Products

Mixed with oil and herbs or completely plain, this chèvre is the perfect clean and tangy. It is clean and tangy with a soft and crumbly texture.

Considering the milk...

• pasteurized goat's milk with no age

What’s the Type?

• fresh

Where in the world?

• FireFly Farms in Accident, Maryland

This cheese will surprise you with how mellow of a stink she carries. Washed with beer from Cinderlands Beer Co. in Pittsburgh, the rind gives just enough robust meatiness while the inner paste offers a sweet and fruity flavor. A total winner in the summertime with some prosciutto and fresh peaches!

Considering the milk...

• pasteurized goat & cow’s milk aged 6 months

What’s the Type?

• semi-soft washed rind

Where in the world?

• Goat Rodeo Farm & Dairy in Allison Park, Pennsylvania

Intended to be aged for 9 months, consumer demand and limited space resulted in a 4-month aging. This cheese only gets better with age, as the flavors develop deeper complexity and sweetness. It is creamy, dense, and buttery, with a hint of mild sweetness

Considering the milk...

• pasteurized goat’s milk 

What’s the Type?

• blue cheese

Where in the world?

• FireFly Farms in Accident, Maryland

This young cow's milk cheese is just as the name suggests, easy as a breeze.

Considering the milk...

• pasteurized cow's milk aged about 2 weeks

What’s the Type?

• bloomy rind

Where in the world?

• FireFly Farms in Accident, Maryland

Right in the heart of the Oley Valley in South eastern Pennsylvania, Valley Milkhouse produces incredible cheeses in the tradiaiontal European styles sourcing their incredible grass fed organic milk from Berks County’s Kerith Brook Farm. The slightly firmer paste is crubly when cut but melts in your mouth with a smoky delicate finish and flavors of roasted fruits and toasted nuts.

Considering the milk…

• raw cow’s milk aged 2 months

What’s the type?

•  blue cheese

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

Made traditionally, mozzarella is pulled and then filled with mozzarella and cream. Each ½ pound container has 2 insanely delicious balls of burrata.

Considering the milk...

• pasteurized cow’s milk

What’s the Type?

• fresh, burrata

Where in the world?

• Maplebrook Farm in North Bennington, Vermont

These nearly 40 pound wheels are bound in cloth and do their aging in the caves at Jasper Hill Farm. of the 6 caves located at Jasper Hill Far, one entire cave is committed exclusively to the aging of this special cheddar and helps to fund the rest of the gaining facility on the farm. The wheels are grassy and herbaceous with a long a bright finish.

Considering the milk...

• pasteurized cow’s milk aged 12 months

What’s the Type?

• clothbound cheddar

Where in the world?

• Jasper Hill Farm in Greensboro, Vermont

Campo brings along with it a delicious reminder of Italy!  Named not only for its Italian translation of “field”, but also for the sensory image of a campfire gathering that it conjures up. It takes on hints of toasted walnut and brown butter, while a flavor of beautiful cured meat surfaces. 

Considering the milk…

• pasteurized cow’s milk aged 2 months (or more)

What’s the type?

• smoked washed rind

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

The delicate white rind is fluffy and thick giving way to a bright white paste that is mushroomy, savory, delicate, and buttery.

Considering the milk...

• pasteurized cow’s milk aged 1 month

What’s the Type?

• bloomy

Where in the world?

• Chapel's Creamery in Easton, Maryland

These big, rich, and nutty wheels are absolutely stunning with their pale white paste and super dark rind. The cheese has major notes of umami and buttermilk with a robust and lingering finish.

Considering the milk...

• pasteurized goat & cow’s milk aged 6 months

What’s the Type?

• a hard cheese hand rubbed with espresso

Where in the world?

• Goat Rodeo Farm & Dairy in Allison Park, Pennsylvania

Boxcarr Handmade Cheese is made up of family working alongside their amazing team.  Grandparents, great-grandparents, cousins, along with the Genke’s children, a part of their hardworking team. This beautiful cheese of theirs is bright and milky with the zip of chives and a fun fluffy rind

Considering the milk…

• pasteurized goat milk aged 2 – 4 weeks

What’s the type?

• bloomy with chives

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Where in the world?

• Goat Rodeo Farm & Dairy in Allison Park, Pennsylvania

A total winner all the way around. The bright saltiness of the milk mixed with the punchiness of the blue balances in a way that would be enjoyable in anything from a grilled cheese to a salad. The creamier texture also makes it perfect to spread on any cracker or toast!

Considering the milk…

• pasteurized cow’s milk

What’s the type?

• blue

Where in the world?

• High Lawn Farm in Lee, Massachusetts 

A truly lush experience all the way around. When the wheels are still young, the paste of this cheese is sticky and supple, with a tang that reminds you of cultured butter. The longer it continues to ripen, the wheel will soften and the paste nearly melts upon cutting into it. The flavors will also mature into more earthy tones, like savory truffles.

Considering the milk…

• pasteurized cow’s milk

What’s the type?

• bloomy

Where in the world?

• High Lawn Farm in Lee, Massachusetts 

These sweet little wheels are so beautiful- creamy and tangy with a cheesecake like texture and amazingly floral and pretty.

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• semi-hard aged with chamomile flowers

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

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

The namesake cheese of redhead number 4, this cheese embodies all that Maggie is too- sharp, fruity, and a little salty with age.

Considering the milk…

• pasteurized cow’s milk aged for 4+ months

What’s the type?

• cheddar

Where in the world?

• Redhead Creamery in Brooten, Minnesota

How does it taste?

• Beautifully sweet like ripe strawberries with a crumbly and crunchy texture and a stellar salty finish

This semi-firm cow’s milk mountain style is cave aged resulting in a very complex paste with notes of cream, lemon, and nuts with a long and delicate finish

Considering the milk...

• pasteurized cow's milk

What’s the Type?

• semi hard mountain style

Where in the world?

• Goat Rodeo Farm & Dairy in Allison Park, Pennsylvania

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

The paste is nutty and granular with a floral and structured backbone. The rind has a light milk wax which, when peeled away, reveals the light wash of the rind

Considering the milk…

• pasteurized cow’s milk aged 3 months

What’s the type?

• washed and hard

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

These 2 pound wheels are bright and lactic. Their size makes perfect for eating out of hand or for baking with fruits and nuts for large parties. Either way, it is creamy and gooey with notes of lemon, mushroom, and onion, and grassy palate and a bright lactic finish.

Considering the milk...

• pasteurized cow’s milk aged 60 days

What’s the Type?

• bloomy rind

Where in the world?

• Calkins Creamery in Honesdale, Pennsylvania

The fluffy and lactic paste is mellowed out by the fig leaf making it incredibly bright, tart, and sweet- bordering on decadent.

Considering the milk…

•   pasteurized goat’s milk

What’s the type?

•    a fresh cheese with no age

Where in the world?

•    Capriole Dairy in Greenville, Indiana

Made from 2 cheeses from Chapel’s Country Creamery, house roasted peppers, Texas Pete, and salt. Contaners are 1 pint.

An adorable dense and chalky wheel of goat’s milk goodness.

Considering the milk…

• pasteurized goat’s milk aged for 7 - 10 days

What’s the type?

• semi soft with vegetable ash

Where in the world?

• Pipe Dreams Fromage, Pennsylvania

How does it taste?

• this small log of tangy goat’s milk is covered with a thick layer of vegetable ash resulting in a bright and zippy paste and a mineral finish.

This pretty wheel's white rind becomes wrinkled with occasional spots of blue. Piper is carefully hand-ladled into individual molds.  The flavor profile gets more buttery with age, breaking down into a thick cream line and a fudgy paste that adds to its silky lusciousness even 5 – 6 weeks later.

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a soft, mold ripened rind dusted with a slight coating of paprika

Where in the world?

•       Capriole Dairy in Greenville, Indiana

Super tangy and full flavored. This butter packs a punch. Use it slathered on bread or in cooking with meats for a full flavored addition.

Considering the milk...

• pasteurized cow’s milk butter, salted

What’s the Type?

• fresh, butter

Where in the world?

• Ploughgate Creamery in North Bennington, Vermont

With a nutty and caramel flavored paste, the cheese tastes like brown butter, grass, and wet clay.

Considering the milk…

• pasteurized sheep milk aged 3 months

What’s the type?

• semi-hard 

Where in the world?

• Green Dirt Farm in Westin, Missouri 

All the things you love about goat cheese and cheddar rolled into one! With the bright white paste indicative of goat cheese, Pure Luck offers bright, grassy, tangy flavors, but also provides the quintessential crumbliness and crunchiness of an aged cheddar.

Considering the milk...

• pasteurized goat & cow’s milk aged 6 months

What’s the Type?

• farmhouse cheddar

Where in the world?

• Goat Rodeo Farm & Dairy in Allison Park, Pennsylvania

This cheese is named for the flowers of the Eastern Redbud tree. Boxcarr Handmade Cheese is run by siblings Samantha and Austin Genke. The paste is firm and nutty, while the rind gives a touch of smoke and bright, grippy zing.

Considering the milk…

• pasteurized cow & goat’s milk

What’s the type?

• hard

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Serve with fruit and honey, roasted nuts, avocado and everything crumble, or straight with a spoon- every way you eat this, it is simply perfect with just the right amount of salt and moisture.

Considering the milk...

• pasteurized cow’s milk

What’s the Type?

• fresh, ricotta

Where in the world?

• Maplebrook Farm in North Bennington, Vermont

Insanely creamy and tangy with a stellar doughy texture in the paste and fluffy pillows of goodness from the rind

Considering the milk...

• pasteurized cow’s milk aged 2-9 weeks

What’s the Type?

• bloomy geotrichum rind

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Spread it on a bread, cover it with salted tomatoes, enjoy it with berries, smear it on a bagel- no joke put this on everything!

Considering the milk...

• pasteurized cow’s milk with no age

What’s the Type?

• fresh

Where in the world?

• Chapel’s Country Creamery in Easton, Maryland

Milky and creamy on the palate with bight spicy kicks, this triple creme is perfectly spicy and balanced

Considering the milk...

• pasteurized cow's milk 

What’s the Type?

• bloomy triple creme

Where in the world?

• Tulip Tree Creamery in Indianapolis, 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

Stunning 1/3 lb wheels of fresh goaty deliciousness that are the definition of eating first with our eyes. Feast away on the delicate, tart, and lactic with its fine and airy texture and flavors of fresh grass, herbs, and flowers. The rind is covered in fresh flower petals, herbs, and fennel pollen.

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a semi-hard flowered rind with no age

Where in the world?

•       Capriole Dairy in Greenville, Indiana

This donut of a wheel is dense and creamy with a long lactic and woodsy finish and a fluffy rind.

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• bloomy rind

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

This wonderfully delicate and creamy semi-hard goat's milk cheese is made using traditional cheesemaking techniques with modern equipment. With a long floral and granular finish, Verigoat is a perfectly delicious cheese- great for snacking, cheese boards, or cooking.

Considering the milk...

• raw goat's milk aged 3 months

What’s the Type?

• semi-hard

Where in the world?

• Valley Shepherd Creamery in Long Valley, New Jersey

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

These wheels are stunningly beautiful showcasing the color difference between the bright white paste and the dark ask rind. The beautiful cream line under the ashed rind gives way to a paste that is robust, unctuous, and earthy

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• ashed

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

This perfectly balanced sweet and savory hard cheese has a beautifully granular yet firm texture and flavors of roasted almonds and thyme with a long and subtly sweet and herbaceous finish.

Considering the milk...

• pasteurized cow’s milk aged 6 months

What’s the Type?

• hard

Where in the world?

• Chapel’s Country Creamery in Easton, Maryland

These wheels are fresh and young, this wheel is bright and tangy like cultured butter, but as it ripens, the paste turns rich and luscious with a mushroom-y earthiness.

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• bloomy rind bucheron style

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania