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.
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.
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.
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.
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 firstname.lastname@example.org or 217-840-8645.