All of our raw milk cheeses are aged a minimum of sixty days according to PA Department of Agriculture regulations.
One of our best sellers, our Vermeer is a creamy, Dutch-style cheese that is a pleasant combination of gouda and baby swiss. It melts well and is great in soups, fondue, sauces, sandwiches or on a cheese plate. Bronze medal winner 2009, 2011 North American Jersey Cheese Awards and 2012 World Jersey Cheese Awards.
A natural rind cheese unique to our Creamery. Wallaby was named after a special cow. It has a fresh lactic flavor with slight citrus notes and a lovely, light mushroomy rind. Wallaby is great with fruit and makes an amazing grilled cheese. It is popular with everyone.
Keswick's take on pepper Jack. Creamy and smooth, it melts well. Our signature blend of jalapeno, habanero and birdseye Thai peppers make this a cheese to remember. Great melted in chili, in a salsa dip or over your grass fed burger. Hot, try with caution! Try our Dragon's Breath in our signature Spicy Pimento spread too.
We make our cheddar using the traditional English method and age it in black wax. A complex full flavored cheese that is mellow and sweet with a nice finish.
Lesher is an English style cheese in the cheddar family. Aged 4 months in yellow cream wax, it is delightfully creamy and tangy with a slightly flaky texture and fruity notes.
Our line of Alpine peasant-style cheeses. All of our tommes share a sweet buttery beginning with a slightly nutty finish. They are creamy and melt well, perfect for fondue. We wash the rinds with products from different wineries and breweries making each version unique and flavorful. These cheeses are a great addition to your cheese plate.
Washed with Green Farmer Ale from Milkhouse Brewery.
Washed with cider from Ploughman.
Washed with mead from Meduseld.
Our natural rind tomme.
Washed with blueberry wine from Lost Monk Winery.
Our Bulgarian style cow's milk feta is rich, creamy, tangy and salty. A great cheese for cooking with or adding to your salad. We age it a minimum of 60 days in the brine, like a traditional feta.
Our feta blended with the classic French seasoning herbes de Provence.
With parsley, basil, oregano and thyme.
With dried tomatoes and basil.
Blended with our signature blend of hot peppers. *spicy and salty*
We marinate our classic feta in olive oil with garlic, peppercorns and a bay leaf. Perfect for dipping bread, on a salad or drizzling over roasted potatoes.