Happy Memorial Day & Pentecost! Because of the holidays, we'll be accepting late orders on Monday 5/29. If you need to edit your subscription order after the deadline, please email the farm 😊
8oz Raw Goat Mist O' Blue Cheese

8oz Raw Goat Mist O' Blue Cheese

Raw Goat | Vegetarian

Mmmm... the distinct stink of blue cheese

Has a creamy texture and a pungent, sharp, and salty taste.

Great for crumbly on salads or on top of a burger. Pairs well on a cracker with fruit preserves. Makes a stellar blue cheese dip to serve with veggies or spicy wings!

Blue cheese is made with cultures of the mold Penicillin, which gives it unique veins of blue and green. Blue cheese was discovered by accident over 1,000 years ago!


About our A2 cheese:

Made in small batches from raw, fresh, unprocessed, pastured goat milk. No chemicals, antibiotics, hormones, or GMOs.

Misty Creek Goat Dairy is a local Amish farm. After an apprenticeship to learn the craft of cheese making, the family-owned business began making handcrafted goat cheese in small, artisan batches. The cheeses have a European touch, inspired by Europe with our own identity added to them to satisfy all types of palates.

The cheese is made with vegetable rennet.


Honest Disclosure: Milking equipment is cleaned with a bleach solution. This is part of our milk safety protocols. It is flushed with very hot water afterwards, so, if there were any residue, it would be in trace amounts. Vegetarian rennet contains trace amounts of sodium chloride and sodium benzoate E211. Culture contains trace amounts of maltodextrin. Packaged in plastic, which can leech chemicals into the milk.



Raw Goat Milk, Vegetable Rennet, Celtic Sea Salt, Culture.
Contains (LLC) Lactococcus lactis subsp. cremoris, (LL) Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Penicillium roqueforti.