As a seasonal dairy we milk our does and make cheese from March through December each year. This means that our cheeses are generally not available for the winter months. We believe seasonal operation fits well with the goat’s natural cycles, gives everyone a rest during the worst of the cold weather, saves resources by allowing us to shut down our dairy and creamery for those two months, and enables us to provide our does with access to pasture during the majority of their milk production.
We hope our customers will embrace the idea of cheese as a seasonal product just like tomatoes & winter squash, enjoy it while it lasts during the summer & fall, and look forward to it as a sign that spring is here after the cold winter months!
Please see this page for a list of locations where our cheese is sold, or by online here (please note that due to the perishable nature of our products we do not recommend shipping farther than UPS 2 day ground from zip code 20180, our flat shipping fee assumes shipping to this area. For shipping to other areas please contact us directly).
Dutchman’s Creek Chèvre is a soft, fresh cheese with a tangy flavor and creamy paste. Named for the creek running through our property and reflecting our area’s German heritage, it is fabulous in salads, on bread, or by the spoonfull!
This cheese is available plain, or with the addition of herbs and garlic
Catoctin is a semi-soft cheese whose character is shaped by the white Penicillium candidum mold allowed to grow on its surface. A pungent cheese with a creamy paste that softens as it ages, Catoctin is aged for two weeks and has an rich flavor that reflects the grassy freshness of the milk as well as the deep mushroomy flavor of bloomy rind cheeses. Its name comes from the beautiful Catoctin Creek, a National Scenic Waterway which runs through Loudoun County.
Cavalry Camp Ash is a semi-soft bloomy rind cheese, named for the 6th NY Cavalry which spent the winter of 1864-65 camped on our property. The wheels begin the same way as their cousin Catoctin, but thin layer of vegetable ash is sprinkled on the surface of the young cheese. This addition changes the rind growth and flavor of the cheese, giving this wheel slightly earthier notes and a striking black and white appearance.
Picnic Woods is another semi-soft bloomy rind cheese, named a road near our farm in Lovettsville. The wheels also begin the same way as their cousin Catoctin, but the wheels are rolled in dried herbs prior to rind growth. This addition gives this wheel slightly floral and herbal notes, which accentuate the grassy flavor of the curd and blend well with the earthy flavors of the rind.
Georges Mill Feta is tangy, creamy, and salty. This simple cheese is a great addition to salads and pizza. We age our feta for two months in a brine to allow it to develop its full flavor.
Short Hill Mountain Tomme is a rich, earthy, alpine-style cheese with a natural rind, named for the mountain just to the west of our farm. We wash the young cheeses with Summer Night, a dark raspberry saison from Crooked Run Brewery, and age the wheels for five months.
In an effort to minimize our environmental impact we package our cheeses in renewable compostable PLA plastic containers from EcoProducts