Calkins Creamery

raw milk cheese from the Upper Delaware River Valley - Conserve, Preserve & Sustain

The Cheese





All cheese are produced in micro-batches of approximately 180 lbs.  Finished wheels are aged in 2 ways:  wax or natural rinds.  Waxed cheeses are triple dipped in cream and colored cheese wax.  Mold-ripened cheeses are maintained weekly to remove all mold.

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1841
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   American-style Havarti creamy, tangy cheese aged 60-90 days in yellow cheesewax 
 Noble Road
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  Semi-soft, bloomy   2lb wheels aged 60 days, mushroomy accents
 Skinners Falls
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  Basket Tomme  2.5lb wheels with a rustic rind and a strong, earthy flavor, named after the local landmark 
 Misty Morning
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   Welsh Cheddar In keeping with the family's heritage, Emily produces Misty Morning and ages it for 6 months.  This cheese is a favorite everywhere we go. 
 4 Dog Dill
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  Dill Havarti   our 1841 infused with a healthy dose of dill
 Udderly Hot
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   Havarti + Pocono-grown chiles and super-chiles  locally-grown peppers give our 1841 a kick
 Daisy
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  Tomme   The original Calkins Creamery produced a cheese named Daisy several years ago.  Although we don't know what style it was, our Daisy is a Tomme, which differs throughout the seasons
 Highlander
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   baby Gouda our creamiest cheese - loved by many, big or small 
Old Man Highlander
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  aged, natural rind Gouda   Old Man Highlander is simply an aged, natural rind version of Highlander.  Set them side by side and take notes . . .
 Pastured Paulin
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   aged St. Paulin  An aged version of a Trappist Monk recipe from France, differing in age but not complexity from the soft standard
 Barn Red Ched
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  medium Cheddar   "BRC" is our mild-medium cheddar. 
Vampire Slayer
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Vampire Slayer   Cheddar + garlic, onion, ginger, paprika  Emily starts with a stirred-curd Cheddar and hand-mixes an interesting blend of herbs into the curds before pressing
Smoke Signal
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  applewood smoked Gouda  Delaware Delicacies Smokehouse turns our Gouda into one of the best smoked cheeses to be found - anywhere! 
 Lida Gold
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   Montasio  aged Italian cheese painted with olive oil and tomato, bursting with fruit notes
 Cowtipper
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  Gouda washed with Stegmaier Porter  curds are washed in the cheese vat, and then the rind is washed weekly until we serve it - a brew lover's delight