A Green Dirt Farm original, Prairie Tomme is styled on the lines of French alpine cheeses like Gruyere or Gouda. It is a seasonal sheep's milk cheese with a smooth, firm texture and buttery, nutty flavour. The cheese is aged for a minimum of four months, during which the wheels are washed twice a week.Prairie Tomme melts really well and grates easily, so try in a grilled cheese sandwich or in a fondue. Pair the cheese with a Belgian style ale, Pinot Noir, or a Burgundy wine to enhance its flavour.

Prairie Tomme

Green Dirt Farm

Smokey Mountain Round is a hand-made cheese made using pasteurized goat's milk, produced by Goat Lady Dairy in North Carolina, US.  Made in the shape of log or round the cheese is dried and then smoked over apple wood. Cheese is soft in texture with fresh, lactic aroma.  This elegant cheese is perfect for a cheese board and can be used in ravioli, quiche or steamed vegetables.

Smokey Mountain Round

Goat Lady Dairy

Providence is a Taleggio style cheese made using pasteurized goat's milk, produced by Goat Lady Dairy in North Carolina, US. This square shaped cheese is matured for three months. During maturation it is brushed and turned by hand every week that develops a hard exterior. Providence is a wonderful table cheese that can be used with membrillo, olives or cured meats.

Providence

Snow Camp is a farmhouse style cheese made by Goat Lady Dairy in North Carolina, US. It gets its name from the first settlements in central North Carolina. Made using a mixture of pasteurized cow's and goat's milk, the cheese is matured for 2 weeks. This bloomy rind cheese is soft in texture and creamy and buttery.

Snow Camp

Pickle In The Middle is a semi hard, flavored raw cow’s milk cheese. Flavored with fresh dill, fresh garlic, mustard seeds & black peppercorns. Great on a burger.

Pickle In The Middle

Old Brooklyn Cheese Company

Local lawyer Tapping Reeve formed the Litchfield Law School in the late 18th century, educating scores of politicians and justices who would go on to shape a fledgling nation. What better way to honor that legacy than with a cheese? Arethusa Farm hit the history books and developed a savory Colonial-style cheese to please the most discerning connoisseur - past or present. Their Tapping Reeve is both sharp and refined, not unlike its namesake.

Tapping Reeve

Arethusa Farm

Ewenique is made exclusively at Central Coast Creamery in the USA. They have moved their production of this cheese from Holland to the US in January 2018. This 100% sheep milk has a brilliant velvety white paste and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep milk.  

Ewenique

Central Coast Creamery

Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular.
First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish grey bloomy rind. Made from full-fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a Tometta or toma cylinder.
The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.

Tomme de Chevre

Etorki, meaning “origin” in Basque language, is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months.
Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.

Etorki

Bongrain

Smooth and buttery with a supple sharpness. Named after a signature landmark of the Cascade Range - the legendary "Beauty" that came between the mighty Pahto (Mt. Adams) and Wy'East (Mt. Hood) peaks. Like its namesake, this alluring cheese can move mountains. Natural rind - aged 75 to 100 days.

timmy

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