texture- not too pungent but still earthy and interesting. It is hand flipped and washed every other day using a liquid of water, salt, and the cultures geotrichum and brevibacterium linens

Considering the milk...

• pasteurized goat's milk aged at least 10 weeks

What’s the Type?

• washed rind

Where in the world?

• FireFly Farms in Accident, Maryland

These bloomy wheels are fluffy downy white on the outside with a pearly white and crumbly paste. They are tangy and goaty with plenty of mineral flavor. The name references the penicillium candidum and geotrichum candidum that form the bloomy rind (as well as a Voltaire novel).

Considering the milk...

• pasteurized goat’s milk aged about 2 weeks

What’s the Type?

• bloomy

Where in the world?

• Prodigal Farm in Rougemont, North Carolina

This mixed milk wheel has a pale, pink, pillowy rind that opens to reveal a silky and luscious paste. The paste is milky, rich, and grassy with notes of fresh mushroom.

Considering the milk...

• pasteurized cow & goat's milk aged 2-4 weeks

What’s the Type?

• bloomy rind

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Let’s work hard and get dirty! This mixed milk wheel is a seven-pound gem utilizing the fatty qualities of cow’s milk with the structured flavor profile of goat’s milk. It is buttery and rich with a funky yet linear flavor profile.

Considering the milk...

• pasteurized cow & goat’s milk aged 5 months

What’s the Type?

• semi-hard natural rind

Where in the world?

• Prodigal Farm in Rougemont, North Carolina

This fluffy 1/2 lb wheel of bloomy goodness is the perfect balance between herbed, spiced, warming, and lactic. The fluffy, mottled rind is dotted with woodland herbs while the paste retains its smooth and creamy white color.

Considering the milk...

• pasteurized goat’s milk aged 1 month

What’s the Type?

• bloomy

Where in the world?

• Prodigal Farm in Rougemont, North Carolina

The ideal hard and crumbly cheese that is incredibly balanced and wildly delicious. The paste is crumbly and pleasantly granular with bright acidity and mineral driven with tropical fruit notes, honey, and sourdough bread.

Considering the milk...

• raw goat & sheep’s milk aged at least 9 months

What’s the Type?

• hard cheese

Where in the world?

• Twenty Paces Farm in Charlottesville, Virginia

A gorgeous 1 lb semi-hard wheel covered in beautiful flowers and herbs- the perfect Summer cheese- even if it’s not quite Summer. The paste is mild and buttery flavor while the herbs and flowers on the outside makes for an incredibly aromatic palate reminiscent of walking through a grassy field of flowers and lavender

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a semi-hard flowered rind aged 7 – 8 months

Where in the world?

•       Capriole Dairy in Greenville, Indiana

This strapping gentleman is best when you take his top off. No- seriously- just cut off the top before it warms up and spoon it out. It has a very loose and spoonable paste that is woodsy, lactic, and vegetal with a coating palate and a very long finish.

Considering the milk...

• pasteurized goat's milk aged at least 2 months

What’s the Type?

• bloomy and bound

Where in the world?

• FireFly Farms in Accident, Maryland

These perfect little buttons of aged goat’s milk are just the right addition to any dish needing a salty and tangy punch- or just for delicious snacking.The little 3-4 oz wheels take on an easy-to-crack texture and taste like toasted nuts and dried grass.

Considering the milk...

• pasteurized goat's milk aged at least 60 days

What’s the Type?

• hard buttons

Where in the world?

• Cherry Glen Goat Cheese Company in Boyds, Maryland

Head to the top of the mountain with this six-ounce pyramid of bloomy, ashed, slightly blue deliciousness!. The patchy blue, grey, and white mold rind gives way to a creamline soul and a flyffy interior that tastes like minerals and hay.

Considering the milk...

• pasteurized goat's milk aged at least 3-5 weeks

What’s the Type?

• ashed rind with a little blue mold

Where in the world?

• FireFly Farms in Accident, Maryland

this fudgy and dense washed wheel has a thick rind perfect for a picnic or evening snacking. The dense sweet paste is mouthcoating with bright acid to keep it easy to eat.

Considering the milk...

• raw goat & sheep’s milk aged at least 3 months

What’s the Type?

• washed rind

Where in the world?

• Twenty Paces Farm in Charlottesville, Virginia

These gorgeous 10 oz wheels are dusted with a touch of smoked paprika imparting a delicate smokey flavor to the fudgy, dense paste. With notes of sweet cream, they get more buttery and fudgy with age.

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy rind dusted with smoked paprika aged 7-10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana

Beautiful hand ladled loaves have incredible longevity-changing from bright and young to robust, savory, and creamy over their 2 month post ageing lives. The fluffy and lactic paste is surprisingly mushroomy and savory with bright acid and a clean finish

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy ashed rind aged 7-10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana

Gorgeous balls of ashed rind goat's milk ideal for aging. Beneath her wrinkly exterior lies a complexity not often found in such a young cheese.  When young, its thin skin is white and slightly wrinkled.  Closer to 5 weeks old its dryer and crumbling, becoming more wrinkled, allowing the ash to shine through. Notes of lemon, allspice, and a distinct goat tang show through with a milk flavor and light, firm texture

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy ashed rind aged at least 10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana