Driftless
Original
Deliciously simple--sheep’s milk, culture, rennet and salt are combined in just the right proportions to create this wonderfully light, creamy and spreadable cheese. The original is light, lemony and finishes with just a hint of the wonderful grasses which sustain our flock - an excellent substitute for chevre. Available in an ever-evolving blend of flavors.
Awards:
- 2010 World Championship Cheese Contest Soft Sheeps Milk and semi soft .
- 2009 American Cheese Society Fresh Sheep’s Milk Cheese Open Category: Second Place
- 2009 United States Championship Cheese Contest Semi & Semi-Soft Sheep’s Milk: First Place
- 2008 Wisconsin State Fair Cheese and Butter Contest: Blue Ribbon
- 2008 World Championship Cheese Contest Soft Sheep’s Milk & Mixed Milk Cheeses: Third Place
- 2007 American Cheese Society Farmstead Cheeses Open Category Sheep’s Milk: Third Place
- 2007 American Cheese Society Fresh Sheep’s Milk Cheeses. Open Category – First Place
- 2007 United States Championship Cheese Contest Soft & Semi-Soft Sheep’s Milk Cheeses - Second Place
- 2007 United States Championship Cheese Contest Soft and Semi-Soft Sheep’s Milk Cheeses: Second Award
Basil & Olive Oil
Organic basil from a neighbor’s farm, extra virgin olive oil and sea salt are blended skillfully in this fresh sheep’s milk cheese. The strong basil finish is delightful and captures the essence of fresh basil plucked from a summer garden. The olive oil plays off the essence of the base cheese. Try it as a ravioli filling or mixed with gnocchi.
Awards
- 2009 American Cheese Society Fresh Sheep’s Milk Cheese Flavor Added: Spices, Herbs, Seasonings, Fruits - Second Place
- 2008 American Cheese Society Cheese Competition Fresh Sheep’s Milk, Flavor Added: Second Place
- 2008 Wisconsin State Fair Cheese and Butter Contest: Third Place
- 2008 World Championship Cheese Contest Soft Sheep’s Milk & Mixed Milk Cheeses: Best of Class
Cranberry and Cinnamon
This cheese should probably have a Surgeon General’s Warning. It is horribly addictive in the best possible way. The cinnamon taste is subtle and the cranberry is the star. You will be hard-pressed not to eat it by the spoonful. It is delightful as a filling for French toast or smeared atop a bagel.
Awards
- 2009 American Cheese Society Fresh Sheep’s Milk Cheese Flavor Added: Spices, Herbs, Seasonings, Fruits - Third Place
- 2008 American Cheese Society Cheese Competition Fresh Sheep’s Milk, Flavor Added: First Place
Tomato and Garlic
Tomato and garlic dance together like Astaire and Rogers in this combo. Well balanced and wickedly flavorful. Scoop it up with fresh cut vegetables or smear it on a toasted baguette.
Awards
- 2008 American Cheese Society Cheese Competition Fresh Sheep’s Milk, Flavor Added: Third Place
Pumpkin (Seasonal)
Close your eyes and imagine a scandalous pairing of fluffy ricotta and cream cheese. Spicy pumpkin is an essential flavor of the fall. It’s Irresistible for breakfast or as an integral element in a Thanksgiving dessert.
Maple
100 % natural maple syrup from our Amish neighbor is combined with our fresh sheep’s milk cheese. A beautiful and delicious spread for pumpkin bread, sliced apples and more.
Awards
- 2009 American Cheese Society Fresh Sheep’s Milk Cheese Flavor Added: Spices, Herbs, Seasonings, Fruits - Second Place
Honey and Lavender
Artisan honey from a Driftless-area beekeeper and lavender are combined is this classic combination. Lavender’s taste of sweet, fresh-cut wood and rosemary impart a pleasant accent to the sweet honey.
Awards
- 2009 American Cheese Society Fresh Sheep’s Milk Cheese Flavor Added: Spices, Herbs, Seasonings, Fruits - First Place
- 2009 United States Championship Cheese Contest Flavored Semi & Semi-Soft Sheep’s Milk: First Place
- 2007 American Cheese Society Cheese Championship Fresh Sheep’s Milk Cheese Flavor Added: Third Place
- 2007 United States Championship Cheese Contest Soft and Semi-Soft Sheep’s Milk Cheeses: Best of Class
