Based out of Western Maryland, FireFly Farms is dedicated to excellence in handmade cheese. Their cheeses have received national and international recognition for taste and quality since their opening in 2002, including Gold Medals at The American Cheese Society Judging and Competition, the Good Food Awards and the World Cheese Awards. They source fresh milk, free of added-hormones or antibiotics, from local family farms. They are committed to sustainability and renewable energy and are proud members of the American Cheese Society and the Good Food Guild.
From top to bottom:
Mountain Top, 6oz - If you're a fan of the traditional French Valençay, it's time for you to give this Maryland version a spin. Shaped using the traditional pyramid mold, this cheese is aged in their blue cheese aging room and uses surface blue mold to cover the cheese instead of the traditional ash. This produces a subtle blue flavor, the perfect gateway to blue cheese. A 2019 Good Food Award Winner.
Milk: Pasteurized Goat Milk
Rennet: Microbial Rennet (Vegetarian)
Age: 3 to 4 weeks
Merry Goat Round, 10oz - Distinguishable by its distinct bloomy rind basket weave pattern, and its clean, creamy flavor, Merry Goat Round is delicious when young and firm as well as when fully ripened and spreadable.
Milk: Pasteurized Goat Milk Rennet: Microbial Rennet (Vegetarian) Age: 2 to 6 weeks maximum
Spruce Reserve, 12oz - This is the first spruce-bark wrapped goat round of its kind. The strap acts as a support as this cheese ripens to a spoonable, creamy fondue-like texture. Made identically as the Merry Goat Round with the exception of the spruce bark, this gives you the opportunity to compare and contrast the differences between the two cheeses. To serve, cut off the top rind to expose the cheese's rich, creamy interior and serve with a spoon to enjoy. This cheese has received a perfect score at the American Cheese Society Judging Competition and a 2018 Good Food Award.