Our Cheeses

Spring Day Blues

Aged Blue Cheese

Raw milk, blue-veined cheese with a natural rind. Savory, earthy, mushroomy taste, ranging from mild to piquant. Both creamy and slightly crumbly.

*Second place winner of the 2011 American Cheese Society Competition in the Rinded Blue Category

Ingredients: Cow’s milk, cultures, vegetable rennet, salt.
Not pasteurized. Aged more than 60 days. Keep refrigerated.

Deja Blue

External Blue Cheese

One of a few external blue cheeses made in the U.S. It has the mottled look of a rock on the beaches of Maine and a mild taste. Made with heat-treated milk and aged for about six weeks. A raw milk version is in the works for 2019. Availability varies.

*Gold medal winner of the 2017 Eastern States Exposition

Ingredients: Cow’s milk, cultures, vegetable rennet, edible ash, salt.
Heat-treated, not pasteurized. Keep refrigerated.

Fraffie

Smooth, Buttery Blue Cheese

Raw milk, blue-veined cheese made with the addition of cream, which gives it a buttery texture. 

Ingredients: Cow’s milk, cream, cultures, vegetable rennet, salt.
Not pasteurized. Aged more than 60 days. Keep refrigerated.