We coat sheep and cow curds with an Adirondack maple reduction and then form the curd in a crotin size mold. We let them age to bloomy rind perfection in our aging cave and then pat them with edible pine black ash for both a dramatic finish and ripening effect. This cheese is a true symphony of traditional Adirondack flavors.
Awards: U.S. Cheese Championships (2019 First Place), American Cheese Society (2018, Second Place for Mixed Milk Cheeses).
Nettle Meadow Sanctuary Farm is the home to well over 130 farm sanctuary animals and a cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990. Visit our Farm & Sanctuary page to learn more.
Lamb Chopper is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove Chevre label. Made from pasteurized sheep`s milk, the cheese is aged for 3-6 months to produce a paste that is deep buttery in colour with a smooth firm texture. Flavours are sweet and buttery at initial stage of ripening but develop an incredible sweetness of caramels and nutty undertones as it fully matures
Bayley Hazen Blue has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
Our signature offering, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!