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Goats Cheese

Goats Cheese

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Goats cheese...

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Sleepy Goat Farm Cheese

Sleepy Goat Farm Cheese

SleepyGoat Cheese produces many unique cheeses, fresh & aged, pasteurized & raw in Pelham, North Carolina Check out their delicious sounding cheeses here   Check out some fainting goats & sleepy dogs in this video…why? I don’t...

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Vicky’s Spring Splendour

Vicky’s Spring Splendour

A coating of organic herbs containing catnip, calendula, rose petals and other interesting herbs give our hand rolled chevre logs an intriguing aromatic and unique flavour accent. Smooth paste with obvious herb accents on the rind and pleasant creamy texture when aged for about a week or so after release from the cave. Rich flavours with complex earthy notes. Pairs well with Sauvignon Blanc or a lighter Pinot Gris. Check out their...

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Payoyo

Payoyo

Payoyo is a blend of tart goat’s milk and sweet sheep’s milk. Payoyo is a breed of mountain goats native to Andalusia in southern Spain. Payoyo’s most popular cheese is a blend of goat and sheep milk. Payoyo goat’s milk is blended with Pyrenees sheep’s...

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Figuette

Figuette

Figuette is a goats cheese which is made in the Albigeois  region of France The taste is sweet, and is sometimes covered with grasses, ash, or paprika, which adds to it’s flavour

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Mesost

Mesost

A Swedish cheese made from whey. The whey is cooked until it is reduced to a mass of caramelized milk sugars, and then poured into block-shaped molds to set. This dark fudge-like cheese has a caramel flavor and a bitter aftertaste. Danish version = myseost; Norwegian = brunost. In America this cheese is sold under the name gjetost which itself is a newer spelling of geitost. Brunost is made by boiling a mixture of milk, cream...

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Banon

Banon

Banon is a French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille, it is an unpasteurized cheese made from goat‘s milk Banon is creamy with a full fruity and woody flavor. The cheese is best after having ripened for a few weeks. Rripening can result in a small amount of edible blue mold under the wrapper. This mold helps to develop the flavor of the...

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