menu
Coeur de la Crème – Garlic and Chive

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

View More
Coeur de la Crème – Herbs de Provence

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

View More
Coeur de la Crème – Plain

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

View More
Jasper Hill Garlic Salami

Dairy farm, creamery, and now salami makers, Jasper Hill Farm does it all. Located in Greensboro, VT, they’re most known for their meticulous approach to cheesemaking and ageing in their 22,000 square foot cellar. With hit cheeses like Harbison, Cabot Clothbound, and the acclaimed seasonal Winnimere, they’re one of the top artisanal cheesemakers in the country. Their new...

View More
Jasper Hill Black Pepper Salami

Dairy farm, creamery, and now salami makers, Jasper Hill Farm does it all. Located in Greensboro, VT, they’re most known for their meticulous approach to cheesemaking and ageing in their 22,000 square foot cellar. With hit cheeses like Harbison, Cabot Clothbound, and the acclaimed seasonal Winnimere, they’re one of the top artisanal cheesemakers in the country. Their new...

View More
Eligo

This story had been developing slowly at first, and then at a break neck speed. For a couple years, Jasper Hill has been kicking around the idea of buying a herd of goats. Initial plans for early in the year were stalled. Then around a month ago they received their first wave of roughly 300 goats and began fully experimenting with some new cheeses and formats. And since Jasper Hill...

View More
Sopressata – Molinari

Sopressata is made with dry-cured pork and red wine. As a large format slicing salami, this has an easy to peel casing.

View More
Pepperoni Sticks – Molinari

Lean pork is coarsely chopped, seasoned with piquant spices and formed into sticks.

View More
Toscano Salami Molinari

Toscano Salami is an all-pork salami with a coarse chop and tangy flavor. Each large format log has an easy-to-peel casing for slicing convenience, and comes packed in a 2 / 4-pound case.

View More
Hinman Settler – Seasonal

Jasper Hill recently gained access to sheep’s milk from Bonneview Farm. Hinman Settler is the first “experiment” in mixed cheeses that is ready for commercial release. Essentially just a mixed-milk blue made to an adapted Bayley Hazen blue recipe, Hinman is about half sheep, half cow in the final curd.   We recently tasted it here and it drew unanimous positive reviews. Just...

View More
Search: