Piedmont Piedmont, our signature cheese, won the Farmhouse category for sheep's milk cheese at the American Cheese Society's annual competition in 2005.  It is the first cheese we produced, and is always extremely popular. Tasting notes describe it as nutty, with fruity tones, and a wonderful aftertaste. If you have never had our cheeses, it is a great one to try first.
	Everona Piedmont - Sheep's milk cheese aged to a perfection of taste - nutty flavor, even flowery, with a slight tang and earthy aftertaste characteristic of good sheep's milk cheese.             Small wheels average 1-1/2 pounds and large wheels average 6 pounds.	Piedmont Our signature cheese

Stony Man
	Stony Man was a new creation in 2005, and took 3rd Place for Aged Sheep's Milk Cheeses at the American Cheese Society Competition in Portland, Oregon!  It is made with a different culture, designed to be heated to a higher temperature when being made, so it has a smooth, dense texture and more pronounced flavor. As it ages, it forms a great sweet finish.      Available in the larger 6 pound wheels	New in 2005

Shenandoah
	Shenandoah was created in 2008 by Pat and Carolyn. It is a  Swiss-Style cheese which is know for is tangy flavor, swiss texture and unforgettable taste. In 2009 Shenandoah recieved a Bronze award in the United States Cheese Contest. The Shenandoah also place TENTH in the WORLD in 2010 at the World Cheese Championship!

Pride of Bacchus
	Pride of Bacchus is a red wine soaked cheese. It gets its wine bath after brining and just before it goes into the cave to age.   We use a wonderful fruity red wine from Burnley Vineyards in nearby Gordonsville - Rivanna Red. The result is a distillation of a fruity, heady scent of a warm Virginia sunset.

Cracked Pepper
		The taste of fresh cracked black pepper adds zip to this classic Everona Piedmont.

Also available, sometimes:
		Most of these specialty cheeses speak for themselves, but please call for more information if you have questions! Many Everona cheeses are available in small wheels. Cracked Pepper, Dill, Chive, and Pride of Bacchus are also available in large wheels. Other varieties include: Williamsburg - Both our newest and sharpest semi-hard cheese                                                                                         Muffaletta - A torta with the middle layer of muffaletta and shredded cheese  Caraway-Fennel - Piedmont cheese with the strong flavors of caraway and fennel  Tomato Torta - Piedmont cheese with sun dried tomatoes for a breadless pizza taste Dill - Piedmont cheese with a tangy dill taste Basil - Piedmont cheese with the pesto herbiness of basil Truffle Oil - Piedmont cheese with the added flavor of truffles  using more flavorful truffle oil Saffron - Piedmont cheese with the rich, yellow color and erotic taste of saffron Double Piedmont - Already aged Piedmont is added to the fresh curd for an unusual treat Piedmont Reserve - Piedmont cheese aged 6 - 12 months for an aged flavor Fig Torta - Piedmont cheese with a layer of figs Old World - Piedmont cheese with old world seasoning Smoked Piedmont - Hickory smoked Piedmont (smoked to order) Cheddar - Aged 1 year for a sharp cheddar flavor, develops slowly, ask for updates Garlic - Piedmont cheese with the distinct flavor of garlic  Beer washed - Hand washed in the beer and hop from the bottom of the carboy Chive - Piedmont cheese with chives for their mild "oniony" flavor Roasted Red Bell Pepper - Piedmont cheese with roasted red bell peppers, presented as a torta Earthquake - Our sweet marble cheese with the added zest of cracked pepper Wine Soaked Cracked Pepper - Our cracked pepper soaked in the Pride of Bacchus wine Marble - Piedmont with a vegetable ashe running through, adding sweetness to the cheese  Sage - Piedmont cheese with pungent sage throughout Herbs de Provence - Piedmont cheese with the added flavor of 11 different herbs and spices from Penzys

Assorted Cheeses Ripening in the "Cave"

As you can see, we have quite a variety.   However, we sell more Piedmont than any other kind, possibly because it was our first cheese thirteen years ago and is the most well-known. We have shown it more often; therefore, we have won more prizes with this lovely cheese!