Filomena
Milk Type : Raw Cow Milk
Style : Alpine
Milk Source : Fantello Farmstead Jersey Herd
Format : 5lb - 7lb
Affinage : 3-6 Months
Typical Profile : Roast beef, Sour cream, Nutty
Story : A small seed planted while jet lagged and searching for a cultured meal, the owner of a small bistro offered a french favorite. Raclette. Unknowing of our embankment on a path of making traditional cheeses with a renowned cheese consultant Ivan Larcher, it was the perfect complement to our journey, and a hub for the future of our cheeses.
Pairing and Service - Filomena has enjoyable and distinctive nutty, smooth taste parable with simple dishes like steamed potatoes. A melting cheese cascading complements charcuterie plates filled with salami, ham, dry cured meats and a fine glass of red wine.
Eleanor
Milk Type : Pasteurized Cow Milk
Style : Bloomy Rind-Cheese
Milk Source : Fantello Farmstead Jersey Herd
Format : 8oz - 13oz
Affinage : 2-6 Weeks
Typical Profile : Mushroomy, Sweet Cream, Fruity, Vegetal Flavor
Story : Once back from a trailing journey in France, the cheese bug was still present for cheese maker Patricia Ciatto. Swiftly Enrolling into a Cheesemakers course at the WSU’s Creamery. The class was asked “What is your Favorite cheese?” You don't have to go far to find the popular answer being camenbert. So on our cheese maker’s birthday, the opportunity rose. And has stayed a favorite in our rotation of cheese’s.
Pairing and Service - Best aside slices of sourdough baguettes. Not limited to just crackers, Eleanor complements sweetly with jams and dried fruits to bring out its velvety texture.
Cultured Butter Ball
Milk Type : Pasteurized Cow Milk
Style : European Cultured
Milk Source : Fantello Farmstead Jersey Herd
Format : 8oz
Typical Profile : Buttermilk, Yogurt, Semi Sweet
Story : As the cows continue to make milk yearly, why waste such a valuable product? Making butter was an adequate answer to find ways outside of just making cheese. As all of our cows feed on local hay, and our grass grown fields, the butter changes according to the season. In the spring our green grass turns butter yellow, while in fall the milk protein that stays with the butter fat creates a cream corn style smell and white in coloring.
Pairing and Service : Knowing where your food comes from is important to everyone. And knowing our cultured butter is handmade and made with integrity, the butter is satisfactory on toasts, steaks, pastas, and anything else you would put butter on!
