Our main cheese is “fresh cheese” (a lot of people call it chevre, made with pasteurized milk BTW) its sort of a cream cheese consistency but with an amazing goat cheese flavour.We package it in 6 oz. tubs, and have three varieties – Plain (nuff said) and “Marley” (fresh herbs mon!) and “Full Hot” (hot peppas an Black Seal).
Our personal passion is “Hay Jude” (both the cheese and the woman!) – this is a surface ripened little gem – basically we take the same curd as the Fresh Cheese and drain it in molds – (for 2014 we are switching from the Marcellin molds to pyramid molds) they drain and air dry for a couple of days – innoculate with P. Candidum and then place in ripening fridge – more tipping, mixed in with some pleading, prodding, begging, cajouling, and threatening and in a week or so they develop into little white puff balls – and then another week and the mold starts to move into the body of the cheese – that’s the peak of ripening and the taste is heaven.
This is the first cousin to the Hay Jude – a surface ripened BLUE CHEESE pyramid – the inspiration for this cheese is the Westfield farm Classic Blue Log – the pinnacle of all the surface ripened blues – maybe we aint as good, but its still a pretty spectacular cheese. And a surface ripened blue cheese is a pretty rare animal. The great p. Roqforti flavour penetrates the little pyramid from the outside in turning the body of this small cheese into a delectable white/clear paste.
KID CABRA (“the kid”)
We continue to try to make a reasonable raw milk cheese (all of our other cheese are made with pasteurized milk) – this year we’ll try some different things with it – its frustrating not to have a small success that is roughly repeatable – but hey – if it was easy everyone would be doing it! (haha). So there’s
KID CABRA in black wax – this is similar in texture to the softie but with an agreeable little”kick” in the flavour.
Other raw Milk Cheeses – We also have some wheels that were made in the basket mold and even a COW’S MILK cheese.
This cheese is back by popular demand – we hand roll some fresh cheese into “buttons” – let them air dry a couple of days – then roll them in our own organic herbs and bottle them in olive oil and herb sprigs and pepper. What can you say? Its just a really nice cheese that basically lasts forever.
There’s a bunch of photos on our blog of the various stages of cheese making etc. if you are more curious.