Our aged cheeses are made weekly during the spring and summer and are usually aged for at least several months before we offer them for sale. The varieties we offer reflect the pleasure we take in the cheese making process. Each recipe is our own adaptation so each is unique to the terroir of our Appalachian mountain environment.
Bailey Mountain Tomme is an Alpine type cheese with a fruity, complex flavor and a hand washed natural rind.
Liesel is our Swiss Alpine style cheese with a rind hand rubbed with chocolate and spices. It has a dry, nutty sharpness and a full flavor.
Our Feta has been described by those who know as being as close to the old world style as you'll find in this country. Sharp and salty, creamy and dense, it's a wonderful addition to any cook's pantry.
Black Mountain Bleu is well veined with a rustic look and an intense, sharp finish.
Montford Jack is our nod toward Monterey Jack. Ours is smooth and supple with wonderful melting capabilities. As a young cheese it's mild and moist. As an aged cheese, it's dryer and much more complex.
Gabriel is our version of Gouda. It's moist and supple as a young cheese and drier and dense as it ages.