Buttercup is a Monterey Jack-style cheese made with a blend of pasteurized goat and cow's milk. The wheels are dipped in wax and aged for 30-60 days, which gives it a black wax rind, contrasted by the signature pale yellow interior.
Melt, slice or grate this versatile semi-soft, vegetarian cheese on ham-and-cheese sandwiches, macaroni and cheese, egg dishes, casseroles, quesadillas, or soufflés.

Buttercup

Haystack Mountain Goat Dairy

Herbes de Provence Chèvre is a classic semi-soft chevre shaped into logs and coated in Herbes de Provence (a classic French herb blend from Provence).
Its firm, creamy texture makes it ideal to sprinkle on pizzas, or served with Kalamata olives and warm crusty bread. Enjoy the cheese with a crisp white wine such as Sauvignon Blanc, Chenin Blanc or other fruity wines.

Herbes de Provence Chevre

Chèvre en Marinade is a creamy semi-soft chevre marinated in canola oil, minced garlic, and Herbes de Provence (a classic French herb blend from Provence) and packaged in jars. Eat as a snack straight out of the jar or crumble atop pizza, pasta, egg dishes, grilled or roasted vegetables, or salads. Use the reserved herbaceous oil to make salad dressings, sautéing or for tossing with pastas. Enjoy the cheese with a crisp white wine like Sauvignon Blanc, bubbles, or a Hefeweizen.
Chèvre en Marinade has won many awards; the most notable ones were at the American Cheese Society 2001, 2005, 2007 and 2012 competition.

Chevre en Marinade

Snowdrop is a surface-ripened, bloomy rind cheese made from pasteurized goat's milk. It has a thin rind beneath which the paste ranges from oozy and satiny to creamy, depending upon the ripeness of the cheese.When young, Snowdrop has a firm texture with a clean, tangy flavour. As it ripens (optimum is at 5 weeks), the paste grows creamy, satiny and oozy that's indulgent on the palate. Serve the cheese with a baguette or crackers or as a part of a cheese plate. It also tastes delicious with fresh fruit, dried fruit and preserves.Enjoy the cheese with a crisp white wine like Sauvignon Blanc or a cold lager.

Snowdrop

Sunlight is a semi-firm, raw goat's milk cheese aged for at least 60 days, during which it develops a sticky, pale orange rind and a medium intense, creamy mouthfeel. It has the best of both worlds: the textural features of a rustic Spanish cheese and the pungent aroma and rind of an Alpine wheel.
Grate/melt it over burgers, paninis, sandwiches, or savoury bread puddings. Enjoy the cheese with a Belgian ale, hard cider, or fruit-driven white such as Gewürztraminer or Riesling.

Sunlight

Smoking with applewood gives creamy semi-soft chevre logs a delicate, elegant complexity. It tastes delicious when crumbled atop roasted beets, winter squash, or grilled vegetables. Enjoy with a Weissbier or a soft red such as Sangiovese or Pinot Noir.
Applewood Smoked Chèvre has won many awards; the most notable ones were at the American Cheese Society 2003, 2005, 2006, 2012 competition.

Applewood Smoked Chevre

Bufala Soldier is a bloomy rind cheese made from a unique blend of cow milk, goat milk, and water buffalo cream. The cheese has the creaminess from cow’s milk, sweet cream note of the water buffalo cream balanced by the acidity and brightness from goat’s milk. Its creamy, earthy and buttery flavours taste luxuriant with preserved fruit or cheesesteak crostini. Bufala Soldier is a seasonal cheese produced only during the winter months. It placed second in the highly competitive Surface (Mold) Ripened Mixed Milk Cheese category at the World Championship Cheese Contest in 2014.

Bufala Soldier

Aspen Ash is a soft bloomy rind cheese covered in vegetable ash. It has a light and creamy texture with a great mouthfeel and amazing flavour. Serve the cheese with fresh fruits such as pears, grapes, raspberries and thin crackers.

Aspen Ash

Developed by Haystack Mountain founder Jim Schott, Boulder Chevre is a classic fresh chevre with mild, clean flavours accompanied by tangy, citrusy and grassy notes. The cheese is named after a landmark near the Niwot, Colorado dairy.Its firm, creamy texture makes it ideal to crumble on everything, from top of pasta or salads, egg dishes, spread on sandwiches or blended in other baked goods and cheesecakes. Taste especially beautiful, when paired with fresh or dried fruit, preserves or honeycomb. Enjoy the cheese with a crisp white wine such as Sauvignon Blanc, rosé, sparkling wine, or lager. Boulder Chevre has won many awards; the most notable one was at the 2001 American Cheese Society.

Boulder Chevre

Chile Jack is a Monterey Jack-style cheese made with pasteurized goat's milk and studded with mild, roasted Anaheim green chills from New Mexico. This mild, wax coated cheese has a creamy flavour with a subtle tang that goes well as a filling for quesadillas, enchiladas, chili rellenos, or omelets. Enjoy the cheese with an Oktoberfest or Märzen, or a Chardonnay.
Chile Jack has won many awards; the most notable ones were at the American Cheese Society 2011 and 2013 competition.

Chile Jack

Wall Street Gold is an Alpine-style aged raw milk goat cheese, named after the Wall Street mining district just west of Boulder. It is matured for one year, during which this cheese develops a firm consistency and a deep, earthy, nutty flavour. The cheese was awarded Best in Class in the Hard Goat Milk Cheese category in the 2013 US Cheese Championships.

Wall Street Gold

Haystack Mountain Feta is a brined curd white cheese made from pasteurized goat's milk. Packed in whey and brine, this mild and lactic Feta has a tangy flavour with a hint of saltiness. Its crumbly, slightly dry texture makes it incredibly versatile in the kitchen. Crumble atop pizza, pasta, salads, or grilled vegetables, make a mezze platter or simply use it to make fillings for sweet or savoury pastries. Dry, fruity white wines such as Chenin Blanc or Gewurztraminer, or lager, or Hefeweizen make a great match with Feta.

Haystack Mountain Feta

Haystack Peak is a vegetable ash-covered, pyramid-shaped, surface-ripened cheese made from pasteurized goat's milk. It has been named by Saveur Magazine as one of "America's 50 Best Artisanal Cheeses".The cheese is made in the style of Valençay with texture similar to Snowdrop. Flavours are evocative of mushrooms, cultured butter and earth while aromas remind of wet stone. The pyramids are aged at Murray's state-of-the-art caves, during which they are allowed to develop a rich nutty and intensely citric flavoured paste. Pair the cheese with dried fruit, toasted hazelnuts and a Lambic, Pilsner, or light-bodied red such as Beaujolais. Haystack Peak has won many awards; the most notable ones were at the American Cheese Society 2004, 2006, 2007, and 2009 competition.

Haystack Peak

Red Cloud is a semi-firm, raw goat's milk cheese with a washed rind. It is aged for at least 60 days, during which it develops pungent, barnyard aromas and notes of toasted nuts and freshly cut grass. The wheels exhibit a sticky, slightly gritty red rind beneath which lies a firm, creamy paste with a goaty kick.
Serve with fruits or dried fruits such as apricots, figs, plums, or muscatels. A floral IPA, sparkling wine, or crisp white such as Pinot Gris pairs well with this cheese.
Red Cloud has won many awards; the most notable ones were at the American Cheese Society 2007, 2008, 2009, 2010, 2012, 2013 competition and World Cheese Awards in 2008.

Red Cloud

Cracked Pepper Chèvre is a classic semi-soft chevre shaped into logs and coated with three kinds of cracked pepper.
Its firm, creamy texture and spicy flavour makes it ideal to sprinkle on pizzas, pasta or salads, added to savoury dishes or paired with fruits such as apples and pears. Enjoy the cheese with dry, fruity white wines such as Chenin Blanc or Gewurztraminer, or lager.
Cracked Pepper Chèvre has won many awards; the most notable one was at the 2004 World Cheese Contest and 2006 American Cheese Society.

Cracked Pepper Chevre

Haystack Mountain Camembert is a surface-ripened bloomy-rind cheese designed after the traditional cow's milk cheese from Normandy in northern France. As it ripens from the outside in, the paste grows creamier, oozy and earthier with age. Serve the cheese with spiced pecans, dried fruits, oil-cured olives and savoury crackers. Sauvignon Blanc, Sancerre or other fruity white wines make a great match with Camembert.

Haystack Mountain Camembert

Dill & Garlic Chèvre is creamy semi-soft chevre shaped into logs and coated with a flavourful combination of dried dill and minced fresh garlic. Use it as a cream cheese, spoon it on omelets, frittatas, or potato salad or garnish soups and sandwiches. Enjoy with a Weissbier or Hefeweizen, or a crisp white wine like Sauvignon Blanc.

Dill & Garlic Chevre

Since 1989, Haystack Mountain has been inventing and hand-making a range of award-winning goat’s milk cheeses, from surface-ripened Snowdrop to Applewood Smoked Chèvre. Taste for yourself.