South Mountain Dairy chevre is lightly salted, and blended with a variety of spices to create our delicious South Mountain Dairy Fresh Chevre.

What makes our chevre so unique is its constant mild fresh, slightly sour flavor, which is a result of the fact that our milking girls are provided high-grade feed throughout the year.

Thismild and soft flavor has attracted a broad consumer range to our cheese--even those who used to say "Oh, no thank you. I don't like Goat cheese."
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Chevarti goat cheese is a deliciously smooth semi hard goat cheese made from pure goat milk. The goat cheese is ripened in our "home-made" cheese cave, where we maintain a consistent humidity and temperature. Because of this treatment Chevarti semi hard cheeses get their typical smooth and fully aromatic flavour. Ripening cheeses in the high desert of New Mexico causes many variants to the cheese, where it often reflects the flora and fauna of the seasons of New Mexico. Our cheese is made from fresh pasteurized, goat milk, which encourages a high quality and mild taste. This cheese is easy to slice and cut. Chevarti goat cheese is very tasty on bread at breakfast, grated on salads, or sliced with fresh apples. Our Chevarti semi hard goat cheese is available with various herbal flavourings.
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Chebrie -- Brie-style Goat Cheese
Chebrie is South Mountain Dairy's variation on Brie. It is a soft goat’s cheese, using a traditional Brie recipe, using goat's milk. Traditional surface-ripening ensures a fine white to light-yellow coating on the cheese giving Chebrie its specific ripening and delicious flavor. The flavour evolves from mild creamy (young) to piquant during its 8 week shelf-life, with consistency evolving from softly firm to creamy upon full ripening. Its firmness allows Chebrie to be conveniently cut into wedges to be served with breads or crackers.

South Mountain Ash Mounds
South Mountain Ash Mounds are a creamy fresh-ripened goat cheese, dusted with vegetable ash, resembling the namesake mountain where South Mountain Dairy is located. Coating the mounds with ash gives it a creamy interior enhanced by a bloomy-rind surface, loaded with flavor, character and complexity. The ash is helpful in mellowing the acidity to promote the affinage and produces a delectable cheese. It also helps make the cheese surface more hospitable to the growth of molds that add to the complexity of the overall flavor.

Lizette's Crottins
Our idea to make Crottins is not new -- Crottin de Chavignol has been produced since the 16th century in the village of Chavignol, near Sancerre where good white wine is made. Lizette's Crottin has a natural pale ivory rind. Our crottin is made exclusively from the whole goat's milk from South Mountain Dairy. Crottins are moulded, then taken out of moulds after 12-24 hours, salted, dried and ripened at least seven days. Lizette's Crottin can be eaten at various stages of the maturity process. After 8 days our crottin and has a mild nutty taste. As the cheese matures, the cheese flavor turns into a richer cheese, and the flavor is more robust. Warm and grilled, Lizette's Crottin is the basic ingredient of a chevre (goat) salad. For a special treat, try our Baked Crottin and Mushroom recipe. Crottins are also good as a starter, served with your favorite crackers on a cheeseboard.