Goot Essa offers a selection of cave-aged, locally produced, all-natural cheeses. Our family farms produce several types of artisanal cow, goat, and sheep cheeses from traditional Amish recipes, continually perfected with every generation of farmers and cheesemakers.
Soft Cheeses
Our soft cheeses are camembert-style, cow milk cheese (Der Weichen Gehl), a sheep milk bloomy rind cheese (Emanuel Vom Tal), and a goat milk bloomy rind cheese (Marn Vom Berge). Each of these cheeses has our signature creamy texture, with notes of grass and earth, as well as the individual taste from the milk of the species. The paste and the edible rind imparts a complex and depth of flavor that pairs so well with lighter wines and light beers.
Semi-Soft Cheeses
Our semi-soft cheeses include a washed curd white colby-style cheese (Old German Weissa Cheese), which comes from a German-Swiss recipe generally considered a household cheese. It has a creamy texture and delicate flavor seldom found in this style of cheese. We also offer a sheep milk tomme style-natural rind cheese (Der Muttershaf Cheese) with gourmet pleasing light, buttery and green grass flavor. Our natural rind gouda-style and delicate gouda taste (Der Gouda Cheese) pairs well with finer wines and brews. Notable hints of the cave aging are also present. Our signature blue cheese is Der Edel Bleu Cheese, a stilton style, raw milk cheese, cave aged to bring out the best of the cheddar base as well as the piquant blue mold.
Traditional Cheeses
Traditional cheeses include our cheddar (Mountain Valley Sharp Cheddar), cave-aged for over three years. Liz Thorpe considered this to be one of the best farmstead-produced cheddars in the US. The pure cheddar taste and balanced sharpness add extra zest to each meal and beverage combination, a true expression of the cheesemaker’s art. A milder version of our aged cheddar (Mountain Meadow Mild Cheddar) is produced with the same attention to detail as our aged cheddar. It is a true farmstead cheese with all the butter and cheddar flavor but without the accompany acidity. Our emmental style Der Vauden Swiss is a natural rind, raw milk cheese whose recipe comes directly from the town of Vaud, Switzerland, the ancestral home of our Amish family. The slightly firm, large eyed cheese has an intense Swiss flavor combined with a buttery smooth texture and a finish of nuts and zesty bite.
Hard Cheeses
Hard cheeses produced in our farmstead cheese house include our alpine-guyere style Der Alpen Cheese. This is a raw milk, cave aged, natural rind cheese with an intense alpine flavor. This is an ideal cooking cheese. When heated, a whole world of complex flavors develop. For a hearty, sheep milk Manchego-style, cave-aged cheese, our Felsa Yehr features a combination of earth and grape flavors, complemented by a smooth texture and a clean finish. Der Butta Schaf is a firm textured pecorino-style sheep milk cheese with an acorn nuttiness that complements the hard rind and natural, cave-developed acidity. Our aged gouda Alt Medisher has an exceptionally dry texture and full gouda flavor. It is the perfect accompaniment to more tannic red wines, ales and stouts, and German-style pilsners.
Flavored Cheeses
For those who prefer flavored cheeses we present Mountain Home Woodsmoked Cheddar Cheese. This is our signature cheddar laced with rich, smoky flavors. A sister cheese is Der Smoked Alpen Cheese, a guyere style cheese with a less intense smoked flavor and hints of sweet cream and caramel. Savory Oregano Cheddar is an Italian spice-themed cheese, a balanced cheddar bursting with fresh oregano. Garden Pepper Jack is a washed curd, jack-style, with real bits of red peppers and a mild soft creamy finish. For those who like the taste of garlic, Minced Garlic Cheddar is our cheddar based with real bits of minced garlic added. It has an immediate garlic taste followed by a long creamy finish.
