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Reichert's Dairy Air: Our Cheese Our cheese is available in different varieties and flavors. Due to seasonality of ingredients and time restrictions, all flavors are not always available, but I try to keep things as balanced and varied as possible. Don't hesitate to ask for your favorite cheese! CHÈVRE Chèvre (SHEV-ruh) is a soft fresh cheese, often simply called "goat cheese." Chèvre is sold in 4-ounce biodegradable clear containers. Eat within 4-6 weeks from "batch #" date on package. Dairy Air chèvre Pure and simple, mild and melt-in-your-mouth creamy. 2nd Place, 2008 ADGA National Goat Cheese Competition 3rd Place, 2007 ADGA National Goat Cheese Competition Roasted Red Pepper chèvre My best-selling chèvre flavor. Roasted red peppers, fresh garlic and spices make a delicious spread available all season. Chive chèvre Pure comfort food. Fresh garlic chives are used to make this very popular flavor, available as long as the chives hold out. Divine when mixed into mashed potatoes! Chipotle chèvre Slightly spicy with a smoky finish. A nice change of pace available all season. Cracked Black Pepper chèvre I grind whole peppercorns coarsely and add to Dairy Air chèvre for a classic flavor that pleases everyone. Cranberry Pecan chèvre A salty sweet treat that is my favorite flavor. It started out as a seasonal flavor but is so popular I make it year-round now. Sun-dried Tomato and Basil chèvre A classic Italian combination of flavors made when fresh basil is available. Pesto chèvre Ben's favorite flavor. I make classic pesto with basil, garlic, pine nuts and a good fruity olive oil and mix into plain chèvre. Available when I have plenty of basil! Glazed and Infused chèvre Made by infusing milk with fresh herbs, before making cheese. I layer it with a "glaze" of fruit preserve. This is a new method I developed last fall, and I hope to experiment with some new flavors this year. The favorite experimental flavor was Sage and Black Raspberry, with sage-infused chèvre over a layer of black raspberry all-fruit preserve. Gorgeous and sophisticated in flavor, it looks great inverted so the fruit is on top. FETA Feta (FEH-tuh, FAY-tuh) is a fresh Greek-style cheese sold in 4- to 6-ounce paper-wrapped slices. I use a dry salting method, so my feta is less salty than most commercial fetas. I like to eat it out of hand best, but it is delicious on pizza or tossed with hot pasta, and of course on salads. It will keep 6 weeks after "batch #" date on label. Classic Feta Pure and simple, one of the best fetas you will ever taste. 1st Place, 2010 ADGA National Goat Cheese Competition 2nd Place, 2008 ADGA National Goat Cheese Competition 2nd Place, 2007 ADGA National Goat Cheese Competition Basil Feta Classic feta with fresh basil added as curd is ladled. I can never make enough to keep customers happy. Available when fresh basil is in season. 2nd Place, 2010 American Cheese Society Competition 2nd Place, 2009 American Cheese Society Competition 1st Place, 2008 ADGA National Goat Cheese Competition Chive Feta Classic feta with fresh garlic chives added. The subtle chive flavor infuses the cheese. Beware, it is an addictive snack! ROBIOLA DI MIA NONNA A Piedmontese-style Robiola I learned to make in Italy. As far as I know, I am the only producer of this style of cheese in the U.S. 2009 was the first year of production for this cheese. |
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