Flavorful cheeses made in the
Blue Ridge Mountains.
You’ve never savored anything like
Blue Ridge Mountain Creamery’s raw-milk, cave-aged cheeses, or blues straight from our custom-built Blue Room.
Inspired by great European cheeses, Blue Ridge Mountain Creamery’s wheels are carefully crafted and aged to perfection in the natural, rock-wall cave or the Blue Room. The result is a complexity of flavor sure to delight the novice and connoisseur.
We strongly believe in embracing the bounty of our Western North Carolina countryside. All of our wheels are made from locally sourced, raw cow milk. Our blues and washed-rind cheeses age in the Blue Room, where we pay special attention to their development and strictly control temperature and humidity.
To further develop flavors unique to our region, we age most of our wheels in our cave. It’s this method that’s garnered respect and admiration for our sweet little creamery, located down a country lane in Fairview, North Carolina.
Some of Our Popular Cheeses.
Ugly Baby
The first cheese made at Blue Ridge Mountain Creamery is a beauty despite its name. This Alpine-style Toma (small wheels at about five pounds) is cave-aged for at least three months. It’s a mild cheese that pairs well with sweet hard cider, light red wine, or effervescent white.
Johnny Valdez
Espresso and cheese – you’d be surprised! We add espresso to our curds which gives the cheese a beautifully marbled look. We rub the five-pound wheels with espresso making the rind a dark brown during aging in the cave. This earthy flavored cheese wins over even those who don’t like coffee. Our Johnny Valdez pairs well with a hearty red or dessert wine.
Pepper Jack
We give our Monterey Jack recipe a twist by adding locally grown organic Thai chilis. The six-pound wheels age in the cave for at least three months, and the outcome is a nicely spiced, semi-firm cheese that’s great on burgers or added to Mac & Cheese. This cheese pairs well with ale, or in the colder months, it’s tasty with a stout or porter.
Alpine Sage
We lightly flavor our Alpine wheels with fresh sage from the garden giving the cheese a complexity that sits nicely on the palate. The wheels weigh about five pounds each and age in the cave for at least three months. This versatile cheese can be included on a cheese board or added to an Italian pasta recipe and pairs nicely with aged, dry cider or a light red wine
Ridge Blue
Our signature cheese, Ridge Blue, has a mild, distinct flavor and beautiful blue veins. We age the five-pound wheels for a minimum of three months in the Blue Room. The cheese is spectacular on a cheese board, and because of its mild flavor, it’s a crowd-pleaser. Ridge Blue pairs well with dessert wines, reds, and French Sauternes.
Asiago
We use a traditional recipe to create this fantastic Italian classic. Made with whole milk, our 20+ pound wheels are cave-aged for a minimum of eight months. This tangy cheese is excellent for cooking, snacking, or on a cheeseboard. It pairs well with a full-bodied red, a buttery Chardonnay, or a Bourbon barrel-aged cider.
Naked Cheddar
This beautiful Cheddar is not clothbound and therefore “naked.” We cave age our 20+ pound wheels for a minimum of four months but not for much longer as we like to sell this cheese young. This flavorful, creamy Cheddar is perfect to nibble, add to your favorite Mac & Cheese, or melt on a burger. A dry cider is a perfect pairing.