Cheese description list:
Pasteurized cheeses:
Quark: Creamy and spreadable, slight yogurt flavor. Great in cooking and baking or just on crackers. Mix in your favorite herbs for a savory treat or honey, chopped apple and nuts for a yummy pancake topping.
Camembert: This French-style, bloomy-rind cheese is similar to a brie. Cut into pie shaped wedges for the appropriate rind to cheese ratio, it’s a great addition to any cheese plate. Nuts, a slice of sweet pear, or baguette.
Black Jack: This is a young jack rubbed with fresh ground black pepper. It’s very easy to eat for the mild cheese lovers in your house. It’s been a huge hit at farmers markets this year.
Farmers Tan: The mildest of all the cheeses - watch for some different versions this fall / winter which may included “Sunburn” and “Deep Tan”.
Dill or Cumin Goudas: If you like dill or cumin, these are the cheeses for you. Cumin is one of my favorite fall / winter spices. This cheese is modeled after the Dutch cheeses Leyden. The Cdill gouda was made in the spring and the cumin variety during the fall.
Mollie’s Muse: This is a young cheddar rubbed on the outside with cocoa, cinnamon and cayenne. It adds nice visual interest to the cheese plate, gives you an olfactory experience before tasting the cheese and the slight cayenne finish makes you definitely want another bite.
Summer Sun: This tomato and garlic havarti has a slightly sweet background flavor from the tomatoes. It’s a beautiful reminder of those great summer flavors.
Raw milk cheese:
Feta: This salty Greek cheese has found it’s way to Nebraska! Try it on your winter squash or fall greens.
Gouda: Raw milk really allows the great flavor of the milk to come through. Nutty, with medium flavor, it leaves a long “finish” in the mouth that I enjoy, as the flavors continue to develop during the eating process. A glass of wine wouldn’t hurt, either! There is also a version with nettles. The nettle gouda is made only during the spring when the cows first go back out on the pasture. Inspired by “Graaskaas” a Dutch “grass cheese” it is beautifully golden and the green nettles make it remarkable.
Sonnenburg: This was inspired by Jarlsburger, a mild swiss flavored cheese. Our version has more flavor and reminds me just a bit of comte. Some available this fall, and then again closer in spring.
We just made the first batches of gruyere this fall - hopefully ready by spring. There also is some blue cheese in the works to be ready for the holidays, it’s name says it all: A tempt d’Bleu - A delicious tongue in cheek. There will be some other seasonal selections, raw and pasteurized that you’ll hear about as time goes on.