Trillium: A triple cream, mold ripened cheese inspired by the French classics — Camembert and Brie. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: triple cream, mold ripened

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

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Awards

2017 Good Food Award Winner

2016 Midwest Dairy Competition - Blue Ribbon Winner

Foxglove:  This double cream, washed rind cheese has a soft consistency and earthy, more pungent flavors created by a mixture of cultures (yeast, salt, & Hubbard and Cravens Porter Beer made by Thr3ee Wise Men Brewery) applied on the distinctive reddish-colored rind.  If you have trouble choosing between a Taleggio and Epoisses, this cheese may hit the spot.  The Foxglove ages from four to eight weeks.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: double-cream, washed rind

Wine Parings:

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Tiger Lily:  This unique and very creamy cheese is a mix between a French Tomme and Italian Tallegio cheese.  Very smooth and decadent with a unique rind.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: washed rind

Wine Parings:

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Dutchman’s Breeches – a double cream, mold-ripened cheese which is made with a special blend of our own buttermilk, 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.

Size: 8 oz. squares.

Milk Type:  pasteurized cow

Style: soft-ripened

Wine Parings: -coming soon

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Snap Dragon – a creamy mold-ripened whole milk cheese 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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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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Larkspur Blue: This blue-veined cheese made from pasteurized cows' milk has a mild blue flavor when young (6 weeks) then it becomes softer in consistency and stronger in flavor as it ages (8-9 weeks).  It's an ugly cheese but, it tastes great!

Size:  4 pound wheels and 8 oz. wedges.

Milk Type:  pasteurized cow

Style: blue-veined

Wine Parings: Shiraz, Syrah, Zinfandel, Nebbiolo

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Beer Cheese:   This cheese is a semi-soft creamy cheese with hint of sharpness and a nice beer finish.

Available in 4 pound wheels and  approx 8 oz. wedges.
 

Milk Type:  Pasteurized cow

Style:  Semi-soft beer cheese

Pairings:  Savignon blanc or your favorite beer

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Click here to see our current line-up of beer cheeses!

Nettle - a fresh cheese, similar in texture to Chevre, made with cows milk.  Very mild and velvety texture and covered with mint, sage & nettle leaves on the ouside for a super fresh finish.  Perfect for a picnic!  

Awards:  2017 American Cheese Society Competition Winner - 2nd Place

Available in 6 oz pieces.

Milk Type:  pasteurized cow

Style:  Fresh bovre-style cheese

Pairings:  Savignon Blanc & blended red wines

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Fromage Frais: A soft, creamy, fresh cheese made out of whole cows milk and cream.

Awards: 

2016 American Cheese Society Winner - 3rd place

Avalable in 8 oz. tubs.

How to Use: vegetable dip, salmon/roasted vegetable topper, sandwich spread, cracker spread, mix in mashed potatoes and/or with eggs, enrich sauces or just eat it by the spoonfull. :) Seriously, there are unlimited uses for this cheese!

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.