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. Described as "a breath of fresh air," 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 Holstein and Jersey milk from Walnut Lane Farm in Dudley.
Loosely based on the Corsican recipe for Fleur du 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. While we tend to keep our flavors mild to be sure our cheeses stand out, the marriage of Franciszka and these herbs elevates Fran de Maquis, creating a new experience with a textured mouthfeel. Fran de Maquis is made from pasteurized Holstein and Jersey milk from Walnut Lane Farm in Dudley.
Hélène is in the works. It is a lactic cow's milk cheese with a funky, colorful rind. Most of the time it is super gooey, sometimes it is quite dry. We hope you enjoy experimenting with us... Hélène is made from pasteurized Holstein and Jersey milk from Walnut Lane Farm in Dudley.
Bloomy, lactic sheep milk cheese... I think I once made the best cheese of my life. But it was unpasteurized and the cheese could not stand to be ripened for more than a week. So I couldn't sell it (by law in the U.S. cheesemakers must either pasteurize their milk or ripen their raw milk cheeses for 60 days or more). I will try again.
Evelina is a semi-firm,
raw sheep milk cheese with a natural rind. It is aged between six and nine months in our
cave d’affinage (or sometimes 12 months!). 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
of the Amish community of Fultonville, New York.
Karolina is a semi-firm, raw cow’s milk cheese with a natural rind. It is aged between six and nine months in our cave d’affinage