Dirt Lover is styled after A classic ash-dusted French farmhouse cheese. It has an edible white bloomy rind that reveals an underlying layer of vegetable ash. When cut, it shows a lovely black border created by the ash just under the white rind. This ring, and the cheesemakers love of the soil, is the inspiration behind the name.  In spring, Dirt Lover has a  firm and dense consistency with a nuttiness balanced by the savory notes of the ash. In summer, this cheese is  firmer when young and develops a creamy ring just under the ash which expands as the cheese ages. As it ages, flavors deepen and become earthy and buttery with a hint of citrusy tang. It is aged for at least two weeks and reaches its peak at six to eight weeks.

Woolly Rind is Green Dirt Farm’s version of a classic Camembert. It has a lovely edible white bloomy rind that is sometimes mottled with flecks of tan, blue or orange during the aging process. The cheese has a firm body when young and becomes softer and creamy as it ripens. At its peak, Woolly Rind becomes runny at room temperature.

When young, Woolly Rind tastes of milk and grass with a slight tanginess. As it ages it develops a lovely forest floor aroma and buttery, mushroomy flavors with a natural sweetness to the rind. Woolly Rind is aged for at least two weeks and reaches its peak at about six to eight weeks.

A smaller version of Woolly Rind, a soft ripened bloomy rind cheese.

Ruby is a Stracchino-style blended cow and sheep milk cheese, very loosely inspired by Robiola cheese and similar to the traditional sheep milk cheeses Brebirousse and Perail. The lovely, rich, grass-fed Jersey cows milk comes from a nearby Animal Welfare Approved farm. The cheese is washed during the first two weeks of aging, which adds a faint rosy hue beneath the powdery white rind that grows in after.