Our Cheese
is produced from fresh whole milk from our own herd of Jersey cows. Below we have descriptions of all our current cheeses.
Belmont
This "pasta filata" or pulled curd cheese is named after the French word for "lovely hill." It has a stronger flavor than most provolone types and melts into lovely, long strings!
Boltonfeta
Bolton means "round hill" and we have plenty of those! This is our version of a Bulgarian style feta. Crumble it on a salad or add it to a casserole. Soak it in water for a time if you prefer a lower salt cheese.
Gouda Gold
Our first cheese and still a favorite. Silimar to gouda with a fine flavor that works equally well on a cheese tray or in an omelet. As "gouda" as it gets!
Ivory Lace
A havarti style cheese, smooth and mellow. Pair it with fruit or round out a sandwich. (two thumbs up from our daughter!)
Jaxon
An old English word that literally means "Jack's son." This Monterey Jack style cheese has hints of a cheddar flavor, a bit of tang, and is a good all around cheese.
Sheldon
This Swiss style cheese is made in smaller molds than the traditional swiss which limits the size of the "eyes" or holes that characterize those cheeses. However, all of the sweet, robust flavor is there. It shines in a quiche and goes well in a sandwich.
Temptation
A cold water wash before molding gives this colby style cheese a wonderful creamy texture. Surprise your taste buds and pair it with a gingersnap. Bet you can't eat just one!
Tye
English for common pasture. Our cows enjoy fresh pasture throughout the growing season. The lovely golden color in all of our cheeses comes from the green grass and is a hallmark of our quality. This romano style cheese is not yet dry enough for grating, but makes a lovely table cheese. (Our son's favorite!)