Our Cheeses

Using the milk from our herd of Nubian, La Mancha and Nigerian Dwarf goats, we produce mostly French inspired 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.

chevre tubs

Our bloomy rind goat cheeses, “Angel Food” and “Little Bloom on the Prairie” have traditional Penicillium candidum white mold rinds. Both are available mid-April through late November. Angel Food is a ladled curd cheese with a thin rind and a dense, creamy paste. It is aged about 4-6 weeks. 

Angel Food round       

Little Bloom on the Prairie is a cut-curd, camembert-style cheese with a dense, 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.  

Black
 
 
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.
 
Moonglo
 
 
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 washed with Rhine Hall Distillery Apple Brandy and is a natural rind (no longer wrapped in Sycamore leaves). The wheels weigh about four to five pounds.
 
Huckleberry Blue
 
 
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.
 
Goat milk feta: our raw-milk feta is aged in a whey brine for at least two months. It is crumbly, tangy and simply delicious.  
feta

Magia Negra (Black Magic): Our latest raw-milk cheese, made in the style of "Majorero," a Canary Island hard goat cheese, reminiscent of Manchego.  Our Magia Negra is rubbed with a paste of black currants and olive oil and aged for a little over two months. The flavor is nutty and the texture crumbly--it's a wonderful grating cheese.

magia negra

Stay posted to our blog or weekly customer emails for availability of these cheeses as well as the new creations.

Most of our cheeses are sold direct to our customers at farmers' markets, on the farm and at select retail stores.

If you are interested in wholesale prices of our cheeses, please contact Leslie at prairiefruitswholesalecheese@gmail.com or 217-840-8645.