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 two 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 interior. It is aged about two to three weeks.
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.
Roxanne is a raw sheep milk cheese made in the style of a “brebis.” Although, Brebis cheeses are made in the French Pyrenees region, our brebis has the character of its namesake “Roxanne,” one of our La Mancha X Nubian does. The cheese is aged three to four months and has a rich grassy and buttery flavor with a pliable texture.
We also make a greek-style sheep milk feta that is aged in a whey brine for a minimum of four weeks. It is firm, tangy and complex in flavor--NOTHING like the cheese labeled "feta in the grocery store. Give it a try, and you'll be hooked. THIS cheese is available now through the winter.
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 firstname.lastname@example.org or 217-840-4097.