Upinngil Farmstead Cheeses
We make and sell a variety of aged cow's milk cheeses. We practice the craft of cheese making with the same attention to detail and quality we bring to our dairying practice. Cheese is made in small quantities - no batch exceeds 60 gallons of milk - and the press handles about 50 pounds of cheese.
Upinngillar: The Family Cheese: Easy slicing, easy melting, mild flavor. Great for everyday cooking. Similar to Fontina. Aged at least 60 days. An affordable cheese that children love.
Ayrshire: One of Upinngil's signature cheeses, named for the Scottish county where the Ayrshire breed originated. Similar to Cheddar or Dunlop, this is a hard, nutty cheese. Warm to room temperature for buttery texture. Aged 1-2 years.
Gouda: A traditional cheese of the Netherlands, Gouda is a washed curd cheese with mild sharpness and flavor. Firm enough to grate and slice easliy. Suitable as a table or culinary cheese.
Upinnzellar: A hard, rind aged cheese made in the Alpine Swiss tradition. If you are not typically a fan of swiss, do not be put off: this is uniquely different and well worth trying. Ideal for dishes such as fondue, quiche, or raclette. Or try our family favorite: Fried egg sandwich on Upingill whole wheat raisin bread with a slice of melted Uppinzellar and sprinkle of salad greens.
Feta Cheese: Our feta is aged 60 days. Try it in omelets, on salads, or in your next pasta or rice dish.
Blue: Open textured curd with roquefort mold. Aged 4 months.
Cheese availability and varieties change constantly. Check the cooler in our Farm Store to find out what's offered that day. Tasting samples are often available.