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Black Mesa Ranch is a 280-acre working goat ranch located just east of the historic pioneer town of Snowflake in the beautiful White Mountains of Arizona. The ranch started making cheese in 2003, becoming the only certified goat dairy in the state of Arizona. Located off-grid, Black Mesa Ranch produces its own electricity using solar and wind technology.
Black Mesa Ranch's cheeses are true farmstead products, made exclusively from the milk of their own Nubian goats. These goats, of African descent, are well suited for Arizona's hot climate. Unlike goat cheeses from temperate parts of the globe, the heat, lack of humidity, and desert plants eaten by the goats produce a flavor that is distinctive and unique. All Black Mesa cheeses are handmade in small batches to ensure attention to detail. Their superb Jalapeno Chevre is fresh, soft, and clean on the palate. Excellent served on crusty French bread, the zesty jalapeno coating makes it a true Arizona experience.
- Made from goat's milk.
- Photo depicts whole 6 oz. form of cheese.
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Bonne Bouche is the “flagship” of the Vermont Butter & Cheese company's new signature line. This hand-ladled, ash-ripened cheese was first introduced in 2001. “Bonne Bouche” literally means “good mouthful” and is a French term used to describe a tasty morsel. Bonne Bouche is simply that and won instant acclaim among chefs, retailers and food writers. It won first place for aged goat cheese at the American Cheese Society competition.
Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into molds and drained overnight. The cheeses are then unmolded, ashed, and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.
Bonne Bouche can be enjoyed fresh or aged up to 45 days. As a young cheese, the rind has a distinct geotrichium flavor. The texture is mild, yet still acidic- like a fresh chevre. As the cheese ages, it becomes softer and the rind becomes drier and piquant.- Made from pasteurized goat's milk.
- Photo depicts whole 4 oz. form of cheese.
- Suitable for vegetarians.
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Voted "Outstanding Goat Cheese" at the 2007 New York Fancy Food Show.
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This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux, or a crisp White from the Loire Valley.- Made from pasteurized goat's milk.
- Photo depicts whole 3.85 lb form of cheese.
- We cut and wrap this item by the 8 ounce wedge.
- Please contact us if you would like to purchase the whole form.
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This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux.- Made from pasteurized goat's milk.
- Photo depicts whole 3.85 lb form of cheese.
- We cut and wrap this item by the 15 ounce wedge.
- Please contact us if you would like to purchase the whole form.
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Emanuela Perenzin and Carlo Piccoli, the producers of the fine Perenzin cheeses from the Veneto, have just won their first gold medal of the year! Their Aged Caciottona di Capra Bio was recently awarded the gold at Biocaseus 2008.
From the “Valle del Piave” in the Province of Belluno, this Caciottona is made with pure organic goat's milk and is Bios certified. It is a semi-hard cheese—white, compact and crumbly to a degree, with a pleasantly persistent goat aroma. Underneath the mild hints of pasture is a full-bodied and well-rounded flavor. Produced by rennet coagulation, Caciottona is already tasty after a short period of ripening, but this version is aged for a year or more to produce a distinct piquant flavor.
The goat's milk comes from the Veneto region in the foothills of the Dolomite mountains where the Perenzin family has been producing cheese for four generations. Here, the animals roam freely and their milk reflects the varied grasses, flowers and herbs of these rich mountain meadows with its floral, tangy flavor.
- Made from organic goat's milk.
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We cut and wrap this item by the 1/2 pound.
- Whole form is 5 lbs.
- Please contact us if you would like to purchase the whole form.
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Chevre, which is simply the French word for goat, is now produced in limited quantities in Quebec, Canada. Its Canadian goat herders and cheese makers were all trained in France and are succeeding at developing a niche for themselves on this side of the Atlantic. This chevre is fresh and creamy with a slightly sharp and lightly acidic flavor. It is great in salads, on a gourmet pizza, or simply spread on a hunk of french baguette. We assure you, its quality rivals that of the original French version.
- Made from pasteurized goat's milk.
- Photo depicts whole 11 oz. form of cheese.
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Creamy and rich, as a goat cheese should be, Capra Goat is aged for only a few weeks, so it is firm enough to slice but creamy enough to spread. This chevre comes from the mountainous Walloon-speaking region in the south, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes. In the best-selling Honey flavor, the addition of a drop of sweet Belgian "liquid gold" gives the cheese a hint of sugar that is extremely pleasing to the palate. Importantly, its sweet side tempers the delightful tanginess inherent in all goat cheeses. Also available coated in Wild Herbs, this mild, smooth, refreshing cheese is fast becoming one of our favorites. Varieties sold separately.
- Made from pasteurized goat's milk.
- Whole form is 11.5 ounces.
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Out of Stock Varieties:Honey (Back in stock on 11/25/2009)
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Sardinia is one of the least populated regions of Italy. Natural pastures cover more than half the area of this secluded Mediterranean island. Sheep and goats are widely raised on Sardinia's beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where Sardoformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro is an aged goat's milk cheese. This hard, flaky cheese has incredible floral notes and a refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board and suitable for grating or shredding.- Made from pasteurized goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for more than 40 years. Busche is a pristine area rich in grazing land that has always been naturally devoted to cattle farming. Characterized by extremely cold weather with plenty of snowfalls in winter and short, cool summers, the Province of Belluno is a typical alpine environment.
Made from a blend of goat and cow's milk, this cheese has a distinctive flavor. Sweet when young, it becomes more and more intense with age. It can be eaten on its own as a second course; cut into cubes to prepare salads; or used as a decoration for starters made with raw vegetables. - Made from pasteurized cow and goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for more than 40 years, best known for producing Piave. Busche is a pristine area rich in grazing land that has always been naturally devoted to cattle farming. Characterized by extremely cold weather with plenty of snowfalls in winter and short, cool summers, the Province of Belluno is a typical alpine environment.
Caprino is made from a blend of goat's milk and cow's milk, and with the addition of black peppercorns, this cheese has a distinctive flavor. The expert blending of the two milks and the careful aging give us a cheese that is aromatic with hints of the acidity of the goat's milk, yet which still retains all the sweetness of the cow's milk. Sweet when young, it becomes more and more intense with age. It can be eaten on its own as a second course, cut into cubes to prepare salads, or used as a decoration for starters made with raw vegetables. We love to shave it over pasta and grilled steaks. - Made from pasteurized cow and goat's milk.
- Photo depicts whole 4.4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin's traditional cheese plants, famous for its cheddar varieties made the old-fashioned way. Owned and operated by the Cook family, Carr Valley will celebrate its 100th anniversary this year.
We had the good fortune of being placed next to the folks from Carr Valley at the annual wine festival in Kohler, WI. They were featuring their Cocoa Cardona, which we loved immediately. Made from 100% goat's milk, this cheese is aged and rubbed with cocoa. Cocoa Cardona won 1st Best of Class in the U.S. Cheese Contest in 2003. Thanks to this gem, we have since pursued some of their other wonderful cheeses. - Made from pasteurized goat's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Awarded 1st Place in the 2007 American Cheese Society Awards in the Open Category for Goat's Milk Cheeses.
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Our Chaubier comes from Nantes, France. This washed rind, Saint Nectaire-like cheese is made from 50/50 blend of cow and goat's milk. The pasteurized milk is cooked and curded, then pressed- resulting in a semi-firm, yet creamy textured cheese. Aged for six months, this tomme style cheese has a distinctive, slightly piquant and nutty flavor with a lightly aromatic character. Enjoy Chaubier as a table cheese with fruit. The firmer texture of this cheese allows it to melt well, too.- Made from pasteurized cow and goat's milk.
- Photo depicts whole 4.8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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