Seasonal Cheeses

 

Clover / fromage blanc

 

 

 

 

Witchgrass / lactic bloomy rind dusted with ash and aged for 2-4 weeks

 

 

 

 

Thistle / white mold ripened cheese aged from 4 to 6 weeks

 

 

 

 

Blue Bell / semi-firm raw milk cheese with Roquefort mold aged for 4 months

 

 

 

 Butter and Yogurt

 

Cultured Butter / grass-fed cream, ripened and churned

            +  Buttermilk 

 

 

 

Cream Top Yogurt / made with live and active cultures; tart and thick