Saturday, March 14, 2015

Baetje Farms - Missouri Cheese

In stock again at all four locations!

Baetje Farms LLC in Bloomsdale, MO from the scenic southeast Missouri, Sainte Genevieve County.

Pure Artisan Farmstead Goat Cheeses

Many of the cheeses we produce are solely from our own herds milk and classified as "Pure Artisan Farmstead" goat cheeses. In case you are not familiar with what the terms "farmstead" or "artisan" means, I would like to take a moment and explain the terms to you..."Farmstead" signifies cheese made solely with milk from the cheese maker's own animals. "Artisan" is a skilled manual worker or craftsman...So, in essence we produce our cheeses in an old world European style, the way cheese had been produced for thousands of years long before the family farm was turned into an industrial factory, as is and has been the current trend of farming in the United States for quite some time.

So, now that you are familiar with what type of farm we are, let us take some time to tell you how we manage our farm and what makes us different from other farmstead artisan producers (rare as they are in America)...We believe the best cheese comes from the best milk and the best milk comes from animals that are in the best physical condition possible. Our dairy goats receive an unlimited supply of filtered spring water to drink from a spring fed well here on our farm. We also supplement their diet with organic herbal teas, (which they love warm esp. in the cold of winter). They receive daily: organic mineral supplements, locally grown alfalfa hay, browse pasture, and are fed an all natural antibiotic free whole grain ration that has been custom prepared to our specifications. We make sure in essence that our goats are receiving the correct amounts of protein, vitamins, minerals and other necessary nutrients. Our goats are free to choose what they prefer to do, whether it is to skip and run up a hill, lie under the shade of a tree, soak up some sunshine, or play with one of their herd mates. They are not in tie stalls or kept in confinement as are done on other dairies. Nor are they fed hormones to increase their milk production, nor are they on a constant stream of feed laden with antibiotics. We as Christians believe God created these animals and try to give them the best environment possible. We do not "milk them for all they are worth" as the old phrase goes, but allow our goats to keep the natural time clock that they were created to have. While some dairies push their goats to alter their genetically set clock and breed and kid out of their normal season, we do not.

The natural seasons of spring kidding which begins our milking season, coincides with the greening of pasture after the dead of winter. The abundance of summer feed coincides with the abundance of milk our girls produce, and as fall comes into play and the local area deer begin their breeding season, so begins another breeding season for our goats as well and lactation soon begins to cease in the dead of winter. That is when they enjoy a bit of "vacation". All of these factors produce very happy goats which ultimately produce delicious cheese.

Baetje Farms Coeur de la Crème...$8.99 / each

5 ounce heart shaped fresh goat cheese.  First place winner American Cheese Society 2011 and 2012. Purists will enjoy this cheese in which nothing is added except quality goat milk, culture, rennet and salt. The base for all our Coeur de la Creme cheeses. Also available in assorted flavors

  • Plain
  • Garlic and Chive
  • Herbs de Provence
  • Pepper
Baetje Farms Coeur de la Crème Dark Chocolate Raspbery...$11.99 / each
5 ounce heart shaped fresh goat cheese blended with fine French dark chocolate, and raspberry puree. Winner 2nd place 2010 American Dairy Goat Association. Try it with your favorite cookie, fill Cannoli or use in in your favorite chocolate dessert. Available year round
Baetje Farms Miette...$11.99 / each
Miette is our newest bloomy rind sheep and goat milk cheese here at Baetje Farms. This cheese has the flavor of sweet, very yeasty bread dough waiting to be baked. It has the aroma of fermented grapes and the creamy consistency much like that of a baked cheesecake as it melts in your mouth. Images of pure rich cream drawn from the top of fresh milk fill your mind as you enjoy, this cheese is truly a delight and is a special treat to enjoy anytime!
Baetje Farms Fleur du la Valle...$17.99 / each
Fleur de la Vallee is a washed rind cheese with a semi-soft velvety smooth paste which melts in the mouth. The complex and full bodied flavor notes bring reminiscents to the pallet of toasted bread with butter, meaty bacon and eggs, and faint notes of toasted onion which all provide a depth of rich flavors that burst in the mouth The aroma of this cheese is also rich with complex notes of fermented wheat, barley, hops and yeast which combine with a sweet aromatic blend of fragrant bliss. This cheese may be made with 100% goat milk or a combination of sheep and goat milk depending on season. The 100% goat milk version has won several awards including: American Cheese Society 1st in 2011 and 2nd in 2010. World Cheese Awards bronze in 2010
Baetje Farms Couer du Clos...$29.99 / lb
Coeur du Clos is a cambembert type cheese made from a blend of goat and sheep milk making this a true rare artisan cheese treat. Aromas of mushrooms, combine with woodsy earthy notes. This cheese is covered with a velvety with rind reminiscent of soft wool. The cheese is best enjoyed at room temperature and has a balance of a soft creamy paste yet a firm chewy rind. The flavor notes vary from sweet custard, roasted walnuts and clean fresh cream in the paste to the hint of mushrooms towards the rind. This c heese is excellent served baked in a puff pastry topped with raspberry sauce or maple syrup and toasted walnuts. 2nd place winner American Cheese Society 2013
Beatje Farms Bloomsdale...$11.99 / each
Bloomsdale is our flagship cheese. Named after the area where our farm and creamery resides this cheese has won some prestigious awards including: 2011,2012 and 2013 super gold World Cheese Awards. 1st American Cheese Society 2012.This cheese is inspired by the very old French cheese "Valencay". Originally the Valencay cheese was shaped like a perfect pyramid with a pointed top. However, upon Napoleon's return from his disastrous campaign in Egypt, he stopped at the castle of Valencay and seeing the cheese that so reminded him of the pyramids, in a rage he drew his sword and chopped of the top. This cheese has been made with a flattened top ever since that day. We deceided to choose the name "Bloomsdale" because its shape reminds us to the hills surrounding us where our farm resides. Considered a mold ripened cheese, this cheese is rolled in a mixture of pine ash and salt and aged until it forms a beautiful bloom of white mold. The question is often raised, "do we eat the rind?" The answer is YES! The rind is edible and it is delicious and has the scent of earthy mushrooms. As this cheese ages over time it becomes progressively softer to the point of runniness beginning from just under the rind and working towards the center. The cheese will deepen in flavors and develops some blue cheese flavor notes, though it is not a true blue cheese. Some of our customers perfer to let it age until it is completly liquidified and use it as a savory sauce for grilled steaks.

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