Franciszka is named after my Polish great grandmother, a strong matriarch and an immigrant in the flat land and expansive grey skies of northern France. This cheese is a cow's milk crottin of tangy, nutty, butteriness that coats your mouth with an unctuous creamy paste. It may be enjoyed immediately as a fresh, fluffy button, or you may keep it for several weeks in its original packaging until it hardens to become a dense, golden nugget, speckled with blue and yellow mold. At this stage it is fantastic grated or sliced in flakes. Have a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal's end. Franciszka is made from pasteurized milk from our neighbors at Walnut Lane Farm.
Loosely based on the Corsican recipe for Fleur de Maquis, Fran de Maquis is Franciszka covered in the herbs commonly found in the evergreen shrubland of the Mediterranean region: rosemary, fennel seeds, savory, and juniper berries.
Sweet cream skimmed off the top of the cheese vat when we make a batch of cow’s milk Adelisca and Franciszka. This cream floats to the surface as the milk acidifies and coagulates overnight. The next morning we imperfectly skim the cream off the top of the cheese curds, catching some cheese here and there, for a result that is thick and tangy like the cheese, sweet like cream, and perfect on top of fresh berries with a drizzle of maple syrup. It is also great in soups, sauces, and anywhere you might need sour cream or crème fraîche.
Evelina is a semi-firm,
raw sheep’s milk cheese with a natural rind. It is aged at least 60 days in our
cave d’affinage. My great grandmother
Evelina, from Québec, worked night and day cooking, cleaning, repairing
clothes, to care for her nineteen children and her lumberjack husband. Hardworking
Evelina is a gamey tomme with an earthy minerality and a peppery finish. This cheese is made from the raw East Friesian milk
from the Amish community of eastern New York.
Karolina is a semi-firm,
raw cow’s milk cheese with a natural rind. It is aged at least 60 days in our cave d’affinage. Karolina is named after
my great grandmother, a farmer from Goszczewice, a small village south of
Warsaw, Poland. Karolina is a savory tomme that has a creamy, balanced mouth
feel that lingers on the palate with notes of cheddar, fermented grass, and leather.
This cheese is made from the raw Holstein and Jersey milk of our neighbors at
Walnut Lane Farm.
A large ~9lb format of sheep's milk Evelina, this cheese is aged for a year or more for a crumbly texture and a rich, complex flavor. We have a very limited supply since we only make one wheel every 4-6 weeks! Sophie's wisdom is worth the wait...