When Cindy Callahan bought a few sheep to keep the grass under control at her family farm, she had no idea she would trigger a series of events that would put her family at the forefront of the revival of Artisan cheesemaking in America.
Their philosophy is to use the highest quality milk available to make the best cheeses possible. Period. Bellwether makes excellent table cheeses such as their signature Carmody and the seasonal sheep‘s milk stunner Pepato, studded with black peppercorns. But the star of the bunch is their Whole Jersey Cow‘s Milk Ricotta. What makes this special? Unlike most ricotta recipes, in which vinegar is added to jumpstart curd formation, Bellwether ricotta has no added acid — the milk is cultured and acid is allowed to form naturally. This process is a little slower, and requires constant attention from the cheesemaker, but well worth it for the delicate texture and balanced flavor it imparts.
Carmody is a Bellwether original and consistent blue ribbon winner at the Los Angeles County Fair. This jersey cow's milk cheese is aged for at least 6 weeks and has a naturally golden color with a smooth texture and wonderful flavor.
Q3700160 · Pasteurized · Cow's Milk · UPC 705118700018 · Tub · 6/12 oz.
This is a classic French-style cultured cream with a rich and nutty flavor. Pour over fruit, whip into soups, stir into sauces. Creme Fraiche does not curdle while cooking. A staple for French chefs and kitchens. 2015 Sofi Award Finalist.
Q3700190 · Pasteurized · Cow's Milk · UPC 705118300058 · Cup · 9/5 oz.
Q3700200 · Pasteurized · Cow's Milk · Tub · 2 lb
2nd place 2015 American Cheese Society Award Winner