Products

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 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

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

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

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 

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

Judged “best cheese in the world” at the 2019/202 World Cheese Awards, Rogue River Blue is a true showstopper. Made from organic cow's milk during autumn then aged for 9 months and wrapped in pear liqueur soaked Syrah grape leaves. 

Considering the milk...

• pasteurized cow’s milk aged 9 months

What’s the Type?

• blue

Where in the world?

• Rogue Creamery in Central Point, Oregon

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

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

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