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Black-Eyed Susan is raw sheep cheese aged for 4-6 months. The flavor is very fruity and buttery, with a nice tang and a rich flavorful finish. Black-eyed Susan goes well with figs and honey, salami and brown ale. |
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Moonflower is raw sheep cheese aged for 4-6 months. During aging it develops a washed rind which gives it a lovely orange color. It has a smooth texture, with a salty caramel flavor and a hint of pungency at the finish. It pairs well with cherries and Zinfandel. |
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Beau’s Blend is a mix of raw sheep milk and raw cow milk from nearby Schoch Dairy. It is aged 3-4 months and is pleasantly sharp and creamy, with small eyes. It is great for omelets and gourmet hamburgers as well as paired with a full-flavored red wine. |
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Hollyhock is a raw sheep cheese aged for at least 8 months. The extra aging gives Hollyhock a full, rich flavor and a smooth texture. It is mildly tangy and reminiscent of brown butter and roasted pistachios. Dates, brown bread and a full-flavor red wine pair nicely with Hollyhock. 2010 American Cheese Society winner 3rd Place--Aged Sheep Cheese |
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Cosmos is a raw sheep milk feta aged in brine for over 60 days. Sheep’s milk makes a rich and creamy feta which stands up well to the intense saltiness. It is delicious sprinkled over cucumbers, red onions, and fresh tomatoes or mixed into warm pasta with artichoke hearts and sundried tomatoes. |
Sheep Milk Yogurt is made in small batches when the sheep are in milk. It is very thick with a pleasant tang to contrast the richness. This year it is only available at the farmers markets in pint and quart sizes through July.
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