Fleur de la Terre
Our award-winning Fleur de la Terre is our take on a classic, natural-rind Gouda. The gentle aging of this raw cheese results in a creamy yet firm texture that carries hints of the sweet herbs and grasses that grow on the rich bottom land where our herd grazes. Mild and buttery with a sweet, clean finish.
Crafted April to June. Aged 4-6 months.
Sheet’s Creek Cheddar
A raw, aged cheddar that is made with the traditional clothbound method dating back to the Middle Ages. Our unique process involves wrapping the wheels in cloth and rubbing them with organic butter. This method results in a more complex, sophisticated flavor with broad appeal and a textured rind once the cloth is removed.
Crafted from November to March. Aged 6 months.
Our artisan cheeses are…
We believe that the art of good cheese begins beyond the borders of our production room. It is rooted in the pastures that nourish our herds with carefully cultivated grasses for grazing and baling. We feed our cows a 100% grassfed diet so that the milk they produce is rich in nutrients, good fats, and flavor. As the seasons and plant growth change, so, too, does the character of the milk. We prize these variations and craft season-specific cheeses to capitalize on the evolving flavors and components over the course of the year. Consequently, certain cheeses are only available during certain portions of the year. But good things come to those who wait!
Our cheesemakers are intimately engaged with our cheeses at every stage of development, from the curd to the cave. True artisans, they work in concert with the milk, bacteria, enzymes, and their own two hands to guide our milk through the amazing process that transforms it into cheese. They culture, cut, press, mold, wash, brush, and turn by hand to ensure each cheese wheel ages to optimal maturity. We privilege this personal touch over machine automation for its impact on quality and flavor.
The cheese aging process occurs in our on-site aging room, where wheels mature together on wooden shelves in optimal conditions for natural aging. Rather than sealing the wheels in plastic to age in a refrigerator, we allow the beneficial bacteria and mold to do the work of creating natural rinds and ideal flavor. The affinage process – tending the wheels as they age – requires vigilance and constant care from our cheesemakers to support the natural work of the microbes. This process is visible to farm visitors and diners at The Loft Restaurant through the large glass display window of the aging room.
American Cheese Society Awards
2008: 1st Place Fromage Blanc, Chicago, IL
3rd place Fromage Blanc spicy
2007: 1st Place TPC Raw Milk Fleur de la Terre
2nd place, Fromage Blanc