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This is a creamy, slightly salty sheep milk Feta style cheese. Put it on a fresh salad of baby greens or flour and sear slices in hot oil and serve with fruit preserves or honey. Drizzle with olive oil and garnish with roasted peppers, olives or nuts. The salty flavor pairs well with beer.

Smethe is crafted into seven-pound wheels and aged for four to five months in the cave. During the maturation process, the cheese is brushed with a Celtic sea salt solution and turned every few days. As it ages, the cheese develops a mottled, white, gray and brown rind. The interior paste is pale in the center and golden closer to the rind. It is deliciously salty, with a definite tang that tickles the back of your tongue, and a creamy-crumbly texture.

Our Farm Fromage Cheddar washed in pure, natural, liquid hickory smoke. If you enjoy smoked meats or bacon give this cheese a try. The hint of smoke makes this cheese ideal with cured meats. pickled vegetables or melted over a burger or in a grilled cheese sandwich.

Farm Fromage Special Reserve: is a cheddar-style cheese that is aged for one to two years in 40-pound blocks. After aging, it is cut into 10-pound blocks and aged an additional 10 weeks in a cave, where it develops a bloomy white-mold rind. The cheese has the intense buttery sharpness of good aged cheddar, but it is smoother in texture, supple and creamy -- especially after it has been brought to room temperature. The rind is edible.

A small, dense cylinder with a bloomy rind, this tiny wheel varies texturally between moist and fudgy younger wheels, and a delightful creamy texture with more age. It’s paste is bone white with a smooth soft layer under the thin rind. The initial flavor is a salty burst, yielding to distinctively goaty and barnyard hay characteristics, with a slightly spiced note from the penicillium on the rind and raw Brazil nuts on the finish. Bet you can’t eat just one! 4 wheels at approximately 6 oz total.

Tomme De Ewe is a wonderful Pecorino Romano style cheese made in Leola, PA. Using the milk of Sheppard’s Hollow Farms sheep, it is so popular it sells out before the current batch is ready. Grate this fine cheese on your favorite pasta dish, or sprinkle it on roasted vegetables. As a table cheese it goes well with rustic breads, grapes and figs. Pairs well with a good Chianti or Beaujolais.