Cheese Guide

Our artisan cheeses (as well as our yogurt and gelato) are all handcrafted on our farm using pasteurized milk from our 100% Grassfed cows.  Our Brown Swiss cows originate from the Alps and we use a traditional Alpine style of cheesemaking to craft our soft and hard cheeses.

Each region of the world has developed its own cheese making process, and the Alpine style has been used with Brown Swiss milk for hundreds of years. Alpine cheeses tend to be made using higher cook temperatures which give them firmer textures, are made in larger formats, and are intended to age in mountain cheese houses until the end of the grazing season when the cattle return to the villages for the winter.

Explore our variety of soft and hard cheeses below.

The Cheeses

Enjoying a tasting of our cheeses? We recommend trying them in the following order.

Morning Glory Original

Read the story of how this cheese earned its name from Glory, a cow who never gave up and was one of the first in Sarah’s herd of Brown Swiss cows.

Morning Glory is a versatile, soft, fresh, creamy, pasteurized cheese.

Use it like cream cheese on toast, tossed in with risotto or pasta and fresh herbs, in a salad, baked into a cheesecake, muffins or brownies, stuffed in peppers or simply spread on crackers with jam.

Pair with your favorite adult beverage like a Vidal or Pinot Rosé, a tangy hard cider or craft beer.

Style: Farmers Cheese/ Fromage Blanc
Similar to: fresh goat cheese, cream cheese
Milk: Cow
Age: un-aged/ unripened
Appearance: ivory white
Texture: crumbly or spreadable depending on temperature
Tasting Notes: light, bright, fresh, milky, tangy, lemony
Storage: 90 day shelf life unopened and refrigerated. Freezes well.

Morning Glory Maple

Our soft, fresh, creamy, pasteurized cheese plus pure, locally produced maple sugar. Just sweet enough to make it a treat, but not overpowering. Perfect for spreading, dipping, or baking.

Morning Glory Maple pairs with fresh apples or berries, enjoy in stuffed french toast, or frost your favorite baked good.

Style: Farmers Cheese/ Fromage Blanc
Similar to: fresh goat cheese, flavored cream cheese
Milk: Cow
Age: un-aged/ unripened
Appearance: tan
Texture: crumbly or spreadable depending on temperature
Flavor: delicate maple sweetness, light, bright, fresh, milky, tangy
Storage: 90 day shelf life unopened and refrigerated. Freezes well.

Morning Glory Chive

Simply addicting! Glorious chives are added to our original Morning Glory to give it extra savory scrumptiousness. If you are an onion lover, this is the fromage for you. Fresh, creamy, and spreadable.

We find Morning Glory Chive especially delectable on a toasted bagel, in quiche or stuffed shells, or atop roasted veggies. Perfect for topping fresh or cooked veggies (think baked potato), stuffing a chicken breast, or eating straight out of the package!

Style: Farmers Cheese/ Fromage Blanc
Similar To: fresh goat cheese, cream cheese
Milk: Cow
Age: un-aged/ unripened
Appearance: ivory white, speckled with chives
Texture: crumbly or spreadable depending on temperature
Flavor: savory, onion-y, light, bright, fresh, milky, tangy, lemony
Storage: 90 day shelf life unopened and refrigerated. Freezes well.

Butternut

You’ve had Swiss cheese before, but this ain't your average emmentaler! Our Finger Lakes terroir gives this traditional Swiss a unique, delicious flavor. Our tender Butternut Baby Swiss has a beautiful latticework of tiny holes and a delicate balance of sharpness and sweetness.

Piquant and buttery, this cheese is kid-approved and the perfect companion to grapes or pretzels, on a sandwich with ham and mustard, or as an hors d'oeuvres with cured salami, your favorite fruit chutney and a nice cold lager, still cider, Merlot or Riesling.

2014 Gold Medal Farmstead and Artisan Cheese, NY State Fair

Style: Alpine - cooked, pressed curd
Similar to: Emmentaler
Milk: Cow
Age: ~ 3 months
Appearance: pale straw colored, small lacey holes/ eyes, partially natural, partially sealed rind
Texture: semi firm, smooth paste with a little bounce in the curd
Flavor: earthy, swiss-y, hints of brown butter
Storage: 6+ months unopened

Goblin

Goblin made its debut at the Ithaca Farmers Market on Halloween weekend of 2015. We quickly sold out of our entire first batch and have been increasing production ever since to meet the demand for this cheese.

Goblin is a semi firm, Alpine style cheese. Aged for over three months, this cheese has a mild spicy side, with a subtle aroma from the brine aging. Its real charm though, is its fruity tanginess, imparted by the special combination of our own Swiss cows milk and the cultures we add.

It’s a perfect complement for snacks, sandwiches, grilling, as a melting cheese or in fondue.

This cheese is particularly well-suited to wine pairing. Goblin's herbal, nutty flavor balances well with Riesling's high acids and fruity tang. Also try pairing with Dolcetto, Red and White Rhones.

Style: Alpine - uncooked, pressed curd
Similar to: Appenzeller
Milk: Cow
Age: ~ 5 months
Appearance: creamy yellow, partially natural, partially sealed rind
Texture: semi firm, creamy, smooth dense paste
Flavor: fruity, tangy, vegetal
Storage: 6+ months unopened

Rose’s Reserve

Rose's Reserve is a mouthful of magic. After 12 months of aging, its round, balanced flavor can range from butterscotch to toasted tree nuts and will remind you of its European cousins Gruyere and Parmesan. We capture the natural sweetness of our Brown Swiss milk in the traditional Alpine cheese making process, cooking the curds at high heat, resulting in aromas of caramelized apples and notes of toasted hazelnut with a smooth, dense texture.

We especially like to eat this cheese with fresh NY apples, toasted walnuts and smoked cured meats.

We love pairing this cheese with a sweet or dry farmhouse cider, or alongside a big, buttery Chardonnay.

Style: Alpine - cooked, pressed curd
Similar to: Gruyere, Parmesan
Milk: Cow
Age: ~ 9-12 months
Appearance: deep straw color, occasional holes/eyes, partially natural, partially sealed rind
Texture: firm, smooth paste
Flavor: nutty, salty, savory
Storage: 6+ months unopened

Ghost

Ghost is a cheese that should be captured when it appears. Aged 10 months or more, Ghost is the longer aged, fuller bodied version of our Goblin. Crumbly and complex, Ghost rivals an aged cheddar in flavor but is made with a completely different process.

Style: Alpine - uncooked, pressed curd
Milk: Cow
Age: ~ 10-12+ months
Appearance: cream to golden, partially natural, partially sealed rind
Texture: firm, crumbly paste
Flavor: tangy, nutty, savory
Storage: 6+ months unopened