Whether you are buying from us at the Durham Farmer’s
Market, directly from the Farm or through one of our retail market
customers, here is a sampling of what we have:
Chevre – Traditional
French Goat Cheese
Our Chevre is packaged two ways. We roll a traditional
Chevre log (4 oz.) and package flavored Chevre in 4 oz. containers.
Chevre Logs have a denser pate and are slightly riper than flavored
Chevre, giving a richer flavor that allows the flavor of the milk
to be experienced more fully. Plain logs are brought to market and
are rolled to order in:
Herbs de Provence
Paprika & Garlic
Rosemary & Pink Peppercorn
Walnuts, Pecans & Almonds (November to December)
Dried Cranberry & Walnuts (November to December)
Flavored Chevre is soft and fluffy with a delicate lemony flavor. This cheese is well suited as a spread and in recipes. Whenever possible, ingredients are purchased from local farmers. Some flavors are seasonal depending upon ingredient availability.
Savory varieties: pesto, Mediterranean olive and artichokes, roasted garlic, sun dried tomato, roasted sweet pepper, jalapeño and sun dried tomato, cucumber and dill, and cracked peppercorn.
Sweet varieties: blueberry, strawberry, sweet jalapeño, peach, fig with North Carolina sourwood honey, and mango.
Our traditional Greek style feta is handmade and aged in saltwater brine for at least two weeks.
Medallions cut from our Feta rounds or Chevre logs are marinated in olive oil infused with a blend of herbs and spices including juniper berries, peppercorns, rosemary, bay leaves and garlic. These have a longer shelf life, as the surface of the cheese doesn’t touch the air, so ripening is stopped.
Our French style Camembert is made in traditional camembert moulds with two layers of curds. The camembert is ripened for 3-4 weeks and turned by hand daily until packaged for sale. We make large rounds (average weight 10 oz.) and smaller rounds (average weight 3-4oz.) For special orders, Camembert moulds are sprinkled with vegetable ash and give a lovely appearance when cut.
Queso Fresco is a pasteurized pressed cheese served after aging for three days. This is a cooked curd cheese. Once the curds are ready we put them in moulds while they cool. It doesn’t melt but takes on the flavor of its companion foods. Deep fry it for a new twist to the old Mozzarella sticks!
Now into our third year making hard cheese we can
make over 20 different kinds. Some of these are left to age out in
their natural rind with no wax, others are waxed. Despite the term “hard” some of these cheeses actually have a soft interior. Basically we use the term “hard” cheese
to refer to any of our cheeses that need to be aged anywhere from
6 to 8 weeks up to 6 or 12 months.
St. Hampton (Tomme/Saint-Paulin)
Bahama Blue (Stilton)
Montasio ( A favorite of our customers at the Durham Farmers Market, a younger Italian type table cheese.)
Manchegoat (Manchego is a sheep milk cheese)
We love to try new cheeses, so if you don’t see something, just ask. If we can find a recipe, we’ll
give it a whirl!