Goat’s Milk Cheese
Our award-winning fresh chèvre. Light in texture, clean and mild in flavor. We offer Cheese Louise! with a variety of regular and seasonal seasonings.
Our goat milk feta consistently grabs a blue ribbon at the State Fair. Fresh, salty, tangy with the perfect texture to cube or crumble. Toss it on a salad and you will see why it is a feta complee!
Our goat milk camembert is a persnickety cheese. When young you will enjoy a medium creamy paste with hints of mushroom. As it ages it develops into a softer triple cream consistency and the flavor becomes more robust. These are very small batch.
Our medium texture “Monterey Jackish” cheese is typically blended with jalapenos and aged 30 days. We call this one Jonsee. Watch for occasional production of our other two Grands: Rose and Quinn. Each blended with a different seasoning to please your palate.
ORIGINAL CHEESES INCLUDE:
Drunken Collard: Collard Greens and Local Muscadine wine
Red Eye: Bacon Flavored Olive Oil and Coffee
Sweet Hominy: Sweet Tea Vodka and Grits
LATER VERSIONS INCLLUDE
Up a Creek with James Creek Cider house cider
Good Night Beautiful: Lemon Olive Oil and Herbs de Provence
Hot Mess: Chipotle and Chocolate
NEW IN LATE 2020:
Graceful: Every cheese maker has a cheese they mess up and from the ruins they find a new cheese!. This is an raw milk goat tome that is vacuum sealed before it ages. Not so graceful was Sue falling off the chair while planning to save this cheese . . . of course wine was involved. You will love it’s unique flavor with a medium paste that melts well for sandwiches or burgers.
Sweet Tea Vodka and Grits.
DRUNK N COLLARD
Collard Greens and Local Muscadine wine.
Fresh, squeaky, Wisconsinite approved, curds!
Cheddar with a medium soft paste and a tang, aged 120 days
The Cheese Cave
It has been a long project but it is finally complete! In 2016 we purchased an old tobacco barn and rebuilt it on the farm. Following my “forward, never straight” philosophy and with the help of family and a University of Mount Olive grant we have begun to age our cheese in a larger space. Stay tuned as these babies get mature enough to eat. And… That’s not all! The front part of our cave has been converted to a small farm stand. Here you will find not only our cheese products but locally raised chicken and pork from CATHIS farm, eggs, butter, goat milk soap, lotions, honey, jams and jellies, aprons and more! We are typically open on Saturdays. Come on out, see the goats while filling up you bags with goodies to take home. Bring a cooler!
The Paradox Creamery Farm on Saturdays
- Weaver Street market
- Southern Whey
- Nature’s Own
- James Creek Cider House
- Sandhills Winery
Markets in season
- Pinehurst Saturday and Wednesday
- Downtown Cary Saturdays
- Sanford Saturdays ( at Barefoot creek booth)
- Carolina Lakes alternate Fridays
- Fearrington Tuesdays
Our Favorite Restaurants
- The Kitchen at Nature’s Own