Nettle Meadow Eggnog Fromage Frais
$10.00 / 5 oz Cupprice is $10.00 by 5 oz Cup
- Pasteurized
- Vegetarian Rennet
- Cow Milk
- Goat Milk
- by Nettle Meadow Farm
- United States
- ApproachableAdventurous
- SoftHard
Get festive with your cheese board this season with Nettle Meadow Eggnog Fromage Frais. A blend of cow’s and goat’s milk is infused with nutmeg and vanilla bean, creating a fluffy spread that captures the flavors of eggnog in a cheesecake-like bite. This hand-mixed fresh cheese is light but spiced, slightly sweet, and so satisfying, making it great for snacking all winter long. Pair with Rustic Bakery Ginger Babies to treat your palate to some genuine holiday cheer.
“This spread combines my two favorite holiday treats: cheese and eggnog! My lazy Sunday morning treat is spreading it over a slice of Carnegie Deli Cinnamon Babka, best enjoyed with a steaming cup of coffee.”
Pasteurized Goat And Cow’S Milk, Nutmeg, Vanilla Bean, Organic Agave, Sea Salt, Lactic Cultures, Vegetarian Enzymes Does Not Contain Eggs
- Fromage frais means “fresh cheese” in French—the traditional version is lower in fat than cream cheese, but with a similar texture and mild flavor.
- For their version, Nettle Meadow uses goat’s milk for a bit of lemony tang and Jersey cow’s milk for richness. It’s a perfect balance.
- There’s no egg or alcohol in this cheesy treat, but the creaminess of the cheese plus nutmeg and vanilla create an unmistakable eggnog flavor.
- This is lightly sweetened with agave, but it works well in both savory and sweet situations.
- This cheese goes beyond the board—treat yourself to a sweet breakfast snack by spreading it over apple slices or fresh strawberries.
- Founded in 1990 by Lorraine Lambiase and Shelia Flanagan, New York’s Nettle Meadow farm is also an animal sanctuary that houses a menagerie of llamas, horses, donkeys, chickens, ducks, pigs, turkeys, cats, and rabbits.
- Lorraine and Sheila both left legal careers to move closer to home and realize their dream of living on a farm, surrounded by animals.
- Cheesemaker Sheila Flanagan transforms the farm's fresh goat and sheep milk to craft innovative, artisan cheeses.
- Sheep and goats are fed a diet of natural ingredients, including grasses, hay, grains, wild herbs, raspberry leaf, and garlic to balance their nutritional needs.
- A herd of working goats roams over 100 acres at a separate pasture close to Amsterdam, New York.
- The animals are at the heart of the operation, their website features the pictures and names of many of their goats along with a description of their personalities.
Woman Owned
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