A fresh, creamy, pasteurized goats’ milk chevre named for the Mettowee river valley.  Perfect to enjoy alone or as an addition to salads, cooking, and baking.  It is available in 4-ounce, 7-ounce, and 2-pound chef’s wheels. Available spring, summer and fall, in keeping with our goats’ natural milk cycles.

 

Named after Consider Bardwell’s mother, Experience is the sharp, tangy, natural product of gentle cave aging our fresh Mettowee chevre. With a delicate bloomed rind, this is a brilliant and bold stand-alone cheese that also works beautifully in salads and savory dishes. It is available in 4-ounce, 7-ounce, and 2-pound chef’s wheels.  Seasonal availability.

 

A firm yet crumbly, sharply tangy and salty raw-milk cheese in the Greek Feta style, made from goat’s milk and aged in brined whey.  We often drizzle this cheese with a little light oil and herbs but it is also a great addition to fresh green salads and pizza.  It is available by the round or wedge, or crumbled and marinated in 8-ounce containers.

 

An aged, raw-milk, washed-rind goat’s milk peasant tomme.  This cheese has a nutty and earthy rustic bite; however due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note.   This cheese is a bold addition to any cheese board as well as for use in salads and savories such as quiche, risotto, or mac and cheese.  It is available throughout the year in 2-3 pound pound tommes as well as by the wedge.

 

An aged, raw-milk, washed-rind Jersey Cow’s milk cheese made in the style of Italy’s Taleggio region. Available beginning March 2007.

 

An aged, raw-milk Jersey Cow’s milk cheese inspired by European Alpine cheeses. Available beginning May 2007.