Meadow Creek Dairy - Our Cheeses

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Adrienne Fiakas, intern and cheesemaker, will be in New York City on February 17th for a Meet the Cheesemaker tasting at Lucy's Whey. For more details check the Lucy's Whey website.

Meadow Creek Dairy

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Our Cheeses

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Appalachian We've now been making Appalachian from our own original recipe for over twelve years. A buttery, slightly sweet cheese fruity lemon notes which shade into toasted as the cheese ages. The texture of this cheese is very distinctive-- flexible, supple, and lush, melting on the tongue. Loaves are around 2.5" high, 8" square and average 8 pounds in weight.

Generally available June through March.
Click here for more tasting and pairing information [pdf]

Mountaineer Patterned after the traditional alpine cheeses with a natural brushed rind, Mountaineer is a semi-hard cheese with a smooth supple texture and occasional small eyes. Aged in our cellars a minimum of six months, Mountaineer develops a complex flavor, predominately nutty and sweet with hints of butterscotch. Wheels are around 2.5" high, 12" in diameter and average 14 pounds in weight.

Available November through July.
Click here for more tasting and pairing information [pdf]

Grayson Reminiscent of the Italian Taleggio or French Livarot, but with our rich Jersey milk and a longer aging time. A soft, finely textured cheese, very rich and beefy with a pungent aroma and a nutty, sweet overtone. Surface ripened with a thin reddish-orange washed rind. Loaves are approximately 7" square, 2" high and weigh an average of four to five pounds.

Generally available June through March.
Click here for more tasting and pairing information [pdf]

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