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.


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

Smoked Big Ed's Gouda also available


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.



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.


Cheese Spreads