Our Cheeses
Haystack Mountain Boulder Chevre
This classic fresh semi-soft cheese is Haystack’s flagship product.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Vegetable Enzymes
Serving suggestions: This most versatile of goat cheeses can be cut into discs, and warmed in the oven as a salad topping, added to pasta dishes, spread on sandwiches and served as part of a cheese plate with any kind of salty olive or sweet dried fruit.
Awards: American Cheese Society, 2001.
Haystack Mountain Cracked Pepper Chèvre
Classic fresh semi-soft goat milk cheese that is coated with three kinds of cracked pepper.
Ingredients: Grade A Pasteurized Goat Milk, Salt, Vegetable Rennet, Black Pepper, Red Pepper and White Pepper
Serving suggestions: Crumble into a green salad or add to warm pasta with roasted vegetables. Pairs well with Sauvignon Blanc, Chenin Blanc or other dry, fruity white wines.
Awards: World Cheese Contest 2004, American Cheese Society 2006
Haystack Mountain Applewood Smoked Chèvre
A unique award-winning chèvre that is cold-smoked with applewood.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Vegetable Enzymes
Serving suggestions: Add to a salad, crumble over grilled vegetables or serve on its own with an assortment of olives. Pair with Sauvignon Blanc or a non-oaky chardonnay.
Awards: American Cheese Society 2003, 2005 and 2006
Haystack Mountain Herbes de Provence Chèvre
This classic fresh semi-soft cheese is fashioned into logs and coated with Herbes de Provence.
Ingredients: Cultured Pasteurized Goat Milk, Herbs, Salt, Vegetable Enzymes
Serving suggestions: Sprinkle on pizza with proscuitto and roasted red peppers, or serve with good Kalamata olives and warm crusty bread. Pairs well with Sauvignon Blanc, Chenin Blanc or other fruity wines.
Haystack Mountain Dill & Garlic Chèvre
Classic fresh semi-soft goat milk cheese that is blended with the perfect combination of Dill and Garlic.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Vegetable Enzymes
Serving suggestions: This cheese is great paired with your favorite cracker or good crusty
bread.
Awards: American Cheese Society 2009.
Haystack Camembert
This goat milk camembert won a Bronze medal at the 2010 World Cheese Awards. It has a velvety white rind and a buttery flavor.
Ingredients: Cultured Pasturized Goat Milk, Salt, Enzymes, Mold Cultures
Serving suggestions: Spread on fresh bread accompanied by fruit for the perfect picnic or appetizer.
Haystack Mountain Haystack Peak
This creamy fresh-ripened goat cheese has a creamy interior enhanced by a bloomy-rind surface that gives it character and complexity.
Serving suggestions: Goes well with quince paste or jam, toasted almonds or an assortment of dried fruits. Pair with Sancerre or fruitier wines such as Pinot Gris, Reisling or Gewurztraminer.
Awards: American Cheese Society, 2004, 2006 and 2007. Chosen by Saveur Magazine as one of American’s best artisanal cheeses in April 2005. 2005.
Haystack Mountain Snowdrop
A small white seven-ounce disc that is firm and silky with a dense, creamy interior that’s surprisingly mild. The thin, snowy-white edible rind contributes to its unique flavors.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Enzymes, Mold Cultures
Serving suggestions: Serve with spiced pecans, dried fruits, oil-cured olives and savory crackers. Pairs well with Sauvignon Blanc, Sancerre or other fruity white wines. milk.
Haystack Mountain Queso de Mano
Queso de Mano, our first raw milk cheese, has a robust, nutty flavor with herbal hints. It is aged for a minimum of four months.
Ingredients: Raw Goat Milk, Salt, Cultures, Enzymes
Serving suggestions: Perfect for a cheese plate accompanied by toasted almonds, qunce jam, sliced fresh pears and fresh cherries. Pair with fruity Sauvignon Blanc, Gamay Beaujolais, Pinot Noir, Zinfandel or any light red wine, or a fruity beer.
Awards: American Cheese Society in 2003, 2004 and 2006.
Haystack Mountain Red Cloud
A smooth, soft washed-rind eight-ounce wheel with a reddish rind and a powerful flavor that is balanced and complex. Made with raw milk at our farm. Aged for 60 days.
Ingredients: Raw Goat Milk, Salt, Cultures, Enzymes
Serving suggestions: Serve with brandied cherries, roasted walnuts, any kind of citrusy chutney or Cerignola olives. Pair with a spicy Alsatian Pinot Gris, a good Reisling or Gewurtztraminer, or a strong dry beer.
Awards: American Cheese Society in 2007.
Haystack Mountain Sunlight
A washed-rind semi-hard raw-milk cheese that’s aged at our farm for 60 days. It has a mildly piquant, somewhat sweet flavor.
Ingredients: Raw Goat Milk, Salt, Cultures, Enzymes
Serving suggestions: An excellent table cheese that pairs well with dried cherries, sliced fresh apples and grapes. Pair with fruity Sauvignon Blanc, Pinot Gris, Pinot Noir or Syrah wine, or a fresh local lager.
Haystack Aspen Ash
A soft ripened bloomy rind cheese with vegetable ash. Texture is light and creamy. Great mouth feel and outstanding flavor.
Ingredients: Cultured Pasturized Goat Milk, Salt, Enzymes, Mold Cultures
Serving suggestions: Serve with fresh pears, grapes or raspberries and thin crackers.
Haystack Chile Jack
A Monterey Jack style cheese with roasted mild green chilies
Ingredients: Pasteurized Cultured Goat Milk, Green Chile, Salt, Vegetable Enzymes
Serving suggestions: Serve with warm fresh, tortilla chips and salsa, or use as an enchilada or chile relleno filling.
Haystack Mountain Chèvre en Marinade
Medallions of Boulder Chèvre marinated in a blend of olive oil, canola oil, minced garlic and Herbes de Provence. Presented in an attractive glass jar with a black lid.
Ingredients: Pasteurized Goat Milk, Salt, Vegetable Rennet, Olive Oil, Canola Oil, Garlic, Herbes de Provence
Serving suggestions: Serve with warm crusty bread, use as a topping for pizza or add to pasta with vegetables. Pair with Sauvingon Blanc or Sancerre.
Awards: American Cheese Society, 2001, 2005 and 2007
Haystack Mountain Premium Goat Milk Feta
Our feta is made by hand and brined in whey to maintain the characteristic flavor and crumbly consistency of traditional goat milk feta.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Vegetable Enzymes
Serving suggestions: Use in salads, as a topping for pizza or in any dish calling for a salty rustic cheese. As an appetizer, serve it at room temperature with a little warm honey drizzled over it. Pair with any dry, fruity white wine, such as Pinot Blanc or Sauvignon Blanc.
Awards: American Cheese Society 2004
Haystack Mountain Buttercup
Our first mixed-milk cheese combines cow milk with our goat milk to produce a butter-colored satisfying semi-hard cheese. Buttercup wheels are dipped in black wax and aged for 30-60 days.
Ingredients: Cultured Pasteurized Cow Milk, Cultured Pasteurized Goat Milk, Salt, Cultures, Enzymes
Serving suggestions: Serve with fresh fruit, including berries, or savory grilled vegetables. Pairs well with Viognier, Zinfandel and Syrah wines.
