Trillium is a triple cream, bloomy-rind cheese inspired by the French classics, Camembert & Brie.  It has a soft buttery texture with rich smooth flavors & gentle lactic tones.    
 

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: triple cream, bloomy-rind

Wine Parings: Full-flavored white wines and mild-to-medium red wines - Chardonnay, Pinot Noir

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Awards

2019-20 World Cheese Award, Bergamo, Italy - Silver

2019 US Championship Cheese Contest Winner (score 98.85)

2018 American Cheese Society Award Winner - Blue Ribbon Winner

2017 American Cheese Society Award Winner

2017 Good Food Award Winner

2016 Midwest Dairy Competition - Blue Ribbon Winner

Foxglove:  This double cream, washed rind (stinky)cheese has a soft consistency (as shown in photo) when young and breaks down to a runny/scoopable cheese as it ages.  It has an earthy, more pungent flavors created by a mixture of cultures (yeast, salt & beer) applied on the distinctive orange-colored rind.  If you enjoy Epoisses style cheeses, this cheese may hit the spot.  The Foxglove ages from four to twelve weeks.  Click here to learn more about washed rind cheeses.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: double-cream, washed rind

Wine Parings:

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This unique and very creamy cheese is a mix between a French Tomme and Italian Taleggio cheese.  It is a washed-rind style cheese so, it can be quite stinky at times.  Very smooth and decadent with a unique rind.  Click here to learn more about washed rind cheeses.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: washed rind

Wine Parings:

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Chicory – a double cream, internal and external blue.  It has a mild flavor and richness inspired by gorganzola dolce.

Size: 10oz. squares.

Milk Type:  pasteurized cow

Style: soft-ripened, internal, external blue

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Snap Dragon – a creamy mold-ripened triple cream cheese (Trillium) filled with habanero peppers – for the hot pepper cheese lover.

Size: 8 oz. squares

Milk Type:  Pasteurized cow

Style:  soft-ripened flavored with peppers

Rennet:  vegetarian-friendly

Pairings:  Savignon Blanc (to help cool your mouth), Pinot Noir (to intensify the heat)

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Dutchman’s Breeches – a double cream, mold-ripened cheese which is made with a special blend of whole milk and cream and covered with a mixture of white and blue molds – it’s ugly but has a unique flavor and a velvety texture. This cheese is made  quarterly.

Awards

2019 American Cheese Society Award Winner

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: soft-ripened

Wine Parings: -coming soon

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Haymaids: This mild, semi-soft, natural rind cheese is inspired by cheeses traditionally hailing from the European alpine region. Aged six to eight weeks, Haymaids has sweet tones, a subtle nutty flavor.

Size:  Available in small basket-shaped wheels of approximately 4 pounds, and 8 oz. wedges.

Milk Type:  pasteurized cow

Style: semi-soft Alpine style

Wine Parings: Savignon Blanc, Sweet Wines

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Nightshade  - a long-aged cheese made to taste as if Gouda and Cheddar were combined...the buttery mellowness of a Gouda with a slight Cheddar sharp finish! A washed curd style cheese aged at least 7 months and some times over 12.

Size:  Available in small basket-shaped wheels of approximately 4 pounds.

Milk Type:  pasteurized cow

Style: Semi-Hard

Wine Parings: Red Wine & Crusty Bread

Hops (Beer Cheese):   This cheese is a semi-soft double cream cheese infused beer cheese -  with each batch being made with a different local/regional beer.

Click here to hear about our beer cheese program.

Available in 4 pound wheels.

Awards

2018 American Cheese Society Award Winner - Blue Ribbon Winner

Milk Type:  Pasteurized cow

Style:  Semi-soft beer cheese

Pairings:  Savignon blanc or your favorite beer

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Nettle - a fresh cheese, bright and crumbly, similar in texture to Chevre only made with cows milk.   Covered with mint, garlic, salt & nettle leaves on the outside for a super fresh finish.  Crumble on a salad or savory dish. 

Perfect for a picnic! 

Available in 6 oz pieces.

Milk Type:  pasteurized cow

Style:  Fresh bovre-style cheese

Pairings:  Savignon Blanc & blended red wines

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Awards: 2016 American Cheese Society Winner

Fromage Frais: A soft, creamy, fresh cheese made out of whole cows milk and cream.  Once the cheese is made, we add savory herbs to this cheese including basil, garlic, dill, pepper chervil, salt & pepper.  Inspired by Boursin cheese.  We add lactase to the milk when making this cheese to remove the lactose.

Avalable in 8 oz. tubs.

Pairings/Uses: Use as a vegetable dip, salmon/roasted vegetable topper, sandwich spread, cracker spread, mix in mashed potatoes and/or with eggs, top cucumbers, spread on crusty bread, pair with nuts, pickles & jam.   Enrich sauces or just eat it by the spoonfull. :) Seriously, there are unlimited uses for this cheese!

Awards: 2016 American Cheese Society Winner

Fresh Mozzarella: Our fresh mozzarella is a seasonal treat made from cows' milk and sold in brine to preserve its fresh flavor and delicate texture.
Available in approx 1/2 lb balls.

Cheese Curds:  Fresh cheese curds!  We are making, plain spicy sundried tomato  (a blend of sea salt, sundried tomato, garlic, onioin, black pepper, cayenne pepper & parsley), and working on a pesto variety.

-Not currently available-

Cultured Butter:  A traditional butter made from cultured cream and sea salt.  This butter has an amazing flavor and texture.  It's a must try!

Avalable in 8 oz. tubs.