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.