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Saxony

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.

 
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Big Ed's

Aged whole milk gouda style.  Hints of slightly sweet, rich buttery flavors.

  • 3rd place, American Cheese Society, 2014

  • 2nd place, US Championship, 2013

Also available pre-sliced

Smoked Big Ed's Gouda also available

 
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Big Ed’s Gouda with Serrano Peppers

Bursting with bits of Serrano Peppers, which delivers a nice warmth to your mouth, that will have you coming back for more. This semi-soft cheese is great on sandwiches and bold enough to stand alone on that cheese platter.

 
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Asiago Fresca

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.

 
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Asiago Fresca with Rosemary

Asiago Fresca combined with aromatic whole Rosemary for a hearty, full-bodied combination. It's great shredded on pizzas or grilled over vegetables. It is also a great combination with potatoes. This cheese pairs well with Chilean or French Cabernet Sauvignon.

  • 3rd place at the 2014 World Champion Cheese Contest

 
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Pastures

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

Also available pre-sliced

Pairings:  crisp, white wines, low-tannin reds, India pale ale, and bubbly ciders.

 

Cheese Spreads

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