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Takoma Park Silver Spring Co-op • 201 Ethan Allen Ave • Takoma Park MD 20912 • 301-891-COOP (2667) • Open Daily 9:00 AM - 9:00 PM

   T.P.S.S. Co-op News:      PLEASE REFRESH YOUR BROWSER TO SEE ALL THE LATEST CHANGES     SUPER THURSDAY! All T.P.S.S. Co-op members will receive a 10% discount off of almost everything in our store on the third Thursday of each month! Grab your reusable grocery bags and head in to save some dough!

Our New Cheese Department

There’s Something New at the Co-op, and it’s good!

Got Cheese? We do. In fact, we have some of the best tasting cheese in the area. TPSS Co-op has introduced over two dozen locally produced artisanal cheeses. Handcrafted in small batches on family farms, the cheeses are all natural with no additives or preservatives. The milk comes from goats, cows, and sheep that are pasture fed with no synthetic hormones, antibiotics, or chemical compounds. And because of the small-scale production methods, the cheese makers are able to coax as much flavor as possible from the milk. These are cheeses with a pedigree. Many have won an award or two, a few have even won several. We could go on for days but in the end, the only thing that matters is what your own taste buds say.

Chapel’s Country Creamery

Chapels Country Creamery
http://www.chapelscountrycreamery.com/

Chapel's Country Creamery artisanal cheeses are carefully hand crafted from start to finish. They start with fresh non-pasteurized raw milk produced on their Easton, Maryland farm. They partner with an Amish artisanal cheese maker in Lancaster, Pennsylvania to finish the process. The cow’s milk cheeses that Chapel’s produces are;

Amber Cheddar – A beer washed cheese with a golden amber color.

Bay Blue – Maryland’s first raw milk cheese. Made in stilton style, it’s a mild blue perfect for salads and snacking. Pair it with fruit or a couple of drops of honey to get a very nice savory sweet contrast.

Chapel Cheddar – A young cheddar just old enough to have a touch of sharpness. Moist and creamy a perfect complement to your favorite cracker.

Garlic and Chive Cheddar – Just the right combination of garlic and chives gives this cheese a nice bite. Works well in macaroni and cheese or melted on a sandwich.

Shepherd’s Manor Creamery

Shepherd’s Manor Creamery
http://www.shepherdsmanorcreamery.com/

Located in Carroll County, Maryland, Shepherd’s Manor Creamery is Maryland’s very first sheep milking dairy. Fun fact. Their sheep produce an average of 3 to 4 pounds of milk per day, equal to ½ gallon which will yield twice as much cheese as the same amount of cow or goat milk. A relatively young dairy, they’ve already started winning awards. Shepherd’s Manor makes the following;

Fetina - European style feta - slightly saltier than commercial feta, well textured for slicing or crumbling.

Colbere - A mild white soft slicing style cheese.

Tomae - An artisanal semi-hard wash rind Italian style cheese good for both for slicing and grating. This cheese is aged on the shelf to develop a rind surface with the most earthy tones of the ewe.

Meadow Creek Dairy

Meadow Creek Dairy
http://www.meadowcreekdairy.com/

Located in the mountains of southwest Virginia, Meadow Creek Dairy a seasonal grazing dairy, milking from March through December, timing peak nutritional needs of the cattle with the peak of grass growth. As the milking season progresses, the grass and therefore the main diet of the cows changes, enabling them to make unique cheeses with seasonal variations. The deep yellow color of the cheese reflects this grass based diet and the high beta carotene content of the milk. They make;

Appalachian – A bright lactic cheese with buttery overtones and a mushroom earthiness. It’s lemon notes shade toward toasted as the cheese ages. This cheese was awarded second place in the American Originals category at the 2013 American Cheese Society Competition.

Grayson – The texture is supple and fudgy, becoming silky as it warms. It’s slightly sweet with nutty notes and a solid earthy undertone. It pairs well with bread, dried fruit and beer.

Caromont Farms

Caromont Farms
http://www.caromontfarm.com/

At Caromont Farms their specialty is goat cheese and they do it very well. The Esmont, Virginia farm is populated with and assortment of Nubians, La Manchas, Saneens, Alpines and one lone Toggenburg. Goats, of course. The cheeses we are going to carry are;

Crottin d’Albermarle – A pasteurized goat's milk with a bloomy rind, the taste is subtle and slightly nutty. As it ripens, the rind becomes crumbly and the mold on the rind matures into a bluish color.

Bloomsbury – A pasteurized cow's milk with a bloomy rind disc, it has a light taste and a characteristic 'melt-in-the-mouth' texture.

Fresh Cherve - A pasteurized goat's milk cheese. You call it chevre, we call it good.

Trickling Springs Creamery

Trickling Springs Creamery
http://www.tricklingspringscreamery.com/

Those of you who shop here are already familiar with Trickling Springs Creamery products. We’re proud to now add several of their raw milk cheeses. Straight from Chambersburg, Pennsylvania, please welcome the following:

Cheddar – A traditional style cheddar with a medium intensity. With a slightly stronger intensity than some of their other cheeses, this cheddar can stand up to a dry white or mild red wine.

Garlic Goat Chive – The garlic gives it a little bite, the chives add a hint of onion.

Longhorn – This colby is milder than cheddar and great for most recipes requiring a cheese that melts well.

Raw Milk Goat – Straight-up great goat cheese.

Tomato-Basil Cheddar – A medium strength cheddar with light, tangy notes that brightens the cheese.

Firefly Farms

Firefly Farms
http://www.fireflyfarms.com/

Award winning goat cheese that is a must have for any cheese lover.

Black and Blue - Deeply blued, luscious and creamy. Aged approximately 3 to 4 months, it has a buttery and dense texture that evokes a blue cheddar like consistency and flavor. It’s won seven awards over the last six years.

Cabra La Mancha – Washed with a brine comprised of water, salt and surface ripening agents, this cheese develops an earthy, flavorful orange colored rind around a semi-soft cheese body. It’s won 12 awards over the last eight years.

Merry Goat Round – As it ripens from its rind inwards it softens and becomes slightly creamier. The rind is edible at any stage and in fact, the cheese's fullest flavor is concentrated in the rind. Merry Goat Round starts with a clean sharpness and develops stronger complex notes with age. The cheese has won nine awards over the past ten years.

Everona Dairy

Everona Dairy
http://www.everonadairy.com/

This Rapidan, Virginia farmstead started producing sheep cheese in 1996 and since then has grown to an award winning dairy. Producing about 4 tons of cheese a year, Everona is constantly adding new flavors for new taste experiences.

Stony Man - Stony Man was a new creation in 2005, and took 3rd Place for Aged Sheep's Milk Cheeses at the American Cheese Society Competition in Portland, Oregon. It has a smooth, dense texture and more pronounced flavor. As it ages, it forms a great sweet finish.

Pride of Bacchus – American Cheese Society prize winner, Pride of Bacchus has a beautiful burgundy rind and a smooth texture in the center. The nutty flavor of the cheese mixes well with the fruitiness of the wine.

Herbes de Provence - Classic Herbes de Provence spices are added at the end of the Cheese making process. Great as a snack, an appetizer course or shredded over a salad.

Smoked Piedmont – This real hickory smoked Piedmont has many, shred it over pasta, put it on a sandwich or whip up a little antipasta.

FreshStart - a mozzarella-style cheese that melts beautifully and has a great taste.