Cheeses
Award-winning farmstead cheeses crafted in our creamery range from bloomy rinds in the style of the Loire Valley of France, to aged hard cheeses called tommes, traditionally found in the Pyrenees Mountains.
Our Whiteface Mountain cheese is a soft ripened cheese with a bloomy rind. This cheese takes the shape of a pyramid in the spirit of a Pouligny-Saint-Pierre of the French Loire Valley. It has a mild sour and salty taste followed by a sweet nuttiness, reminiscent of Brie or Camembert. The cheese is best consumed within 4 weeks of purchase. As the cheese ages, it becomes much creamier and the flavors intensify. This cheese is made with pasteurized goat’s milk and aged at least 14 days prior to market. This cheese was a 2009 award-winner at the New York State Fair.
The Barkeater Buche is similar to the “Whiteface Mountain” except that it takes the form of a log, has a vegetable ash on the exterior, and is slightly firmer. The French Saint Maure de Touraine is the inspiration behind this cheese. This cheese is made with pasteurized goat’s milk and aged at least 14 days prior to market. This cheese was awarded 1st Place in 2009 by the American Cheese Society.
Fresh Chèvre is simply a soft goat cheese. We make six flavors of fresh chèvre using herbs grown in our garden, and one unflavored chèvre for the purists. This cheese is sold in 5-ounce packages. If you plan to save this cheese for more than a week or two, try freezing it. When you are ready to use it, simply place it in the refrigerator overnight. This cheese is made with pasteurized goat’s milk and is not aged prior to market. Our "Garlic, Cilantro, and Hot Pepper" flavor was awarded a silver medal at the New York State Fair.
We also make a Greek-style Fet.A.Ccompli which is packaged in brine and has an extremely long shelf life of six months or more. This cheese is salty with a tangy flavor and is a favorite among feta lovers. The cheese takes the form of a block and will crumble easily onto a salad or pizza. You can also smother this feta with honey and serve with crackers for a delightful appetizer. It is made with raw goat’s milk and is aged at least 60 days prior to market. This cheese won two prestigious awards in 2009 from the American Cheese Society and the American Dairy Goat Association.
The Au Sable Valley Tomme is the newest addition to our repertoire. The recipe originated in the Pyrenees Mountain and makes a mild, hard cheese with a golden rind. This cheese is made in large wheels cut into wedges for sale. This cheese is made with raw goat’s milk and is aged at least 60 days prior to market. This cheese was awarded 3rd Place in 2009 by the American Dairy Goat Association.