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Our Cheeses
John and French-born Anne learned the art of cheese making in the Swiss Alps. After four years of training and hands-on experience they brought their skills to the Leelanau Peninsula in 1995.
Now at Black Star Farms, they offer you their specialty Swiss- and French-style handmade cheeses. These products are made with cow's milk from the Garvin farm west of Cedar, Michigan. They use vegetable rennet to coagulate the milk, and no color or preservatives are ever added.
The rounds of Raclette are cave-cured on hardwood boards for over three months and are turned and brine-brushed daily. A green peppercorn variety is now being produced as well as the traditional style.
Raclette, from the French word for "to scrape" is the premier cheese for "croute au fromage" and is a traditional ingredient in Swiss fondue fortified with Black Star Farms' Spirit of Cherry brandy. It is delicious in quiches and soups, wonderful with pasta, lasagna, and pizza, and a flavorful addition to sandwiches. It is great served simply with crackers and a glass of Black Star Farms' Arcturos or Leorie Vineyard wine. Raclette can be melted on top of potatoes, fish, meat, eggs, vegetables, and fruit. Simply top your favorite dish with thin slices of the cheese, place under the broiler until melted golden and crisp. Serve with pickles, cornichons, and cocktail onions.
French-style fromage blanc cheese spread is also handmade here. The Herb, Peppercorn, and Garlic varieties taste great on sandwiches or crackers. They can be served on chicken breasts or baked potatoes, with sliced tomatoes, or stuffed into sweet peppers. Spread on toasted baguettes and top with fresh salsa or roasted peppers for an appetizer that can't be beat with a glass of Black Star Farms' Arcturos Riesling or Pinot Girs. The Cherry fromage is delicious on a toasted bagel or as a dip for sliced pears and apples.
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