Using the milk from our herd of Nubian and La Mancha goats, we produce mostly French influenced cheeses that have their roots in our deep dark prairie soils.
Our fresh chevre is as fresh as it gets—we make several batches each week, so what you're eating is usually one to three days old! We gently hand ladle the curd resulting in a creamy, fluffy cheese. Taste the hints of lemon and savor the luscious mouth feel.
Our bloomy rind goat cheeses, “Angel Food” and “Little Bloom on the Prairie” have traditional Penicillium candidum white mold rinds. Angel Food is a ladled curd cheese with a thin rind and deliciously gooey exterior. It is aged about two to three weeks.
Little Bloom on the Prairie is a cut-curd, camembert-style cheese with a dense, creamy core and gooey exterior. It is aged three to four weeks. Taste the mushroomy rind and slightly tangy yet creamy interior. This cheese pairs well with tart berry preserves and honey.
Black goat is a Geotrichum candidum (a delicate, yeast-like white mold) rinded goat round, dusted with a vegetable ash-salt mixture the day after it is ladled. The ash neutralizes the acidity of the cheese, resulting in a slightly more mellow and buttery finish on the pallet.
Moonglo is a raw goat milk tomme-style cheese with a washed rind. In addition to ripening cultures, we wash the rind with a “tea” made from Moonglo Pear leaves. Aged three to four months. Sharp and nutty with notes of ripe fruits and truffles. It melts well--perfect for a gourmet grilled cheese.
Huckleberry Blue is a very seasonal, raw goat milk blue cheese. We only make it with either late (October-December) or early (March-April) lactation milk, because it's the richest milk and makes the creamiest blue cheese. The cheese has a natural rind. It ages for two to three months. The rind is covered with sycamore leaves from our farm that are macerated with Rhine Hall Distillery Apple Brandy. The wheels weigh about four to five pounds.
In addition to our "regulars," we make a whole goat milk ricotta when milk is plentiful in spring and early summer. It is made in the traditional Italian style using basket molds. It is creamy and sweet; much different from what you find in the grocery store. Several of our chefs in Chicago who buy this cheese say it makes the most perfect ricotta gnocchi.
Stay posted to our blog or weekly customer emails for availability of these cheeses as well as the "usual suspects."
Most of our cheeses are sold direct to our customers at farmers' markets and select retail stores.
If you are interested in wholesale prices of our cheeses, please contact Sarah Hess at email@example.com or217-840-4097.