Aged Cheeses
Gouda
A creamy, washed curd cheese recipe that originated in Holland. Our rendition contains raw milk cultures that produce a complex, tasty treat.
Smoked Gouda
We took our delicious Gouda and cool smoked them with apple wood. This cheese is a standout for a cheese plate or charcuterie board.
Colby Cheddar
One of our most universally well-liked cheeses. This cheddar is warm and sweet. When aged over 6mo, it gains wonderful nutty flavors.
Montasio
This Italian recipe has a wonderful firm texture with rich, nutty flavors from the thermophilic cultures. Sure to please.
Fontina
A rich, creamy cheese that is smooth and sweet. It is great addition to a charcuterie board and pairs well with fruit and nuts.
Asiago
This Italian recipe has a firm texture. It has flavors from the traditional cultures but we also love the flavor that shines through from our pasture-based Jersey milk.
Caerphilly Cheddar
Named after the Caerphilly Castle in Wales, Welsh miners would take this cheese in their lunch buckets. Its tangy flavor and flaky, buttery texture.
Jalapeno Gouda
A creamy, washed curd cheese recipe that originated in Holland with a kick from chipotle jalapeños. This spicy complex taste treat has a myriad of uses.
Fairmount
A creamy washed curd cheese in the Havarti style. It has a full, rich flavor with a bit of funk. Named after a 130 year old local church that was destroyed by a tornado.
Skyview Prairie
A mild, tangy flavor, and a firm texture make this cheese unforgettable. An excellent table cheese that pairs well with mustard and smoked meats.
Himmelsburg
This wonderful cheese came from Jarlsburg recipe that we revised. Smooth and creamy with a hint of nuttiness and some complimentary sharp flavors.
Skyjack
Classic jack cheese that is extremely versatile. Grate, melt, or just slice and eat it!
Our aged cheeses are pressed into wheels and aged in our underground cheese cave for at least 2 months. Some varieties shine while still young at that 2 month mark, but some can can take much longer to reach their peak. Some of our most special cheeses have been aging for years.
Many of our cheeses are vacuum sealed before aging to protect them. These cheeses tend to be a bit higher moisture and have more clean flavor profiles than our natural rind cheeses. (Also there is no rind on the outside to cut off!) They carry wonderful flavors of the milk from our pastured jersey cows and develop significant complexity with age.
Some varieties we allow to dry and form a natural rind on the outside that protects the cheese while aging. A natural rind allows a cheese to breathe, release moisture, and develop additional flavors. These cheeses will age very differently than ones that have been sealed. Cheese enthusiasts treasure the complexity and depth of flavor they exhibit.