We handcraft small batch artisan cheese using Grade A milk from our family's Holstein herd in Ethan, South Dakota. We age our cheese naturally, for a MINIMUM of 3 weeks (Cheesemaster Chad likes it to age a couple months before we cut the cheese). A minimum of three weeks allows for amazing Cheddar flavor to come through, and the longer it ages, the sharper it gets. Our pressed curd blocks are infused with delicious flavor combinations we've experimented with in house during the small batch artisan process, and our original Cheddar is pure, simple and natural. We use the finest cultures, vegetable rennet, and quite simply, our pasteurized Grade A milk from our own Holstein herd. Grade A milk is not required for cheese making, but it's what you will find at the source of Farm Life Creamery cheese. The best ingredients allow for even better Cheddar!
ARTISAN CHEDDAR BLOCKS:
- ORIGINAL CHEDDAR
- FIVE PEPPER
- EVERYTHING BUT THE BAGEL
- ROSEMARY GARLIC
- BLACK PEPPER
- BLOODY MARY
- SUN DRIED TOMATO & ITALIAN HERBS
- APPLE CINNAMON
- CRANBERRY HERB
- CAROLINA REAPER (VERY HOT!)
Original Artisan Cheddar: pure and simple. Pasteurized Grade A milk, cultures, rennet, salt. That's it. Cheddar cheese is naturally white, so we leave it that way! You really haven't had a grilled cheese until you've had one made with our original Cheddar, and once you try it, you will never go back to a "cheese'like" product.
Everything But the Bagel Cheddar: a blend of sesame seed, poppy seed, onion, garlic and sea salt added to our purest original cheddar, pressed, and aged naturally. This is an awesome cracker cheese! Or put it on a sandwich! Melt it on a burger. Or just slice it and eat it.
Coffee Cheddar: our pure original cheddar mixed with fresh ground coffee, and a touch of cocoa powder, pressed, and aged naturally for a minimum of 3 weeks. It's a perfect snack. Even if you don't like coffee, you will like this cheese. The flavor combination just works!
Five Pepper Cheddar: just the right amount of kick. Compare it to a smooth pepper jack. We mix Jalapeno and friends together with our original cheddar and age for 3 weeks for a nice smooth kick that adds the perfect flavors to a burger, sandwich, grilled cheese, recipes, salads, or eat with crackers.
Garlic Cheddar: one of our favorites! Original cheddar with our blend of garlic and black pepper. It's so good! Simply delicious.
Dill Cheddar: dill weed, a tiny hint of garlic and black pepper, and a secret ingredient that keeps our dill flavor alive - this cheddar is a favorite of adults and kids alike. Mild, flavorful and great with crackers. It's DILLicious!
Apple Cinnamon Cheddar: we've experimented with apple pie/apple cinnamon and it's been good from the start, but we feel like we've now perfected it! Dried apple pieces explode with flavor and we use Saigon Cinnamon which has a unique, not so hot, cinnamon taste that makes this one amazing.
Portabella Cheddar: Portabella is our new favorite for melting on a burger! Dried, whole portabella mushrooms combined with a hint of onion and garlic make this the perfect burger or sandwich topper.
REAPER Cheddar: The Carolina Reaper is an extremely hot chili pepper developed by a grower named Ed Currie, and is currently the hottest pepper in the world. Caolina reaper is tested at over 2.2 Million Scoville Heat Units! Yes, it's HOT.
Bloody Mary Cheddar: To support South Dakota business, we use Lone Wolf Spices Bloody Mary Mix. Troy at Lone Wolf mixes us his own proprietary blend making our Bloody Mary Cheddar one of a kind! Cube it as a garnish for your Bloody Mary! Yes, it goes great with beer!
We frequently add new flavors, so check back often!