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| Ordering Guidelines and Shipping / Handling Policies |
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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 we'll add a surprise to compliment your choice.
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1. "Cheese Dreams" comes with 3 distinct and different cheeses to make a pound and a half of bliss. Rita, a camembert-style cheese with a slight tang and buttery feel distinguishes this cheese. Next is Bogart, semi-firm, big-bodied, open, and supple – a cheese both children and adults love. Last is Eden with a paprika colored rind and a golden, semi-soft, pungent paste. This cheese is a 2nd place winner in the American Cheese Society.
Price: $45 / Gift Package
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2. "Five Easy Pieces" provides everything you need for a full cheese plate in two and a half pounds. Camus, a semi-soft blue-veined cheese, feels like butter on the palate, offering a delightful contrast to Sophie, a goats' milk camembert-style cheese that is creamy and mild. Eden, with its deep orange rind and pungent fruity paste is sure to be a winner. Complete your cheese plate and serve the semi-firm and slightly piquant Toussaint and the very firm and nutty Barat, and you will have entertained with aplomb and panache.
Price: $65 / Gift Package
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3. "Honey… we bought the farm!" is just what it suggests – a sumptuous three and a half pounds and delectable array of 7 fine cheeses. Rita, with its tawny creamy paste and a pure white rind pairs nicely with Ouray, firm and dry. Batch 35 displays a copper colored rind, is semi-soft and aromatic, while blue veined Camus offers a stunning contrast. Bogart is semi-firm, and well balanced. Firm, buttery, nutty and dry, Barat is a 10 year unforgettable favorite. And finally, with something goaty in the line-up, Sophie's striking white paste and delicate taste will ensure ownership of the farm once and for all, "Honey... we… " Yes, you did!
Price: $85 / Gift Package
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| Prices include handling. Shipping fees not included. Items ship via UPS. Applicable fees are calculated at time of order. |
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Wednesday through Saturday 10AM to 6PM
Sunday 10AM to 4PM
Shipping Monday – Thursday
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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
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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
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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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| 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. |
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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 from small cheese and gourmet food shops, to large cheese stores such as all Fairway stores in NYC, Murray's in NYC, and Tomales Bay Food Company in San Francisco and Washington DC; local restaurants; Whole Foods Northeast Region, and on line at places such as Heritage Foods USA.
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. |
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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 |
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| 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".
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| 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 whole pound.
Firm and semi-firm natural rind cheeses: |
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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 |
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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
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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 |
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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 |
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OUT OF STOCK - More Coming Soon!
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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 |
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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 |
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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 |
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OUT OF STOCK - More Coming Soon!
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| Semi-soft and washed-rind cheeses: |
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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 |
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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 |
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Lizzy (lizzy):
A washed-rind raw goats' milk cheese, Lizzy has big eyes, a large nose, and an elastic texture. The pale orange rind covers an ivory paste whose musky, slightly smoky flavor enlivens a fresh tomato salad or a dense hearty soup. Available from August to as long as supply lasts. Aged 3-5 months.
Price: $9.49 / half pound |
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Amish Cheddar:
Supple and mild, a lovely white cheddar made by our Amish friends in Pennsylvania. Eat it plain, in an omlette, or on a burger.
Price: $5.99 / half pound |
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| Blue-veined and buttery cheese: |
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Camus (kah-moo):
A thoroughly edible blue, this raw cows' milk cheese has a round nutty flavor with hints of maple, a barely-firm paste, and a kindly light varicosity with age. Aged 60 days or more.
Price: 9.49 / half pound |
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| Fresh cheeses: |
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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 |
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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 |
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OUT OF STOCK - More coming soon!
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| Bloomy rind cheeses: |
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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 |
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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 |
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