Our fresh cheese is a lactic style, fresh meaning un-aged cheese. The cheese ripens and drains for 48 hours, after which it is promptly packaged. Our Fresh cheese is bright and lemony, with a clean milky note on the finish. For people familiar with Fresh Chèvre, that is a good comparison; but without the gaminess sometimes associated with goat cheese.
This cheese has a soft, delicate curd. It crumbles well when cold, and becomes more spreadable as it warms up. These cheeses are very versatile and can be used for a variety of dishes or simply served on a cheese plate.
Plain: Our Fresh Plain is simply the milk, cultures, and a touch of salt. It has a creamy, bright flavor and pairs well with crisp and acidic white wines, strawberries, and honey.
Nettle: This cheese has a lemony, grassy flavor that evokes springtime. It pairs well with dry sparkling wines, tomatoes, and orange marmalade.
Rosemary: The herb is aromatic in our Rosemary Fresh imparting a woodsy note to the tanginess of the cheese. This Fresh pairs well with wheat beers, roasted garlic and blueberries.
Garlic Herb: This cheese with its garlic notes combined with a mixture of lovage, chives, and parsley pairs well with IPA’s, dried figs, and roasted red peppers.
Garlic Peppercorn: A fantastic combination of garlic and whole peppercorns, this cheese goes well with ciders, dates, and apples.
Spicy Chili: The heat of the chilis is complimented by the lemony tang of the fresh cheese to create a burst of spice.
Our Fresh cheeses are extremely versatile and can spice up any dish, or you can simply eat them with a spoon! If you have a favorite way to eat our Fresh, please let us know! Send us an email at email@example.com, and we’ll put your recipe on our blog.
Dirt lover is a bloomy rind cheese with a light coating of vegetable ash. Applying ash to the rind of cheeses is an old-world cheese making technique that helps to neutralize the pH of the rind, encouraging the desired rind formation. The dark line from the ash makes Dirt Lover a striking addition to a cheese plate.
Dirt lover tastes buttery, lemony, and mushroomy, and becomes earthy and beefy with age. It smells of wet dirt, like working in the garden.
This cheese pairs well with rosé, wheat beer, and dried apricots. Dirt Lover makes a wonderful salad with citrus quarters, walnuts, fennel, and a simple vinaigrette. For more recipe suggestions, head over to our blog.
Woolly Rind is a Bloomy Rind aged cheese, so named from the bloom of edible mold on the rind. It is a classic lactic style cheese that undergoes progressive ripening as it ages. This means that the cheese ripens from the rind towards the center.
Woolly Rind tastes buttery, tangy, and mushroomy. With age, the cheese gains earthy and beefy qualities. Its aroma frequently evokes thoughts of forest floor, or fresh soil. It is a good option to introduce people to aged sheep’s milk cheese, as it is relatively mild.
Woolly Rind pairs well with Lambic and Saison beers, unoaked Chardonnay, prosciutto, honey or dark chocolate.
A recipe for making a scrumptious grilled cheese sandwich with Woolly Rind, chocolate, and raspberry jam can be found on our blog.
Winter is a time of rest and relaxation for most of our sheep. Dairy sheep are seasonal milkers and their milk production declines rapidly in the late fall and winter months until lambing time comes around again. During this time we purchase high quality Jersey milk from a nearby farm to blend with our sheep’s milk so we can keep bringing you our bloomy rind cheeses throughout the Holiday Season.
Our Winter Woolly is a blend of sheep and Jersey cow milk that is very similar to our Woolly Rind cheese. It has a lovely gooey zone of ripening that develops under the bloomy rind as it ages. When young, Winter Woolly tastes like fresh milk and cultured butter. As it ages more complex flavors of damp earth and mushrooms add to the richness of the taste.
This cheese is wonderful paired with effervescent wines and ciders. Accompany Winter Woolly on a cheese board with fig and orange preserves and toasted nuts. It’s the perfect hostess gift for your Holiday parties!
Ruby is a Stracchino-style blended milk cheese, very loosely inspired by Robiola, and made with blended cow and sheep milk. This is a cheese that we make using lovely, rich, grass-fed Jersey cow’s milk that we source from a nearby Animal Welfare Approved farm. The cheese is washed during the first two weeks of aging, which adds a faint rosy hue beneath the powdery white rind that grows in after.
This cheese is buttery and floral with grassy notes. It has a pleasantly tangy, almost yogurt-like flavor when young and becomes fruitier with age. The paste is creamy and pliable with a satisfying texture similar to soft bread dough.
Drink with an oaky Chardonnay, mild creamy beers. Serve with spicy arugula salad or a variety of charcuterie. Due to the subtlety of this cheese, it lends itself beautifully to cooking. It will enhance and compliment almost anything. A Green Dirt favorite is to use Ruby on a flat bread pizza with pesto, caramelized onions and walnuts.
Tuffet is a lactic style, Geotrichum rinded, cheese. Lactic-style refers to the way the cheese is coagulated; using lactic acid produced by the cultures to set the curd, creating a delicate cheesecake-like texture to the paste. Its rind has a transparent, gossamer layer of white powder, with its peachy-tan rind peaking through. It has a wrinkly surface, caused by the Geotrichum Candidum yeast that grows on the rind.
Tuffet tastes of bread dough with a yeasty aroma. It is grassy, tangy and has a delicate honey nectar flavor.
Tuffet pairs well with sparkling wine, rosé, lactic stouts, berries, shortbread, and jalapeño jam. This cheese creates a spectacular cheesecake.
Bossa is our signature cheese. It is a “washed-rind”cheese, a style of cheese in which brine (salt water, sometimes with added cultures) or spirits are applied to the surface as it ripens. *Note: with Bossa we use brine. Washed rind cheeses tend to have pungent aromas and are lovingly referred to as stinky cheeses. Bossa is aged for 5 weeks before wrapping and reaches its peak at about 8-9 weeks. Bossa tastes meaty, like beef broth or bacon. It can have buttery or nutty notes. It also has a delicate honey-nectar flavor that is exquisite.
Bossa has a super soft, silky texture, with a custard like center. At the peak of ripeness, when the paste is very runny, a favorite way to serve Bossa is with the top cut off, and spooned out onto crusty baguette. Dipping fruit or vegetables into the center is equally as delicious.
Pair Bossa with dessert wines, sparkling wines, hoppy beers, stone fruit, or tomato chutney. Use this cheese in a frittata with potatoes, mustard greens, and bacon; in a grilled cheese with peach preserves; melted over polenta or mashed potatoes; in risotto with mushrooms. Enjoy!
Prairie Tomme is a rustic, mountain style, hard cheese made with 100% sheep’s milk. The curd is cut very small and slowly cooked, resulting in a lower moisture cheese. It is aged at least 4 months, during which the rind is washed with brine. This creates a beautiful, natural rind with an earthy flavor.
This cheese is nutty and caramel-y, with hints of brown butter. Its rind is evocative of grass and minerals with a heavy wet clay aroma.
Prairie Tomme pairs well with Belgian style Ales and Lagers, Pinot noir or Burgundy reds, Spanish chorizo, and pears. This cheese creates a scrumptious cheese soup, or grilled cheese sandwich.
Aux Arcs (pronounced “Ozark”) is a rustic, mountain style, hard cheese made with blended sheep and cow’s milk. We make the cheese during the summer and fall when the sheep and cows are on pasture. The cheese highlights the wonderful flavors that develop using milk from animals raised on a diverse diet of grasses, legumes and forbs. It is a cooked and pressed hard cheese. It is aged at least 2 months, and during the first month the rind is washed with brine, after that the rind is allowed to develop a lovely, natural “croute fleurie”, giving our Aux Arcs wheels a beautiful, natural rind with an earthy flavor.
Aux Arcs is milky and buttery with sweet pineapple notes, and hints of flowers. Its rind is evocative of damp earth and mushrooms. It pairs well with hoppy beers, and crisp, minerally white wines. It makes a wonderful grilled cheese sandwich, or mac and cheese and melts beautifully on steamed or baked potatoes.