Farmstead Goat Cheeses

FRESH CHEVRE

This is the simplest, purest cheese we make – no aging, no flavoring – so, it is the clearest reflection of our pasture management, goat herd practices and, ultimately, our milk quality.  The texture is smooth and creamy.  The taste is mild and pleasantly acidic. This cheese is delicious on its own or as an ingredient in your favorite recipes.  Add a dollop to most any kind of salad. Use it as the base for a rich pasta sauce.  Or make Caitlin’s impressive goat cheesecake.  Perhaps the best thing about our fresh chevre is that it freezes beautifully. This means you can stock up and always have a container handy whenever you need it.

FRESH CHEVRE FLAVORED WITH . . .  

Adirondack Maple Syrup – The lemony taste of fresh chevre is perfectly balanced by the subtle sweetness of maple syrup.  

Basil and Garlic – Our best-selling flavor. Available seasonally.

Basil Pesto – When basil is abundant, we make up batches of pesto and stow them away in the freezer.  Months later, when summer is a distant memory, we spoon some atop our fresh chevre to help rekindle those lazy, hazy, crazy days. Available seasonally.

Chives – This flavored chevre has a devoted following. Available seasonally.  

Dill – Delicious on a bagel with lox, capers and thin red onions. Available seasonally. 

Garlic, Cilantro and Hot Peppers – A south-of-the-border flavor inspired by our good friend and cilantro fiend Wayne Ignatuk. Available seasonally.  

Olive Oil and Cracked Pepper – Serve with cocktails on some tasty bread or a savory cracker.  

**We use maple syrup from South Meadow Farm in Lake Placid.  

Garlic, herbs and hot peppers come from our very own garden.  Occasionally we get these ingredients from other local farms.  

A certified organic grower in California is the source for our olive oil. 

The sea salt we use is solar-evaporated from the clean Pacific waters off the coast of California.**    

 

FET.A.CCOMPLI

Our Greek-style feta is made from raw goat milk and aged for a minimum of 60 days. This bright and crumbly cheese maintains the light and clean flavor of a fresh cheese, despite the aging process. Packed in brine, our feta retains its moisture and has a shelf life of at least six months. Our feta is an incredibly versatile cheese and makes a great addition to a variety of dishes – salads, pastas, burgers, eggs and pizzas. The saltiness of our feta pairs well with a variety of libations from pale lagers and wheat beers to a bold Zinfandel.

Awards: American Dairy Goat Association, Second Place (2013); American Dairy Goat Association, Third Place (2009); American Cheese Society, Second Place (2009)

 

BARKEATER BUCHE

A soft-ripened cheese made with pasteurized goat milk, the Barkeater Buche is our Adirondack response to the Loire Valley’s Sainte-Maure de Touraine. The name is a nod to Adirondack history. When young, the buche has a cohesive texture that is tangy, bright and citrusy with the thin layer of vegetable ash keeping the flavors mild. As it ages, the log becomes creamier and buttery with a more pungent flavor developing throughout the cheese. The Barkeater Buche pairs well with a Chenin Blanc, Sancerre, or other dry white wines. Available May through December/January

Awards: American Dairy Goat Association, First Place (2013); American Dairy Goat Association, First Place (2009)

 

WHITEFACE MOUNTAIN

With its striking pyramid shape, the Whiteface Mountain was named for the high peak that watches over Asgaard Farm. A soft-ripened cheese with an edible bloomy rind made with pasteurized goat milk, this cheese has quickly become our unofficial signature cheese. When it’s young, the cheese bursts with a complex flavor that is both tangy and buttery.  As it ages, the cheese oozes with a robust and lingering earthiness. The Whiteface Mountain pairs nicely with a range of wines - dry or sweet sparkling wines, crisp and fruity whites, and smooth medium-bodied reds. Available May through December/January

 

AU SABLE VALLEY TOMME

Our natural rind hard cheese is made with raw goat milk and aged for a minimum of 60 days in our own cheese cave. In the style of Alpine cheeses from the Pyrenees Mountains, our Au Sable Valley Tomme is our most complex cheese with a flavor that changes dramatically over time. While it is typically available all year long, the first wheels of the season have a mild nuttiness, while also being buttery and slightly sharp. Our end-of-the-season wheels have a much sharper flavor with a dense and firm texture. While not as sharp as Parmesan, our Tomme is great for shaving and grating for use in your favorite dishes. The Au Sable Valley Tomme pairs well with a light-bodied Pinot Noir or a more fruit-forward Cabernet Sauvignon.

Awards: American Dairy Goat Association, Third Place (2009)

 

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