Alpine Cheese. A full body aged cheese with semi-soft texture. Flavor reminiscent of the slight sweet nuttiness of cheeses found in Alpine regions. Aged more than 100 days.
- 2nd place, American Cheese Society, 2014
- 2nd place, US Championship, 2015
Pairings: Soups, crackers and hearty breads. Beaujolais cru, or a crisp, dry white wine like Sancerre. Rich, malty lager beers.
Aged whole milk gouda style. Hints of slightly sweet, rich buttery flavors.
- 3rd place, American Cheese Society, 2014
- 2nd place, US Championship, 2013
Smoked Big Ed's Gouda also available
Whole Milk, fresh asiago style. Young cheese, with delicate, smooth open texture, presenting a creamy milk flavor with a slight tang. Perfect melting cheese!
Pairings: Cabernet Sauvignon and Shiraz wines.
Aged, Old English Farmhouse Cheddar Style. This is a semi-firm, aged bandage cheddar. You’ll find a clean crispness and a lingering fruit background. With its semi-firm texture and body, Pastures is a great table cheese and holds its flavor profile when grilled in sandwiches or used in warm dishes.
- 2nd place, American Cheese Society, 2010 & 2012
- 3rd place, Us Championship, 2015
Pairings: crisp, white wines, low-tannin reds, India pale ale, and bubbly ciders.
Ferme Meadows (comte)
“Exclusive cheese” Ferme Meadows is an Alpine Style, washed-rind, raw milk, cheese. This cheese is produced with the fall/winter cow’s milk, rich in protein and cream. The flavor of this cheese is truly unique, a smooth creamy texture, with a big finish.