Nettle Gouda & Cumin Gouda

If you like cumin, this is the cheese for you. Cumin is a favorite fall / winter spice. This cheese is modeled after the Dutch cheese Leyden and is one we make only in the fall and winter. The nettle gouda, alternatively,  is made only in the spring when the cows first return to pasture.  We capture all of the goodness from the early lactation milk and nutrition from the lush, fast-growing spring grass and pack it in to this cheese.  Inspired by “Graskaas” a Dutch “grass cheese”  it is beautifully golden and the green nettles make it remarkable.   It’s pleasant long finish makes it a great cheese to pair with wine and take on a picnic.


Farmer’s Tan

The mildest of all the cheeses – watch for some different versions this fall / winter which may included “Sunburn” and “Deep Tan”.


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. Look for our awesome new label.



These hand-stretched and formed balls are handles with love and packed in water. Mozzarella is available during tomato season from mid-June through late September and maintains a yellower hue due to the grass-fed Jersey cows that make the milk for our cheeses. Mozzarella is not aged like most cheeses but is eaten fresh and always the best slightly warm after it is made.

Package prices $4 – $10


Branched Oak Farm Gouda is a raw-milk, natural rind cheese aged in our cave for a minimum of 60 days. It’s a firm cheese with a nutty taste.   Raw milk really allows the great flavor of the milk to come through.  Nutty, with medium flavor, it leaves a long enjoyable“finish” in the mouth, as the flavors continue to develop during the eating process.  A glass of wine wouldn’t hurt, either!  Gouda, or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. The original cheese markets in Gouda is one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurized Gouda cheese produced by the farmers from milk of cow’s grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavored, hard, golden interior and salty flavor reminiscent of a toffee. This is the one most similar to the one we make.  Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age – Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavor than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.

Package prices $3-$15


We use the best of our farm-fresh, pasteurized milk to produce Camembert. We age this fragrant cheese in our cheese cave for 3-4 weeks before it’s ready.

Once you break through the soft rind, you’ll discover a cheese that is flavorful and creamy. Grab a baguette, an apple, some nuts and a bottle of your favorite red to go along with this one.  Winter camembert has a pale interior, but once the cows return to pasture, the summer and fall versions are vibrant gold.  Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavor. The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese. Often the flavor of a mature camembert will be balanced by pairing it with a sweet apple or ripe pear.

Package prices $2.50 – $13


Quark is a European cooking essential, similar to yogurt cheese, but not so sour. It is one of our bestsellers and will add a pleasant tang to any recipe. Quark is creamy and spreadable and has a slight yogurt flavor.  Great in cooking and baking or just on crackers. Mix in your favorite herbs for a savory treat, or with honey, chopped apple and nuts for a yummy pancake topping.

Package prices 8oz $4, 16oz $7.50


Sonnenburg’s tag line is “A little piece of sunshine from the Bohemian Alps.” This is a cheese only made during the summer months when the cool season pastures have slowed down and the native grasses in the warm season pastures have become the primary grazing source.  Inspired by alpine cheeses that was then produced in Norway, Sonnenburg has a sweet sunny note in your mouth that is reminiscent of a pleasant summer afternoon.



This salty Greek cheese has found it’s way to Nebraska!  Try it on your winter squash or fall greens.

On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavor of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.


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.