Cheese and Charcuterie

Hawkins Haze

- Pasteurized sheep's milk - 2 Week ripening time -Part of the bloomy rind family, dusted in vegetable ash -Light texture that finishes with citrus notes

Brebis

- Pasteurized sheep's milk -3 day production time - Fresh sheep milk offering -Versatile, smooth, texture

Herbed Tomme

- Pasteurized, Sheep -Dusted with thyme, lavender, rosemary, and oregano - Soft texture, bright flavors -3-3.5 week age

Miller Cove Jack

- Raw, sheep milk - Hybrid between Jack and Alpine style -Minimum 4 mo age - Mild, sweet and salty with slight nuttiness

Mountain Moo

-Cow, Pasteurized -2 weeks age - Aged in cave like environment -Bloomy rind, salty and lactic flavor

Singing Brook

-Raw, sheep milk -5 or 6 mo minimum age -Natural rind, nutty flavor

Magnolia

-Sheep, Pasteurized -BBM take on sheep's milk camembert - Aged for about a month to allow growth of penicillium mold -Pasture like flavor

Lomo

Cured with dried basil blossoms collected from the garden at BBF. Lomo has sweet, floral notes.

Soppressata

Dry cured, a harmony of sweet and hot. Made from pieces of pork from the shoulder and ham of heirloom-bred pigs.

Coppa

Italian cured meat, cured with sea salt, brown sugar and Tennessee whiskey. Coated in pepper paste made from peppers grown in our garden, smoked and hung to dry for 4 months

Finocchiona

Tuscan Salume, which gets its name from wild fennel seeds. Made from finely ground pork and laced with white wine, cracked fennel, and fennel pollen.