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Our cheeses are made from the nutritious and creamy (antibiotic and hormone free) milk of our small herds of cows and goats that roam the pastures eating what they're supposed to eat – grass. Cheeses aged over 60 days are made with raw milk – bigger flavor and very nutritious. Those tender and fresh cheeses aged less than 60 days are made with pasteurized milk. The operative word here is GRASS, however.
Milk from animals that eat what they were designed to eat is nutrient rich, low in cholesterol, high in Omega 3s, and still retains proteins, minerals and vitamins necessary for good health. From the much loved pastured animals to the cheeses lovingly crafted and aged, you are sure to "Taste the Difference a Little Grass Makes".
SPROUT CREEK FARM CHEESE
Cows' milk cheeses listed below are available year round, but goats' milk cheeses become available seasonally and are limited in quantity. Cheeses are priced per half pound.
Semi-soft and washed-rind cheeses
Batch 35 (half pound)
This savory smear-ripened raw cows' milk cheese with a full scattering of eyes has an aromatic soft yellow paste, and a crisp coppery rind. Aged 2-4 months.
Firm and semi-firm natural rind cheeses
Bogart (half pound)
Mold-ripened and aged 1 year, this raw cows' milk cheese is semi-firm, big-bodied, open, and supple. A cheese that everyone, even a child loves.
Kinkead (half pound)
This semi firm wheel is savory and sharp with a hint of pungency. Dense and creamy, Kinkead is washed in the beginning for extra flavor, then aged to perfection in our ripening rooms. Raw cows' milk cheese, aged 6-8 months.
Toussaint (half pound)
A raw cows' milk cheese with a distinctive Alpine flavor and a smooth tight texture, it becomes complex and peppery with age. Aged 5-7 months.
Cacciatore (Kah-chuh-TOR-aye) is the classic Italian hunter's salami with caraway, coriander, dried red chili and black pepper. This cured meat is even more delicious while wearing camouflage. Very 'hunter chic'.
Finocchiona (fin-OHK-ee-own-ah) is a traditional Italian salami with garlic, black pepper and fennel. Named after its main flavor componet (fennel), this is one of Tuscany's oldest and most loved pork products. How could 3.6 million people be wrong?
Loukanika (loo-KAH-nik-ah) is a Greek salami flavored with equal parts garlic and cumin and a touch of orange zest. Who knew that pork and orange peel would play so well together?
Sopressata (sow-press-SAH-tah) is a classic Italian salami with clove, oregano, garlic and chili flake. This salami has long been understood as the "salami of the people" in Italy. When in Rome.....
Bloomy rind cheeses
Margie sports a white bloomy rind, and smooth, creamy paste. This buttery little wheel has a clean and delicate flavor that showcases the natural flora our farmstead milk. Aged 4-8 weeks; made from pasteurized cows' milk.