Cheeses include pure and simple chevre (Haystack Mountain Boulder Chevre), herb-coated, marinated and smoked varieties of cheve, goat milk feta and goat camembert įarmhouse cow milk cheddar and signature Hooligan, a ripe washed-rind cheese with creamy interior FloridaĪrtisan cow’s milk cheeses including Bleu Sunshine (natural rind blue vein cheese with mild, nutty taste & creamy texture), Florida Tomme (a pressed alpine style semi-hard cheese), Florida Cheddar, Baby Swiss, and Black & Bleu (cracked roasted peppercorn infused blue vein cheese) made with milk from farm’s herd of dairy cows. One of the first artisanal goat cheese producers in U.S. Natural rind, cows milk (from local farms & tested to be free of antibiotics) cheeses, soft and creamy, including Camembert, Truffello, ColoRouge and Ashley. Information on more than a dozen cheesemakers provided at Fromages du Quebec CLICK HERE for a link.ġ6 artisan cow’s milk cheese including aged raw-milk (Swiss gruyere-like) Rathtrevor, potent & tangy Bleu Claire & buttery Caerphilly from farm’s own herd of Hostein, Ayrshire, Brown Swiss and Canadienne dairy cows Quebec Easily searched, it has listings of nearly 200 cheese makers in Canada, organized geographically by seven distinct regions of Ontario, thirteen distinct regions of Quebec, the Maritimes, and the Canadian West. The California Artisan Cheese Guild is dedicated to the bounty of artisan, specialty and farmstead cheese and provides a directory of its 28 cheese producing members: CanadaĬanadian Georgs Kolesnikovs, a lifelong lover of cheese, includes listings of nearly 200 cheese makers in Canada on his Canadian cheese lover’s website. New York City (the Five Boroughs: Manhattan, Brooklyn, Bronx, Queens & Staten Island)Įight excellent reasons “how small dairies make a big difference” (as noted by Catskills Family Creameries, which no longer has an internet presence): (1) Food that is grown closer to home is fresher and tastes better, (2) Fresher food has more nutritional value, (3) Farmers take responsibility for their animals and the food they sell directly to consumers and have “accountability,” (4) Well-managed farms protect clean water and maintain ecosystems that plants, animals, and humans inhabit, (5) Buying from local farmers supports the local economy so that rural farming communities survive, (6) Unwanted and excessive development is prevented by preserving the farm landscape, (7) The rural cultural heritage is sustained, and (8) Supporting local farmers preserves food production for future generations so that the need for agricultural imports decreases and “we can feed ourselves.”įresh chèvre & raw aged goat milk feta from from farm’s own herd of Nigerian Dwarf goats feta, neufchatel, camembert, ricotta & fromage blanc from local cow’s milk certified free of antibiotics & hormones.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |