The Creamery
Cave-aged, artisanal goat cheese from our family in South China, Maine.
Quality milk from grass-fed goats, handcrafted to capture the unique flavors of our land.
Our Cheese
“Little Bigelow” - A Gruyere style recipe with a twist. A closed texture, full-bodied cheese with a moderate presence of calcium lactate.
“Peak” - A Swiss-style cheese without eyes. Dry, with a slightly fruity-acidic flavor. It is excellent for melting/toasting, or sliced thin and paired with fruit.
“Gateway” - A moderately sharp, creamy cheddar. A crowd-pleaser, and a good first step for those exploring aged goat cheese for the first time. (Currently Sold Out)
“Date Night” - A manchego style cheese with a subtle piquant flavor. This cheese highlights the complex flavors unique to goats-milk, and tempers them with a rich texture and creamy mouth-feel. (Currently Sold Out)
It starts with sunshine…
In the summer, our goats get the majority of their nutrition grazing and browsing their 6 acre pasture, and they have access to the field all day, all year. Their diet is supplemented with organic hay grown in South China and Palermo, apples from our orchard, evergreen boughs, organic kelp, sunflower seeds, and a small amount of grain.
Fresh Milk.
Our goats are milked with care and attention to both the cleanliness of the product and the comfort of the animals. Many people find goats milk more easily digestible than other milks, and the presence of caprylic acids bestow unique and complex flavors to the cheese we make. The raw milk contains trace elements and microbial life unique to our farm, all of which influence the flavor of the finished product.
Aged with care.
Raw milk is transformed into cheese in small batches of 30-50 gallons at a time in our commercial kitchen. The process takes several days, and the wheels are then aged in a controlled environment for a minimum of 60 days. Most cheeses age for at least 6 months before being released for sale.
