Our Farmstead Cheese is handmade daily from the fresh milk of our 35 Saneen, Nubian and French Alpine dairy goats. Presently we average about 250 pounds of cheese a week, crafted into several styles and flavors of cheese.

NOTECARDS

We now have "goat-cards" - five photo note-cards from Goat Lady Dairy. You get five different 5" x 7" sepia photos of our goats on the farm, blank inside. Envelopes are included. Eric Tomberlin took the photos. Click here to see the pictures. To order please e-mail us. Click here to see the pictures.

FROMAGE

This is the freshest cheese with the highest moisture and lowest fat and cholesterol content. Packaged in deli-cups when only two days old this spreadable cheese comes in nine delicious flavors: Plain, Basil & Garlic, Dill & Chives, Sunny Paris (shallots, chervil, tarragon, bay, dill), Boursin (fresh goat cheese, Amish Roll Butter, Italian parsley, lemon thyme, garlic) Horseradish, Jalapeno, Hot Jalapeno and Sweet Orange. Great as a snack with crackers it is also a versatile addition to soups, pasta, pizza, baked potatoes, etc. Our plain Fromage won a FIRST PLACE at the 1999 American Cheese Society National Competition! !

CHEVRE LOGS

Chevre Logs are hand-molded and air-dried for a week or so to produce a sliceable consistency and slightly fuller flavor than Fromage. You can slice them into medallions when cold or spread them at room temperature. This is the style of cheese used by most of the 20 area restaurants we supply weekly. They use our Chevre Logs as a uniquely flavorful ingredient in many gourmet dishes. Logs come plain or rolled in peppercorns, dill, rosemary or sesame seeds.

This tangy cheese is saltier and drier than Fromage or Logs and is delicious used like Feta in salads, pasta, pizza, etc.

To create our special jars of Marinated Chevre we put two-week old Chevre Log medallions in extra virgin olive oil infused with our special blend of herbs and spices. Olive oil is the traditional and natural way to preserve cheese. By covering the cheese and protecting it from the air, the oil almost stops the ripening process giving this cheese a very long shelf life. It is delicious as a gourmet spread or spooned over hot pasta to make an instant Alfredo!

SMOKEY MOUNTAIN ROUND

A Goat Lady Dairy original, our smoked cheese is formed and dried into a round and then smoked over pecan wood logs. Creamy white on the inside and toasty brown on the outside this tangy cheese must be tasted to be understood. Great as a munchie with crackers or use it grated over hot steamed vegetables or pasta.

CLIMAX CROTTIN

Crottin is a traditional French farmhouse cheese made in a characteristic small round shape. Our version is the freshest mold ripened Crottin you can buy released at only one week. With its snowy white natural bloom rind and buttery flavor Goat Lady Crottin has been known to make expatriate Frenchmen cry with memories of the homeland!

Also a mold-ripened cheese with a white bloomy edible rind, our Camembert has a buttery brie-like consistency with taste overtones of wild mushrooms and a hint of blue in the finish. It is ripened for three weeks and has a deeper flavor than Crottin. We won 2nd place with our Chevre Camembert at the 2000 American Cheese Society national competition.

Ordinarily chocolate truffles are made with eggs or cream or butter. Instead of these we only use our fresh Fromage (so lower in fat and cholesterol) blended with semi-sweet chocolate and coated in Dutch cocoa to make an extra-ordinary delight tasting somewhere between fudge and cheesecake.