Medium temperature curd management, hand forming and molding. Washed curd texturing with a vegetable ash center line. Ten pound wheel.

Ninety days aging on wood in high humidity.  Washed rind several times per week resulting in a tacky rind. Supple, semi soft interior.

Mild taste and leaves a wonderful, nutty aftertaste. Complex and fruity  with a slight zing. The pâte is supple, springy, and silky when touched, yet dry and sticky at the same time. The vegetable ash separating the cheese makes a dramatic presentation and has a complex, bold flavor. Can be the centerpiece of any cheese plate, used on sandwiches and melts well.

Traditional Gouda with Nettles added to the curd during processing and before final molding. Made from full fat Jersey cow milk. Ten pound wheel.

Traditional Gouda with Nettles added to the curd during processing and before final molding. Made from full fat Jersey cow milk. Ten pound wheel.

Semi-hard, with a stick to the roof of your mouth, smooth texture and containing a few holes. The Nettles inclusion adds a vegetal, almost meaty component that has propelled Nettlesome to our top 5 over the last twenty years.

Our signature product is simple utilizing the properties of grass fed sheep milk. Due to the elevated protein levels in sheep’s milk, the milk turns to a curd in just twenty minutes. It is quickly cut into 1cm cubes and molded into 5 pound wheels.

Ninety days on Ash boards is enough to free the flavors and aromas locked in fresh sheep’s milk.

Underneath its moldy, iron-gray rind hides an ivory-colored body that is somewhat granular and creamy in its texture and melts very easily. The flavors are rich and robust – reminiscent of nuts and toasted wheat, sweet and slightly grassy.

The base Manchego process is followed (see shepherds basket) with the addition of cracked white peppercorns right before the cooked curd is molded.

Five months minimum is what’s needed to allow the milk and rennet to reach the full flavor profile. The wheels are brushed regularly but the rind is allowed to mold naturally.

At five months the cheese has an intense and mature flavor with distinctive buttery notes coupled with a full and fruity flavor. The cracked white peppercorns scattered throughout the cheese add a mild but distinct zing which blends rather then overwhelm the base sheep cheese flavors

Fresh sheep milk is warmed and infused with saffron petals before production starts. Cheesemaking here is simple as with most sheep milk cheeses allowing the natural goodness of the milk to create the product. Green peppercorns are scattered throughout the curd before molding into five pound wheels.

Aged on Ash wood boards for three months while allowing natural molds to populate the rind while brushing down any overgrowth.

The flavor ranges from mild to medium piquant, depending on how mature it is, and it has a characteristic aroma with light notes of saffron.

Traditional Gouda with Hot peppers and Jalapenos added to the curd during processing and before final molding. Made from full fat Jersey cow milk. Ten pound wheel.

Ninety days minimum aging on Ash wood slabs in cave room at 50-54f.

Semi-hard, with a stick to the roof of your mouth, smooth texture and containing a few holes. The hot peppers and sliced jalapenos inclusion adds the desired heat.

The Manchego name is synonymous with sheep milk and our version stays true to tradition. Using homemade lamb rennet enhances enzyme activity that adds flavor nuances to the final product. Basket molds are used to create the traditional cross hatch pattern.

Five months minimum is what’s needed to allow the milk and rennet to reach the full flavor profile. The wheels are brushed regularly but the rind is allowed to mold naturally.

At five months the cheese has an intense and mature flavor with distinctive buttery notes coupled with a full and fruity flavor. The milk and rennet combine to create an apparent acidity which simulates a dry tone while also releasing a nutty, caramel taste.

Smoked sheep milk cheeses dominate many cultures because they were created accidently and naturally while drying around the smoke filled production sheds. We use fully mature wheels and smoke with applewood for 8-10 hours.

Before smoking, ninety days on Ash boards is enough to free the flavors and aromas locked in fresh sheep’s milk.

The rind turns brown and oily while the interior displays tones of caramel and nuttiness that only sheep cheese can achieve at three months.

Traditional long age Alpine cheese. Thermophilic process requires very small curd cut and subsequent heating to 120 degrees F. The handmade screw press and teak wood boards help press these jumbo sized 40 pound wheels.

Eighteen Months aging on Ash wood slabs in cave room at 50-54f. Rind is washed irregularly with our morge.

It is a semi-hard cheese, pale yellow in color, with a texture that is supple, grainy, firm, and crystalline. Its flavor is deep nutty, smokey, fruity and sweet.

Traditional Pecorino Romano production. Curd is cut very small with subsequent heating to over 120F. Wheels are molded at over 50 Lbs each and pressed for over a day. Salting takes place over 10-12 days.

Minimum 5 months and up to 18 months on Ash wood slabs in our cave at 50-54f and over 85% humidity.  The rind is rubbed with olive oil regularly to reduce mold growth and seal in moisture

It is a hard cheese, pale yellow in color, with a texture that is supple, grainy, and crystalline after 8 months. Its flavor is deep nutty, smokey, fruity and sweet. As the only sheep milk Romano made in the US, our take is not a copy.  It is less salty, very approachable, granular, aromatic and just a joy to snack on.

The high protein levels in sheep milk require close attention and fast action. After the curd is cut and warmed up, additional staff waits for the bucket of black truffle shavings to be added before joining the crew to mold before the curds cool down. The 5 pound wheels are drained quickly and pressed for two hours.

Ninety days on Ash boards is enough time to free the flavors and aromas locked in fresh sheep’s milk and allow the truffle’s essence to permeate the wheel.

Truffle dominates, with a purpose. It marries the mature sheep cheese texture creating a flavor combination for the ages.

Traditional Alpine cheese. Thermophilic process requires very small curd cut and subsequent heating to 120 degrees F. Twenty pound wheel.

Twelve Months aging on Ash wood slabs in cave room at 50-54f. Rind is washed irregularly with our morge.

It has a mild smell and an intensely fruity, buttery and hazelnut flavor, with the balance of acidity and sweetness, followed by a lingering aftertaste.

A dryer blue requires much hand work in the vat as the curds are turned over for ninety minutes and mixed with salt. When deemed ready, the curds are piled into large baskets and allowed to knit together overnite. The nine pound wheels are pierced and aged for ninety days.

Ninety days, thirty of which are spent open, bluing, and the balance wrapped in aluminum foil, maturing.

A more approachable blue with a milder finish. A dryer version of our famous Crema cheese with a less spicy finish.

Traditional cloth bound cheddar. The slabs are hand stacked in a nine hour process that produces 22 pound truckles which are bound in their own linen cloth.

Twelve Month on Ash wood slabs.

Our classic cloth bound cheddar is nutty and sweet, with a subtle tangy finish. The aging produces a pronounced sharpness that is balanced by the cheese’s creamy, melt-in-your-mouth texture.

A rather simple semi-hard, cooked curd goat cheese using home-made goat kid rennet. Raw goat milk is cultured, renneted and cut into small cubes which are then heated before the whey is removed and molding takes place. Bricks are about five pounds.

Simple aging on Ash wood slabs. Three to five month in our main hard cheese aging room. Growing molds are brushed off regularly.

The simplicity, smooth texture and somewhat fruity mild goat taste has propelled Verigoat to our top 3 in five years.