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For Christmas delivery, orders must be placed by Dec 17th

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Ordering Guidelines and Shipping / Handling Policies
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Give the Gift of cheese
Give the gift of lovingly hand crafted cheeses. Each cheese is carefully aged and attended to and each is chosen for your gift by our cheese maker himself.

What better way to grace your cheese boards and enjoy your friends? Choose from among the options below and may your hearts be jovial, your spirits high.
The Simply Delicious Box
Half pound each of Toussaint & Kinkead, with Charlito Cocina's Campo Seco (dry cured country sausage with fleur de sel).

Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
Price: $35
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The Perfect Pairing Box
Half pound each of Toussaint, Smoked Ouray, & Kinkead, with Charlito Cocina's Campo Seco and American Vintage Wine and Beer Biscuits.

Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
Price: $55
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The Party Box
Half pound each of Toussaint, Smoked Ouray, Kinkead, & Madeleine, with Charlito Cocina's Campo Seco, American Vintage Wine and Beer Biscuits and Russel Farms Honey.

Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
Price: $75
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Prices include handling. Shipping fees not included. Items ship via UPS. Applicable fees are calculated at time of order.
Market hours

Memorial Day to Labor Day: Everyday 10AM-5PM
Labor Day to Memorial Day: Wednesday – Sunday 10-5


How do I order?
Call the market: 845-485-9885
Send a fax: 845-454-6458
Come in person during the hours posted above.
Email: cheese@sproutcreekfarm.org
Ordering Guidelines and Shipping / Handling Policies
What information should I include?
Your name, address, and phone number
Gift option, or custom choices
Your message on the gift card included
Date of arrival (we will determine shipping date)
Method of payment: cash, check, money order, accepted credit cards (AmEx, Visa, Mastercard), no rabbits, no kittens please.
Please do not include your credit card number when mailing, faxing, or emailing your order. This should only be provided by phone or through our online order form
Care of your cheese
Cheese that is made in the traditional methods of cheese making never stop aging. Just like you. Sorry. But aging can be graceful, so here is what you need to know and do for your cheeses once you've opened them.

Cheese likes air, but also needs protection.

To serve: let your cheese warm to room temperature before serving. Place your cheese still wrapped on a board and open the packaging just before serving. Save the wrapping.

To store: Use the original cheese wrap if possible. If not, wrap each cheese separately in wax paper and place in a baggie. The wax paper will allow it to breathe the remaining air in the bag but not dry out. Then refrigerate to retard ripening.

Aged and firm cheeses will last longer, more than 3 weeks, if wrapped as suggested. Tender and fragile cheeses (Rita and Sophie) will last only a couple of weeks in your fridge and are better consumed sooner. Left undisturbed, they will last just a couple of weeks, so use them first.

If you find blue or white mold growing on your cheese after a while, just shave it off and continue eating. It's only aging.
 
 
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Our cheeses are made from the nutritious and creamy (antibiotic and hormone free) milk of our small herds of cows and goats that roam the pastures eating what they're supposed to eat – grass. Cheeses aged over 60 days are made with raw milk – bigger flavor and very nutritious. Those tender and fresh cheeses aged less than 60 days are made with pasteurized milk. The operative word here is GRASS, however.

Milk from animals that eat what they were designed to eat is nutrient rich, low in cholesterol, high in Omega 3s, and still retains proteins, minerals and vitamins necessary for good health. From the much loved pastured animals to the cheeses lovingly crafted and aged, you are sure to "Taste the Difference a Little Grass Makes".
SPROUT CREEK FARM CHEESE
Cows' milk cheeses listed below are available year round, but goats' milk cheeses become available seasonally and are limited in quantity. Cheeses are priced per half pound.



Firm and semi-firm natural rind cheeses:
Toussaint
A raw cows' milk cheese with a distinctive Alpine flavor and a smooth tight texture, it becomes complex and peppery with age. Aged 5-7 months.

2012 2nd Place ACS winner

Price: $9 / half pound
Smoked Toussaint
Dry and piquant, cold-smoking intensifies its spicy character. Use to complement well- seasoned soups, meats, and sauces.
Price: $10.50 / half pound
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Kinkead
This semi firm wheel is savory and sharp with a hint of pungency. Dense and creamy, Kinkead is washed in the beginning for extra flavor, then aged to perfection in our ripening rooms. Raw cows' milk cheese, aged 6-8 months.
Price: $10 / half pound
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Bogart
Mold-ripened and aged 1 year, this raw cows' milk cheese is semi-firm, big-bodied, open, and supple. A cheese that everyone, even a child loves.
Price: $9 / half pound
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Madeleine
This raw goats' milk cheese, though slightly goaty and salty and reminiscent of a pecorino in texture, is both delicate and herbaceous, unlike its brawny sheep's milk cousin. Available from August- March. Aged 5-9 months.

2012 2nd Place ACS winner
2014 Good Food Award winner
2014 3rd Place ACS winner

Price: $10 / half pound
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Semi-soft and washed-rind cheeses:
Batch 35
This savory smear-ripened raw cows' milk cheese with a full scattering of eyes has an aromatic soft yellow paste, and a crisp coppery rind. Aged 2-4 months.
Price: $10 / half pound
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Eden
A paprika colored rind covers a semi-soft pungent paste of golden yellow. This raw cows' milk cheese hints of butterscotch and sweet apple. 2nd place winner, American Cheese Society. Aged 3-5 months.

2008 2nd Place ACS winner
2014 1st Place ACS winner
2014 3rd Place BEST IN SHOW ACS winner

Price: $10 / half pound
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Bloomy rind cheeses:
Margie :
Margie sports a white bloomy rind, and smooth, creamy paste. This buttery little wheel has a clean and delicate flavor that showcases the natural flora our farmstead milk. Aged 2-6 weeks; made from pasteurized cows' milk.

2013 BEST IN CLASS at U.S. Championship Cheese Awards
2014 1st Place ACS winner
2015 Good Food Award Finalist

Price: $18.99 / wheel
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Charlito's Cocina Salami :
We have a suggestion that will surely make your order even more pleasurable and delicious. Charlito's Cocina is not only an award winning New York salami producer, but and excellent addition to your Sprout Creek Farm cheese order. They make their salami slowly from scratch in small hand made batches using only the finest ingredients found. Their pasture raised heritage breed pork is cured using traditional Spanish methods but striving to be unique and one of a kind, just like our cheeses. Here are the varieties we carry:

Add to basketSalami Piccante: Dry cured spicy salami with sea salt and a house-made blend of chiles $14.99

Add to basketCerveza Seca: Dry cured beer salami with a bottle fermented brown ale. $14.99

Add to basketTrufa Seca: Dry cured black truffle sausage $14.99

Add to basketChorizo Seco: Dry cured chorizo with Mediterranean seal salt, milk paprika and garlic. $14.99

Add to basketCampo Seco: Dry cured country sausage with fleur de sel. $14.99

Add to basketDry Fig "Salami": Non-meat fig paste makes a lovely compliment any cheese. $10


Moooochas Grassiass!