United States

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area at the Nettle Meadow family farm. It is a white, mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

Simply sheep is a semi-aged 100% sheep milk disk. The flavor ranges from smooth to robust as it ages.

Three Sisters is made from a combination of sheep, goat, and cow milks. It was a 2012 American Cheese Society’s Mixed Milk Open Category winner and a Fourth Place Finisher at the U.S. Cheese Championships in 2017. Three Sisters has a complex flavor, firm texture and bloomy rind, and comes in a manageable 8 ounce crottin dimension.

Good Thunder is a washed-rind square. Loosely inspired by Reblochon, it is washed in Nacht Rider beer, cultures, and salt. The cheese is washed weekly for three weeks, during in which the wash soaks in slowly, producing an alchemy of flavors between the two. Someone described it as “Bent River’s stinky little brother”, and that works for us. Good Thunder is a small town not...

This cheese is a slightly tangy, creamy, and mild goat cheese. Perfect for salads and cooking.

This cheese is a slightly tangy, creamy, and mild goat cheese. Perfect for salads and cooking.

Alpha Tolman is a burly, Alpine-style cheese made at Jasper Hill’s satellite production facility in the Food Venture Center. The wheels are washed to cultivate a robust, rosy orange rind, this also catalyzes the development of funky, meaty, and savory flavors that become more compact as the cheese ages in its own vault.

Fudgy texture, with a gorgeous natural rind- all natural, and made with pasteurized milk, Bay Blue is gluten-free and aged 90 days. Mild and mellow, with earthy notes and a salted-caramel finish. Pairs beautifully with toasted hazelnuts. In recipes, it complements mushrooms beautifully – especially melted into pasta or risotto.

American style, naturally rinded cheddar cheese with a slight blue vein. Richly colored with annatto and cave aged to maturity. Mild flavor with a creamy texture,  made with pasteurized cow’s milk and aged at least 60 days.

This firm, white cheese is a high protein food that is often substituted for meat in many vegetarian entrees of Indian cuisine. Commonly used in curried and vegetable dishes, Paneer can also be deep fried, marinated, barbecued or used in sweet dessert.