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Types of Cheeses Please stop by the Creamery's Sheep Shoppe (or one of our markets) and taste some of our farmstead cheeses. You may purchase even a 1/4 Lb of cheese after tasting or, if you are too far away from us we can send cheese to you. |
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Oldwick Shepherd
Shepherd's Basket
Ancient Shepherd
Smokey Shepherd
Bababloo
Crema De Blue
Tartuffo Shepherd
Shepherd's Logue
Baby Shepherd
Sheepamid
Peppercone Made from our sheep’s milk mixed with a bit of Jersey cow milk. The consistency of creamy goat cheese with a few briney green peppercorns for a zest. A thin white edible rind. Only at out shop and farm markets. Ash log Made from our sheep’s milk mixed with a bit of Jersey cow milk. The consistency of creamy goat cheese. Made from two milkings with a layer of thin vegatable ash in the middle. Use a knife to cut thin slices. Only at out shop and farm markets. Califon Tomme
Nettlesome
Carameaway
Fairmount
Valley Thunder
OktoberKASE
Scent-sation
Shepherd's Cushions
Crème and Quark Series We make a bunch of handmade, old fashion fresh cream cheeses for our Shoppe and for the farmer markets. Here is what they do not contain: gums for thickness, added whey proteins, cream or preservatives. They are available in plain, garlic and or Tuscan herbs. They can be called cream cheese, fromage Blanc or quark and our customers appreciate the effort we put into making small quantities of these. Available May- December. Ricotta Series
Jersey Fresh Mixte Our only pasteurized semi-hard cheese. Made and sold within 12 hours of milking. We make this in the summer only because we wanted to give our clients a reason to stop buying process cheese. They sure did. This is only sold at our Shoppe and in farmer markets June- October. Tetichka Made from mixed milk with bits of garlic and cracked white pepper. A fun cheese and way more exciting then its Spanish cousin. Brielle The classic. mixed milk. Ripened to perfection in our cave. Dont even think about a microwave. Only at our shop and markets. Ewegurt
Cheese Maker Specials Only at our Shoppe and at some farmer markets do we offer random selections of cheese we make during lonely nights in the production room followed by months of aging in our cave. They vary from a 'pecorino pepato' style to an Austrian pumpkin seed cream cheese for Halloween. Some are truly great, but we don't know how to make them again ...
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Made from our raw sheep's milk. A cave ripened, raw milk cheese that develops a brownish–white mold exterior during its 3-4 month stay in our cave. Great earthy aroma, nutty smooth finish. Just a wonderful Pyrenees style sheep’s milk cheese. Can be used in both cooking and on the cheese platter and stands up to your best red wine... A perfect cheese to serve someone who is a bit wary of a "strong" cheese but it will amaze the 'fromager' in the house. Available nationally.
Average wheel weighs about 5 Lbs. Batches vary based on pasture grass, temperature and time of year. Available at our shop, farm markets and retailers nationally.
Made from our raw sheep’s milk. A mold ripened traditional Basque raw milk cheese aged a minimum 4-5 months in our cave. The basket imprint may remind you of a Manchego but the flavor is deeper. Available at our shop, farm markets and a few regional retailes.
Made from our raw sheep’s milk. Mold ripened. Crusty rind. deep flavor. A bit crumbly. A special treat because it must age at least 18 months. Get a sliver only at our shop and farmer amrkets when available. Sold out till summer 2007.
Made from our raw sheep’s milk. Cave aged for min 8-14 months and smoked over apple wood ambers. Oily deep flavor. Brown sticky rind. Available at our shop and farm markets. Each wheel is approx 5 Lbs.
A cave aged Blue made from mixed milk. Ripened minimum 90 days but normally up to 6 months.. Just your regular super hand made mind numbing blue available at our shop and at farm markets.. 
All that needs to be said is that this the "ice cream" of the blues. Addictive and dangerous. A cave aged Blue made from raw mixed milk. 
Made from our raw sheep’s milk. Mold ripened for minimum 3 months. Contains black Tuscan summer truffles. An intoxicating aroma that lives in harmony with the sheep milk nuances. Buy a tiny bit. Very limited supply. Each wheel is a bit over 5 lbs.
Made from our raw sheep’s milk. Mold ripened for minimum 4 months. We make this in a brick shape with an external rub of Provencal herbs. Just enough to impart a wonderful herbal undertone but not enough to stifle the natural sheep’s milk components. Each logue is about 5 lbs. Very limited supply available at our shop and at farm markets. Offered in the recent Williams Sonoma Holiday catalog American farmstead selection. 
Our answer to Petite basque. Made from our raw sheep’s milk using our home made lamb rennet resulting in a rich little package. Mold ripened for minimum 3 months. Each Baby is about 1 lb. Very limited supply available at our shop and at farm markets. 
Made from our sheep’s milk mixed with a tiny bit of fresh Jersey cow milk. The consistency of creamy goat cheese but the flavor... Oolala. definitely NOT goaty. A thin white edible rind. available plain and dill coated. This makes us happy at breakfast with a crusty baguet. Only at out shop and farm markets.
Made from mixed raw milk. The non sheep portion is from our neighbor’s brown cows. A true mouthful. Creamy, tangy with an unforgetfull finish. Some of us are eating this all day long… On sandwiches, for snacks, on melts etc etc Aged 3-6 months in our cave. Wheels vary from 12 to 30 Lbs. Available at our shop, farmer markets.
Very few ingredients deserve to be inside a cheese wheel. Stinging nettles is one that wins a prize. Made from mixed milk as in Califon Tomme.
The general comments at our Shoppe is that there are grass meat undertones to this mouthful of a cheese. A full wheel is about 12 lbs. Available at our shop and farmer markets.
Under duress from friends from the Netherlands, we made a mixed milk cheese with caraway. Then we couldn’t stop because of the demand. It is from raw milk, mold ripened in our cave for several months. Frankly, when no one is looking, we sneak a bite. There is something about that marriage of ingredients inside that creamy pate of a cheese that makes sense. Available at our shop and farmer markets.
Raw mixed milk. Aged in our cave from 8-15 months. Hard smooth pate. Dense body. Definitely a mountain cheese with pasture and fresh mountain aroma. The dense flavor packed into every bite is tough to describe. Available at our shop and farmer markets. Made in 14-16 lb wheels.
Made from raw mixed milk. In our cave for 5-7 months. Hard pate, sharp and resembles a real farmstead cheddar, probably because we use the cheddaring process to make it. Some wheels are cloth bound. Available at our shop and farmer markets. Each wheel is about 13 Lbs. 
Made from The richest sheep milk of the season which arrives in early october and is 'diluted' with a bit of Fresh jersey cow milk. Offered for sale the following April until sold out. If you see the cheese with dimples on the side, grab it. Available briefly at our shop and farmer markets. Each wheel is about 12 Lbs. 
Raw mixed milk. A washed rind cheese with all the Normandy baggage. Aromatic (a.k.a. stinky in some circles.) But what flavor! Supple and soft body. Slightly addictive. Only at our shop and some markets.
Made from our sheep’s milk. A fluffy white little cushion sometimes aged and sold in a collector clay bowl. It’s all in there: creaminess, full flavor, lingering finish. If you were raised on supermarket Camambert this may not look familiar. 
Available only at our shoppe and farmer markets April - December, this fresh traditional cheese is made from pure sheep whey. Sold in 1Lb containers. What a treat on salads, in pasta and for deserts. Also available as Ricotta Salada in precut slices. Available May-December.
Our addictive pure sheep’s milk yogurt in 6 oz cups. Made in the Greek /Bulgarian superthick style. Passes the upside down with spoon — no movement test. Made only while we milk our sheep from April 10 to November 15. Counseling available for those addicted to this little creampot. Available at our shop and markets April to January.
