Our Products
A basic aged Jack. A bit of bite, but soft when you get to know him. Like a couple Walters I know.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
A basic aged cheddaahh. Great flavor!
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
Your favorite gooodddaahhh with a smokey twist.
Ingredients:
unpasteurized cows milk, vegetable rennet, bacterial culture, liquid smoke
A firm, aged cheddaahhh with a smokey flavor.
Ingredients:
unpasteurized cows milk, vegetable rennet, salt, bacterial culture, liquid smoke.
An aged alpine favorite. Sound it out!
Ingredients:
unpasteurized cows milk, vegetable rennet, bacterial culture
A firm, low moisture chedddaaaahh with a bit of zing. Great on a salad or perfect on eggs.
Ingredients:
unpasteurized cows milk, vegetable rennet, bacterial culture
So addictive. MCS Cheddaahh has just the right spice to keep you wanting more.
Ingredients:
unpasteurized cows milk, vegetable rennet, bacterial culture, spices (Coriander seeds, yellow mustard, onion minced, garlic minced, black pepper cracked, pinhead black pepper, crushed chillies, dill seed, paprika powder, sugar, rosemary rubbed, canola oil, and smoked oil, may contain: sulphites, mustard, peanuts, wheat, sesame seeds, soy)
An aged gooodddahhh full of flavor. It makes your mouth tingle.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
Your mountain favorite without the holes AND a smokey flavor. You'll feel like you're in the alps, but they're on fire. A great sandvich cheeve.
Ingredients:
unpasteurized cows milk, vegetable rennet, salt, bacterial culture, liquid smoke (water, mesquite smoke flavor, vinegar, molasses, caramel color)
An easy mountain to climb because you can basically drive there.
This is a very mild alpine for the delicate palate.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
Tzouhalem, although a smaller mountain than prevost, is more of a challenge. This cheese has more bite. Still an alpine, but with zing.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
The health benefits of turmeric are vast.... because science.
This one is a fan favorite. Cheddaahh with a turmeric blast.
Ingredients:
unpasteurized cows milk, turmeric powder, salt, vegetable rennet, bacterial culture
A mountain favorite without the holes. You'll feel like you're in the alps. A great sandvich cheeve.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
Invented on a very snowy day, this cheese has a very warm cheddar flavor.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture, organic spices (sea salt, maltodextrin (corn), onions, non-hydrogenated palm oil, parsnips, carrots, nutmeg, parsley,tumeric, lovage, garlic, pepper) may contain soy, eggs)
(sold out)
Garlic and Basil in an alpine cheese. What can I say? It's the Best Evaaaahhhh!
Ingredients:
unpasteurized cows milk, salt, basil, granulated garlic (contains sulfites, may contain peanuts, mustard)
Our processing technique and high milk fat make this goooddaaahhh so creamy and smooth.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
This is an alipine favorite. Rich, creamy with a nutty flavor.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture
Chives and parsley for that all natural kind of flavor
Ingredients:
cows milk, salt, vegetable rennet, bacterial culture, chives, parsley
The Paprika is smoked, not the Cheddaahh. Your favorite Cheddaahh with some extra zing.
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture, smoked paprika (may contain sesame, soy, wheat mustard, sulphites)
Sounds like?
This is an excellent, firm, low moisture grating cheese that is grate.
Try it on pasta!
Ingredients:
unpasteurized cows milk, salt, vegetable rennet, bacterial culture, honey
The popcorn of Cheese! Squeeky goodness.
Best when still warm.
Yes, we have hives on the farm. They are not ours, but they are tended to by the expert beekeeper from Happylow farm.