Quark

A German-style cream cheese.  Our quark is made with just milk, probiotic culture and salt.  It has the body and texture of creme fraiche with a fresh, clean tang of yogurt.  Use it anywhere you would use cream cheese.   Great on bagels, toast,  with hot pepper jelly or in a frosting recipe. 

We also make Dill and Onion quark- our classic quark with dill, onions and a dash of garlic.  Perfect for cucumber sandwiches or smoked salmon.

No rennet used. 

We make our ricotta fresh each week.  A firm ricotta great for cooking or baking and for just eating plain.   

No rennet used. 

A fun play on chevre, our Bovre is a simple, fresh, lactic cheese.  It is spreadable and delightfully tangy. Our Bovre is incredibly versatile,  great on salads,  bread, crackers, baked or roasted potatoes or used to stuff squash blossoms or peppers.  Try it plain, with herbes de Provence or with Oregano and Garlic. 

A simple fresh cheese similar to paneer or halloumi,  our Vachino Bianca doesn't melt so it's great for frying or cooking.  It's mild, fresh flavor pairs nicely with fruit or in a tomato salad.

No rennet used.

Our classic blue cheese, it is made like the traditional English Stilton.   Creamy and funky this blue is awesome with honey and amazing melted on a grass fed burger. 

A classic French cheese, our Brie is made in smaller rounds in the traditional way.  The rich Jersey milk makes our Brie extra creamy.  Our Brie has a delicate,  complex rind with a balanced, creamy paste. 

Our amazing brie with a line of Bleu in the middle.  The result is a super creamy cheese with a subtle hint of blue.

Big fun in a little package!  Our cheddar cheese curds are delightfully squeaky and fun to eat.  Great for snacking.   Try all our flavors, plain, garlic, onion and dill and old bay.  

We know it's not a cheese... but we use our milk and it's amazing.   Made with Wilbur's dark cocoa,  organic sugar, cornstarch and organic vanilla.   We cook it for a few hours to allow the flavors to mellow making it a dark, rich, chocolate experience.  

Our frischkase is made fresh each week.  We only use fresh milk and probiotic culture and allow it to culture for 12 hours.  It is very similar to a European plain yogurt and is almost lactose free.  Use it for cooking or baking, in smoothies or eat it with honey or fruit.   No rennet used.