Aged Cheese
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Black Pearl
After we have mixed in the garlic, salt, and smoked paprika, we shape this cheese by hand into little snowballs. We then dust it with toasted black pepper. The pepper forms a protective coat and keeps mold from growing while the cheese ages. We recommend brushing off some of the pepper when you open it (once it's refrigerated it doesn't need all the pepper...) The sharp, smoky flavor means this cheese pairs well with tomato (pizza, pasta, soups) and also with egg dishes. Ingredients: Pasteurized goat milk, salt, smoked paprika, garlic, cultures, rennet, toasted crushed black peppercorns. |
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Ziggurat*
A traditional French cheese, styled after Valencay cheese, Ziggurat has a flat-topped pyramid shape with a layer of fine wood ash underneath the surface mold. Ash moderates the acidity of the cheese which gives it greater complexity and depth of flavor. Flavor and texture vary according to season. Ingredients: Pasteurized goat milk, salt cultures rennet. |
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Haystack*
This is a small cylinder styles after the traditional French Classic French Crottin de Chavignol. Its flavor and texture vary depending on the season and what the goats are eating. Spring and summer cheeses are especially strong and can be very soft. Haystack is a "bloomy rind" cheese with a white mold rind (like the rind on a Brie). You can eat the rind if you choose, although the rind is often the strongest flavored part of the cheese. Haystack has a flavor that is sharper and less complex than Ziggurat. Ingredients: Pasteurized goat milk, salt, cultures, rennet, Geotrichum candidum, Penicillium candidum, calcium chloride. |
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Graystack*
This small cylinder is a cross between Haystack (our version of the traditional French classic Crottin de Chavignol) and Ziggurat (our take on the traditonal French Valençay.) It has a layer of fine wood ash underneath the surface mold which helps to moderate the acidity of the cheese as it ages, giving it greater complexity and depth of flavor. As with all our soft cheeses, its flavor and texture vary depending with the seasons and what the goats are eating. Spring and summer cheeses can be especially strong and soft. Ingredients: Pasteurized goat milk, salt, cultures, rennet, |
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Grantville Gouda
This is a semi-firm sliceable goat cheese with a pleasant and appetizingly simple taste. Our fresh version is mild, smooth, creamy and sure to amaze and please even the most strident goat cheese avoider. Our aged version is a bit more firm and flavorful (with cheese crystals - think Manchego) forming throughout. Flavor notes hint at butterscotch and caramel with a slight tanginess. Ingredients: Pasteurized goat milk, salt, rennet, calcium chloride, culture. |
Fresh Cheese
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Plain Chèvre*
Classic French soft goat cheese. Our chèvre is very mild, without the goaty taste many associate with goat cheese. We whip ours a bit longer than usual, so it's a smooth spreadable version. It goes great with crackers and savory jam (hot pepper or onion) or added to a salad. It pairs with roasted beets, or in tomato soup and makes a lovely cheesecake. Ingredients: Pasteurized goat milk, salt, cultures, rennet Flavored Chèvre* We use our plain chèvre as a base and mix a variety of herbs, spices, or flavorings to make our classic mild cheese not so classic and far less mild. Currently we are making Garlic, Herbed, Honey Lavender, Smoky (made with smoked paprika) and Smokin' Hot (made with Soukup Farms Maple Hot Sauce) Chèvre. |
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Dessert Chèvre*
Our mild chèvre whipped with 53% dark Belgian chocolate. Non-traditional and hard to describe, this is a Lost Ruby Farm invention. "Frosting with attitude!" is one of our favorite descriptions. Great with fresh fruit and graham crackers, or straight from the tub. Goes well with port. Ingredients: Lost Ruby Farm chevre, bittersweet chocolate |
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