We produce a range of fresh and aged cheeses seasonally using our rich, flavorful goats milk. Our ladies enjoy a varied diet of perennial pasture, brambles, vines, and trees which results in delicious cheese that captures the terroir of our farm. Fresh cheeses, feta, and bloomy rind cheeses are made with gently pasteurized milk and aged in our creamery; Eula Blue, Grey Ghost, and our manchego style are made with raw milk and aged in our underground cheese cave.
Due to the small size and seasonality of our operation the cheeses we have available vary by time of year. Please be sure to call or email if you are interested in a particular cheese to ensure we have some available.
Fresh Chèvre, a creamy, tangy fresh cheese. Plain, honey, herb & garlic and rotating seasonal flavors
Available fresh March-Dec., frozen Jan.-Feb.
Grey Ghost, a French alpine style raw milk cheese, aged for 3-6 months in our cheese cave
Limited availability year round
Catoctin, our original bloomy rind cheese. Firm and mild when young, aging to creamy and funky over 6-8 weeks.
Available April-January
Seasonal Chèvre flavors, a rotating cast of flavors that highlight the tastes of the season. Flavors include Ramps, Strawberry, Roasted Chili, Fig, and Pumpkin Spice
Eula Blue, a raw milk blue cheese, aged 70 days in our cheese cave
Available May-December
Feta, a Greek style feta- creamy, tangy and salty!
Available April-January
Cavalry Camp Ash, dusted with ash before it begins to age, a rich and creamy bloomy rind cheese similar to Catoctin but with subtle differences in flavor due to the effects of the ash on the chemistry of the cheese
Picnic Woods, our herbed bloomy rind, rolled in herbs de provence and aged 2-8 weeks during which it changes from firm and herbacious to soft and earthy.