Baby Bloomer

This fresh-aged cheese has an ivory-colored curd surrounded by a bloomy white rind and is soft, but semi-firm in texture. When this cheese is young, it provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier. The center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty breads, crackers and grapes.

Sea Smoke

This is a bloomy rind fresh cheese layered with ash (activated charcoal – food grade). The effect of the ash reminded me of the fog rising from the bay in Downeast Maine! The Mainers call this Sea Smoke! The ash works with the bloomy rind to create quite a distinctive flavor.

Banon

Banon is a pasteurized cheese made from goat's milk and is circular in shape, around 3” in diameter and 1” in height, and weighing around 3.5 ounces. We make it as a Crottin that is wrapped in grape leaves soaked in French brandy and tied with raffia. It makes a lovely gift!

Crottin

Crottin is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. The flavor of Crottin de Chavignol is subtle and slightly nutty. In its youth, its dough is solid and compact, and its rind is white. As it ripens, the dough becomes crumbly and the mould on the rind matures into a bluish color. The bluish color doesn't mean that the cheese is no longer edible - quite the opposite. A classic dish is baked Crottin de Chavignol on a green salad. The dish is said to go well with a Sancerre wine from its home region.

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Our new friend, Godefroy, who is visiting the US for a couple of years, found our cheese at the Boyertown Farmers’ Market and said: Fred and Debbie’s delicious Crottin brought me back to my childhood and of the Crottin de Chavignol, in Central France.

Fresh Fromagina

Made from 100% fresh pasteurized goat’s milk!
Use Amazing Acres Goat Dairy’s Fresh Fromagina Cheese as you would a ricotta cheese.

When combining with other ingredients, there are a countless variety of uses for AAGD Fromagina! You may use it as a cheese filling for cooked pasta dishes by seasoning it with your choice of herbs and adding egg whites and mixing well. Use it in savory dips and spreads by adding fresh herbs, dried onion soup mix, chicken or smoked salmon, etc. Puree it first if desired!! You can also add a bit of honey and/or fruit to it for a flavorful dessert. Try AAGD Fromagina in your favorite cheesecake or cheese Danish!
 

The texture and taste of AAGD Fromagina gives it the ability to blend with a large number of ingredients ranging from sweet to savory. Fromagina cheese will be your favorite ingredient in flavorful pasta dishes like lasagna, manicotti and ravioli, blending it with tangy tomato sauces.

AAGD Fromagina matches well with almonds, chocolate, cinnamon, cloves, garlic, lemon, nutmeg, nuts pepper, pine nuts, spinach, sugar, tomatoes, and vanilla! Use your imagination for using AAGD healthy, fresh Fromagina!
 

Amazing Acres Chevre

Plain fresh cheese with a consistency of cream cheese, with a tangy, mild bite, great to use in many recipes (see recipe section).
 

Herbs de Provence Chevre

It looks as beautiful as it tastes! Yes, it has a beautiful taste!! The herbs include rosemary, thyme, savory, fennel seed, basil, lavender and marjoram. This will look beautiful on your table served with grapes and plain crackers!

Try this in Warm Goat Cheese Salad
 

Cranberry

Another beauty for the table! This is our most popular cheese! Our customers love this for breakfast on a bagel as well as before dinner as an hors d’oeurves.
 

Cracked Pepper

Cracked pepper is stirred throughout the cheese and then rolled in it. For the pepper lover, you can’t beat this one!