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Ordering Guidelines and Shipping / Handling Policies

Give the gift of lovingly hand crafted cheeses. Each cheese is carefully aged and attended to each week 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, and may love be your guide in this Season of Lights.


	1. On Top of the World. Three very distinct cheeses are sure to satisfy the least to the most sophisticated cheese lovers in your life. Bogart, made from raw cows' milk is semi- firm, bold and stolid, yet supple, and loves a good brew. Eden, also from raw cows' milk, is a mildly stinky cheese, dressed in a paprika colored rind, has a smooth yellow paste and, as its name suggests, loves to be served with an apple. Madeleine is an old goat. Made of raw goats' milk and aged 6-9 months, this cheese is very firm and mature. The taste? Refined, delicate, and reminiscent of wild flowers and sweet grasses. Taste all three and you'll be on top of the world. Included is a compliment of chutney, jam, or honey.
	Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
	Price: $40 / Gift Package


	2. Fifth Dimension. A full cheese board begs for something bubbly, foamy, fermented, a few friends, some good conversation, and above all, laughter. Always chummy Bogart gathers the crowd; Eden chooses the drink, and Madeleine works hard to find the verity in your ever taller tales. Happily, Toussaint introduces the next round, and Smoked Ouray keeps the cheer full to brimming. To transport you to the fifth dimension, a 2012 Sprout Creek Farm calendar and Creminelli's dry salami are also included.
	Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
	Price: $60 / Gift Package



	3. Beyond Bliss. Google Earth recommends the following directions for this destination: following the yield sign at the fork in the road, find the finest Sprout Creek Farm cheese in its hideaway on the hill. Enjoy our bold Bogart, sweet and floral Madeleine, the buttery and granular Ouray, nutty and very firm Barat, slightly peppery Smoked Toussaint, semi-soft and pungent Batch 35, creamy Eden, and you'll find you're in a state beyond bliss. A 2012 Sprout Creek Farm calendar, chutney or honey, and dry salami are included as fuel for travel beyond bliss.
	Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
	Price: $110 / Gift Package


	4. Over the Moon. This is an especially attractive option for the indecisive gift-giver. Over the Moon offers a sampling of dainty wedges featuring all in Beyond Bliss plus 2 and a 2012 Sprout Creek Farm calendar. Bogart the stout-hearted; alluring Eden; sweet and grassy Madeleine; savory Batch 35; dry and granular Ouray; nuts-and-butter Barat; firm and piquant Toussaint; Smoked Ouray or Toussaint, and the velvety pale moon-shaped Rita.
	Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.
	Price: $70 / Gift Package


	5. Such Stuff as Dreams are Made Of. Maybe you'd like to send half a wheel of Toussaint to your best friend. Or maybe you'd like a sampler plus a calendar, salami, chutney or jam. Maybe you'd like us to check for availability of cheeses you don't see mentioned above. You can conjure up your gift with only such stuff as dreams are made of.
	Please see our salami items at the bottom of this page for products that are an excellent compliment to any gift package.

Prices include handling. Shipping fees not included. Items ship via UPS. Applicable fees are calculated at time of order.

Open 7 days a week.
Monday through Saturday 10AM-5PM
Sunday 10AM-4PM

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

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, all credit cards accepted, 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

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.

Cheese Maker's Workshop: Learn cheese making under the tutelage of our Head Cheese Maker, Colin McGrath. The workshop, beginning with the cheese maker's tour of the farm, is a comprehensive and hand-on approach to the art and science of making and aging cheese, and closes with an in depth cheese tasting of at least a dozen cheeses. Workshops are on Saturdays by reservation and can be made by an individual or a group. This opportunity is an excellent and unusual gift for the cheese lover. Workshop hours are generally from 9AM to 1PM depending on the cheeses being made that day.

Sprout Creek Farm makes between 30 and 40 thousand pounds of beautiful cheese per year. Some cheeses are made seasonally and some year round. Check our product list for descriptions and general seasonal availability.

Our cheeses can be found in many places across the US ranging from small cheese and gourmet food shops and on menus throughout the Hudson Valley and New York City, to large cheese stores such as Murray's in NYC, all Whole Foods stores in NYC and the Northeast Region and Whole Foods in New England. The following distributors carry our cheeses: Seacrest, Baldor's, Food Matters, and Vermont International Provisions.

The BEST place to find our cheese is right here at the farm. Please also see our on-line ordering scheme! You can do it simply by clicking on the options available to you. We ship cheese nationally as well as locally, Monday-Thursday every week throughout the year using UPS as our trusted carrier.

** Order by the wedge (hand cut half pound or custom cut); or whole, half, or quarter wheel.
** Sophie and Rita are half pound whole wheels; Barat is a half wheel at a half pound.

Following are books where you'll find a wealth of information about world culture and tradition, and in which you will also find, among others, references to and descriptions of our cheeses, our farm, our brand of education. These are beautiful books for perusal, to spark conversation, and give as gifts to friends and family. Most include delicious recipes you'll want to try. All can be found online at www.amazon.com.

Cheese: Exploring Taste and Tradition
by Patricia Michaelson/Forward by Jamie Oliver

Cheese Identification-Classification-Utilization
by John Fischer

Mastering Cheese Lessons for Connoisseurship From a Maitre Fromager by Max McCalman and David Gibbons

The Sustainable Chef Cooking with the Farmers of New York State by Jake Brach

Fresh From the Farm Great Local Foods from New York State by Susan Meisel and Natalie Sann

A Taste of Heaven a Guide to Food and Drink Made by Monks and Nuns by Madeline Scherb

COME TO SPROUT CREEK FARM IN THE BEAUTIFUL HUDSON RIVER VALLEY

You've come to a real working farm when you come to Sprout Creek Farm. Feel free to take a walk around and see the animals, and by all means, come into our Market and taste our many award winning Artisan cheeses made here on the premises. You can even observe cheeses being made while you're here.

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:

	Ouray (oo-ray): A raw cows' milk cheese with cheddar-like hints, it has a sweet floral flavor with a firm dry paste and a natural edible rind. Aged: 7-9 months. Wine Spectator magazine's choice for 100 best cheeses in the world. Price: $7.99 / half pound

	Smoked Ouray: Granular and crumbly, Ouray's floral notes give way to butterscotch and bacon in this cold-smoked cheese. Use in hearty soups, ground meats, and in savory sauces. Price: $8.99 / half pound

	Toussaint (too-sanh): 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. Place winner in International Cheese Contest 2008. Price: $7.99 / half pound

	Smoked Toussaint Dry and piquant, cold-smoking intensifies its spicy character. Use to complement well- seasoned soups, meats, and sauces. Price: $8.99 / half pound

	Barat (bear-ah): An assertively nutty raw cows' milk cheese with a pronounced caramel flavor, it is dense, dry, and granular with a sweet buttery finish. Aged 10-12 months. Price: $7.99 / half pound

	Bogart (come on!): Mold-ripened and aged 4-6 months, this raw cows' milk cheese is semi-firm, big-bodied, open, and supple. A cheese that everyone, even a child loves. Price: $7.99 / half pound

	Madeleine (yes): 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. Price: $9.49 / half pound

Semi-soft and washed-rind cheeses:

	Batch 35 (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: $8.99 / half pound

	Eden (the garden of): 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. American Cheese Society winner.. Price: $8.99 / half pound

Fresh cheeses:

	Ricotta (rrr-i-cot): A semi-dry Tuscan-style cows' milk cheese made from whey and whole cows' milk, this fresh cheese is a sweet and delicate ingredient for many pasta dishes, desserts, or plain drizzled with olive oil and cracked pepper. American Cheese Society winner. Price: $3.99/half pound tub
	Call to confirm availability.

	Doe Re Mi (fa-so-la-ti-do): A pasteurized fresh chevre, high in moisture and low in musk makes this a creamy spreadable cheese that will perfectly compliment both sweet and savory companions. Available from March to as long as supply lasts. May be frozen to increase shelf-life to a year! Price: $8/half pound tub

Bloomy rind cheeses:

	Sophie (so-fee): This bloomy rind cheese made from pasteurized goats' milk features a soft white rind with a pearl white paste, a velvety texture and a buttery, tangy finish. It has a clean taste when young and a more intense goaty flavor as it ages. Available from April to October. Aged young: 3 weeks. Price: $13.99/half pound wheel

	Rita (ree-tah): This pasteurized cows' milk cheese reveals a tawny colored creamy paste beneath a pure white rind. The slight tang, buttery feel and grassy taste distinguishes this cheese when 3-4 weeks young, developing a more pungent flavor with time. Aged young: 3-4 weeks. Price: $10.99/half pound wheel

Creminelli Salami :

We have a suggestion that will surely make your order even more pleasurable and delicious. Creminelli salami is among the best we've ever tasted, and we offer it to you as a compliment to your cheese plate with our highest recommendation. This salami is made with hormone and antibiotic free Duroc breed free range pork raised on a vegetable diet. All spices used are organic. All salami is stuffed in natural casing and hand tied, aged carefully, just like our cheese. You can be sure there are no preservatives whatsoever in this beautiful product. Here are the varieties we carry:

Barolo: salami made with Barolo, the famous Italian Piemonte red wine. $14.99

Casalingo: northern Italian mild "salt and pepper" salami with a hint of nutmeg. $9.50

Piccante: a spicy salami with red peppers and paprika – hot but not too…$9.50

Sopressata: a popular wine and garlic salami originating from northeastern Italy. $12.50