Fresh Cheeses

 

Original Cream Cheese - Ari likes to say it "tastes like cream cheese did 100 years ago".  Hand ladeled and allowed to drain for 12 hours, this cheese contains no preservatives or vegetable gums, just a clean, slightly tart fresh cheese flavor.  Took lst place at the '03 American Cheese Society Conference.

 

Farm Cheese - A lighter version of our Cream Cheese (less Cream), it's great for cooking, baking and eating.

 

Fresh Goat Cheese (aka Goat Cream Cheese) - a goat curd cheese we use exactly like cream cheese, though there is no cream in it.  Very fresh, without that "goaty" aftertaste.

 

Liptauer – a spicy Hungarian spread made with our Cream Cheese, fresh garlic, Hungarian paprika, capers, toasted caraway and a touch of anchovy.  Makes a great dip for vegetables, delicious on a bagel or our favorite – roast beef and Liptauer on pumpernickel.

 

The City Goat (formerly  Fresh Goat Round) - Light and fresh, a great cheese to dress up - we roll them in fresh Rosemary or Thyme, drizzle 'em with Olive oil or Honey and Almonds or just eat them plain.

 

Argyle - A taste of the Scottish Highlands – this cheese is made with fresh cow’s milk blended with heavy cream, and pressed into a little log shape; then rolled in toasted Pinhead Oatmeal.  Great with preserves and toast for breakfast or, as the Scottish do, served after dinner with Drambuie.

 

Little Dragon – hand ladled, fresh goat cheese pressed and rolled in fresh chopped tarragon.  A delicious, beautiful addition to any holiday table. 

 

 

 

 

 

Goat's Milk Aged Cheeses

 

Aged Chelsea - a great little log shaped cheese, I've used this for cooking when it's young, grating when it's aged.  Makes a fabulous dessert when paired with a good Port.  Weighs about 1/3 - 1/2lb or so when young.

 

Detroit Street Brick - Roughly 1lb brick shaped mold ripened cheese with whole and crushed green peppercorns.  We cut to order, though some buy the whole brick! 

 

Lincoln Log - based on the French Boucheron, these log shaped cheeses weigh in around 2lbs each and are dressed up with a sprig of myrtle.  An ACS winner in 2005.

 

Little Napoleon - Little button shaped French-style cheese, another ACS winner in 2005.

 

 

 

Mold Ripened Cow’s Milk Cheeses

 

Manchester - cow's milk, double cream, mold ripened, ages beautifully, best between 2 and 5 weeks.  (Most like a Camembert)

 

Bridgewater - cow's milk, double cream, mold ripened, hand shaped into a little ball, spiked with Telicherry pepper - adorable and delicious.