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Cheese Varieties
Cow:
Dorset -A range of aged, raw-milk, washed-rind Jersey Cow's milk cheeses. During the winter season, we like to give our Oberhasli girls a break. During this time we bring in the best cow's milk we can find and produce anything from simple Danish Havarti to rustic Italian Alpine cheese and a rich, fruity rustic tomme. Like Manchester, our Dorset's are a lovely addition to any cheese board as well as for use in salads and cooking, try them in a frittata, with pizza and pastas, or a simple cheese sandwich! It is available in 2-3 pound or half pound tommes throughout the year as well as by the wedge.
Goat:
Mettowee -A fresh, creamy, pasteurized goats' milk chevre named for the Mettowee river valley. Perfect to enjoy alone or as an addition to salads, cooking, and baking. It is available in 4-ounce, 7- ounce, and 2-pound chef's wheels.
Goat:
Experience -Named after Consider Bardwell's mother, Experience is the sharp, tangy, natural product of gentle cave aging our fresh Mettowee chevre. A brilliant and bold stand-alone cheese that works beautifully in salads and savory dishes, lending a gorgonzola-like flavor. It is available in 4- ounce buttons and 7-ounce rounds.
Goat:
Danby -A firm yet crumbly, sharply tangy and salty raw-milk cheese in the Greek Feta style, made from goat's milk and aged in brined whey. We often drizzle this cheese with a little light oil and herbs but it is also a great addition to fresh green salads and pizza. It is available in small rounds and chef's wheels.
Goat:
Manchester -An aged, raw-milk, washed-rind goat's milk peasant tomme. This cheese has a nutty and earthy rustic bite; however due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. This cheese is a bold addition to any cheese board as well as for use in salads and savories such as quiche, risotto, or mac and cheese. It is available in 2-3 pound or half pound tommes throughout the year as well as by the wedge.
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