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
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
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
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
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
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
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.
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'
Fresh Cherve - A pasteurized goat's milk cheese.
You call it chevre, we call it good.
Trickling Springs Creamery
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
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.
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.
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
FreshStart - a mozzarella-style cheese that melts
beautifully and has a great taste.