“Cheese: milk’s leap towards immortality” – (Cliffton Fadiman).We’re regularly asked – “do we still eat our own cheese?” Simply – Yes! Our cheeses are always different, and still interesting after all these years.
All our cheese starts out the same way. Pasteurized milk is treated with yogurt cultures left to develop into curds and whey, then drained.
- Some of the drained milk solids becomes a spread we call “Serendipity.”
- Some are rolled into mats and drained further to become fresh “Montrachet style” logs.
- Some are placed in molds to be drained and treated with penicillin mold to be aged into “Blue Streak”, “Silk Hope”, “Crottin” or “Morbier style” cheeses.
All come from the same cultures and non-animal source rennet.
Current Flavors
Our Serendipity Spreads are gently drained goat curd, packed in 4 oz plastic cups and come in the following flavors:
PURE – Our pure spread is a beautiful replacement for cream cheese and makes a great base for a variety of toppings. You can also use our pure spread as a blank slate to create your own fun serendipitous flavors!
TAPENADE – green & calamari olives , capers
PARTY – parsley, onion and chive
CURRY – blended sweet and medium curry powders
DILL – dill weed and lemon pepper
CHOCOLATE – semi sweet and smooth
GARBO – basil, garlic, and pepper
MANGO – pure sweet tropical mango
MAPLE FIG – stewed whole dried figs and maple syrup
JALEPENO – spicy pickled jalapeños
HONEY LAVENDER – honey & mild lavender
Logs – Our pure Chèvre recently won first place in the Southeast Farmstead Dairy Products Competition and 1st in the Got to be NC Competition.
ASIAN LUV – ginger, garlic, toasted sesame seeds
CONFETTI – four colors of peppercorns with a touch of clove
CURRY – blended sweet and medium curry powders
DILLEMON – dill weed and lemon pepper
FRENCH KISS – aromatic Herbes de Provence (rosemary, fennel, marjoram, thyme)
GARBO – basil, garlic, and pepper
ROSEMARY – (just so)
PAPRIKA GARLIC – sweet paprika and garlic
PARTY – parsley, onion, chive
PURE – our basic cheese. Anything but plain
Mold-Ripened (bloomy rind)
Distinctive cheeses inoculated with a white penicillin mold, aged until the mold creates a snowy white rind thus developing complex texture and flavor comparable to Brie or Camembert.
- Silk Hope – mold ripened with vegetable ash surround
- Blue Streak – mold ripened with a middle streak of vegetable ash
- Crottin – mold ripened
- Sgt. Pepper – Crottin infused with our confetti pepper blend.