This is our classic, best-selling and award-winning goat’s milk with cow cream triple creme cheese, with a fragrant and powerful truffle line. We paired with Truffleist from New York City to create this cheese. The truffle bits and oil infuse throughout the entire cheese, making each bite creamier than the last as the cream from the cheese and oil combine. This is a can’t miss cheese. Sold in our button format.
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.
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.
Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre®, Midnight Moon® is nutty and brown buttery up front with a long caramel finish.
This raw, (mostly) Jersey cow milk blue has no buttermilk in it; however, the dominant lactic flavor of this cheese may remind you of that rich, tangy dairy product. As assertive blue, it is tongue-shockingly good, with a texture perfect for the table, or for crumbling over a salad or melting on a burger. Made in Wisconsin by Roth Kase.
Wisconsin`s only cave-aged Cheddar, this variety has a creamy color and distinctive rind that develops in the open-air cave, where natural molds flourish and add beautiful character to the cheese. Sid says its earthy flavor is reminiscent of the cheese his family made more than 100 years ago.