Cheese

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

These ashed and bloomy wheels are beyond satisfying with their fudgy paste and tangy palate. Wheels have a bright white, tangy, and fudgy paste with a shockingly contrasting rind coated in French pine ash.

Considering the milk...

• pasteurized goat’s milk aged about 2 weeks

What’s the Type?

• ashed

Where in the world?

• Prodigal Farm in Rougemont, 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 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

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

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