Cheese

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

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 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

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

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

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

A bright and lactic bloomy perfect for savoring spread on bread and crackers or eating out of hand. It is creamy and gooey with a mushroom, onion, and floral 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

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

A bold and pungent blue worthy of consideration by any true-blue lover. It is pleasantly smooth and sweet with caramel like notes that finish very sweet and grassy.

Considering the milk...

• pasteurized cow’s milk aged 5 months

What’s the Type?

• blue

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

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

Washed with Cutlass Vienna Lager from Heavy Seas Brewery in Baltimore, this stinky washed rind is tangy and pungent with notes of dried apricot, herbs, and finishes with bright acid

Considering the milk...

• pasteurized cow’s milk aged about 1 month

What’s the Type?

• washed

Where in the world?

• Chapel’s Country Creamery in Easton, Maryland

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

This fresh cow's milk cheese is perfect for topping salads or spreading on bread. Each tub contains ¼ lb and tastes like a lactic whipped butter. Think chèvre- but with cows.

Considering the milk...

• pasteurized cow's milk with no age

What’s the Type?

• fresh

Where in the world?

• Prodigal Farm in Rougemont, North Carolina