Since the rise of COVID-19 in the USA, Boxcarr Handmade Cheese has seen a drastic fluctuation of sales. Within some businesses, lowering production would be the first step. In ours, however, the cows and goats still need feed and still give milk! Our farm, and the small family dairies we purchase cow milk from, could end up dumping our milk. We are choosing to continue to hand-make this valuable milk into delicious cheese, and donate the extra to several local organizations set up to feed those in need. Towards the beginning of the pandemic, these donations added up to almost 1000 lbs of cheese a week!
We are searching for funds as we continue to do this. Our cheese, named "Supporting Our Farmers Cheese,” has been incorporated into our permanent line of cheeses. We will continue, with a sustainable program, to donate cheese. Thank you for all your help.
Our Cheeses
Cottonseed
BLOOMY
COW + GOAT MILK
In true Italian form, when multiple milk types are available, they are all put to use. Cottonseed embodies the practice of blending milks to showcase the favorable attributes each variety has to offer. Goat milk offers nutty and savory, yet inherently spring-y qualities, while cow milk mellows and lengthens flavors with an always-welcome addition of butteriness. The blended milk, turned curd, is all contained and ripened by a downy coat of P. Candidum, contributing notes of fresh mushroom and sea salt minerality.
[profile] aromas of seasonal herbs and mushrooms, buttery, truffely, minerally & oozing sweet cream
[enjoy] when ripe, gooey and soft, cut the top off, and dig in with a crusty bread like fondue
[pair with] prosecco and sauteed mushrooms
[Italian inspiration] Scimudin, Lombardia
[ingredients] pasteurized goat and cow milk, salt, vegetarian rennet, cultures
mini- approx 7 oz - 2.5” L x 2.5” W x 1” H // lg format- approx 12 oz - 4” L x 4” W x 1.5” H
AWARDS: 2015-Best of Show NC State Fair, 2016-American Cheese Society Winner, 2017-Good Food Award, 2018-American Cheese Society Winner
Cottonbell
BLOOMY
COW MILK
The end of goat-milk season falls right in line with the beginning of the coldest months of the year. We take full advantage of high butterfat cow milk and our body’s natural urge to eat richer, heartwarming foods by beginning production of Cottonbell. This all-cow-milk sister to Cottonseed boasts warming notes of cultured butter, oyster-shell salinity, and mushroom woodiness.
[profile] aromas of grass and almonds, buttery, mild, salty & lush fatty cream
[enjoy] add nuts, preserves, or chutney alongside crackers, or melt into a pasta sauce
[pair with] roasted vegetables and chardonnay
[Italian inspiration] Paglierina, Piemonte
[ingredients] pasteurized cow milk, salt, vegetable rennet, cultures
approx 12 oz - 4” L x 4” W x 1.5” H
AWARDS: 2019-Best of Show NC State Fair
Rocket’s Robiola
GEO RIPENED & ASH DUSTED
COW MILK
Somewhere between a vegetable-ashed, Loire Valley, bloomy rind and a Piedmontese Robiola, these beauties pack as much flavor onto a cheeseboard as they do appearance. Dusted in vegetable ash before developing a doughy, wrinkled rind, the pasteurized cow milk begins tangy, bright and chalky, but continuously breaks down from week to week into a slow, oozing paste with notes of butter-roasted mushroom and toasted almond.
[profile] young-chalky texture transforms into a gooey, pale-yellow paste with age. an ashen wrinkly rind blankets this stunner with doughy aromas. luscious, creamy and plump
[enjoy] slather on crusty bread, add a slice on top of ravioli, and eat the whole thing for lunch
[pair with]
[ingredients] pasteurized cow milk, salt, vegetable rennet, ash, cultures
approx 12 oz - 4” L x 4” W x 1.5” H
AWARDS: 2016-American Cheese Society Winner, 2019-Good Food Award
Rosie’s Robiola
GEO RIPENED
COW MILK
This multi-textural treat takes inspiration from the Piedmontese bloomy rinds. A doughy, brioche-noted rind contains an ever-changing ratio of slow-oozing creamline and chalky, flaking curd. On the younger side, the cow milk pops with bright acidity and curdy freshness, while the more aged squares’ silky texture takes on savory notes of buttery, sauteed mushrooms.
[profile] blushing, wrinkly rind, and an oozing cream line that creeps towards a chalky paste. a vegetal, funk, and fruity twang
[enjoy] when young, or fresco, pair with fig jam and mostarda. when ripe, buttery and soft mix into a pasta sauce, and garnish with pistachios
[pair with]
[ingredients] pasteurized cow milk, salt, vegetable rennet, cultures
approx 12 oz - 4” L x 4” W x 1.5” H
Doeling
BLOOMY RIND AND CHIVE STUDDED
FARMSTEAD GOAT MILK
This cheese has been a dream of ours from the beginning. If anyone remembers the baby Weanling Button, this is a grown up (doe/mama) version that is strong enough to be shipped.
The season for Doeling is coming to an end. The goats will be spending the Winter months relaxing and enjoying their pregnancy. The return of Doeling should be shortly after kidding in the Spring. Check back soon!
[profile] herbal, buttery & oozing sweet cream
[ingredients] pasteurized farmstead goat milk, chives, salt, annatto, vegetarian rennet, cultures
approx. 12 oz - 4” L x 4” W x 1.5” H
Lissome
BEER WASHED
COW MILK
This big, beefy, beer-laden cow milk beaut, takes inspiration from the funky Italian classic, Taleggio. Weeks of regular washing, with a Piedmontese beer and brine solution, promotes this bright orange rind, creating a malty, warming funk alongside a rich, lusciously-creamy bite.
[profile] brothy, malty, and fruity
[enjoy] add to your burger or hip apple arugula, apple panini
[pair with] beer! you can have it hoppy to cut the richness or thick, the cheese will hold its own
[ingredients] pasteurized cow milk, beer (water, malted barley, hops, yeast) salt, vegetarian rennet, cultures
approx 6 lbs - 7.75”L x 7.75”W x 2.75”H
Nimble
BEER WASHED & AGED
COW + GOAT MILK
With a sister recipe to Lissome, Nimble is a mix of goat and cow milk, washed with a local beer and brine solution. As with the rest of our mixed-milk line of cheeses, the blend of cow and goat milk results in a balance of nutty, savory qualities with buttery, mouth-coating depth. The local beer imparts a bit more fruitiness than the birra used in Lissome.
[profile] ageing this block brings out a scrumptious, green olive flavor, firm and mild
[enjoy] shred or “peel” into your marinated kale salad as a parmesan substitute
[pair with] cabernet sauvignon would be a fine friend for Nimble
[ingredients] pasteurized goat and cow milk, beer (water, malted barley, hops, yeast) salt, vegetarian rennet, cultures
approx 6 lbs - 7.75”L x 7.75”W x 2.75”H
Winsome
NATURAL AGED RIND
FARMSTEAD GOAT MILK
A firmer, pasteurized farmstead goat, perfectly embodies the transition of Spring to Summer. Bright, easy going, versatile and incredibly snackable, these seasonal squares demand to be paired with the Spring and Summer bounty of fruits, vegetables, and beverages we love. Picnic perfect!
[profile] earthy, sharp, and creamy
[enjoy] sliced on an open- face with caramelized onion, basil aioli, and cherry tomato
[pair with]
[ingredients] pasteurized farmstead goat milk, salt, vegetarian rennet, cultures
approx 6 lbs - 7.75”L x 7.75”W x 2.75”H
Campo
KISSED WITH SMOKE & WASHED
COW MILK
Named for the Italian translation of field, Campo’s quick, cold-smoking, conjurs the campfire warmth alongside the meatiness of its washed rind. The pasteurized cow milk takes on notes of toasted walnut and brown butter, while an ever-present flavor of beautifully-cured meat looms large.
[profile] tacky, melt-able, smokey goodness, rich, white pepper, and brown butter
[enjoy] Campo loves being melted into a fancy mac and cheese or over steamed garlic broccoli
[pair with] dry cider or brown ale or Chenin Blanc
[ingredients] pasteurized cow milk, salt, vegetarian rennet, cultures
approx 2.5 lbs - 7.75”L x 3.5”W x 2.25”H
Redbud
Named for the gorgeous flowers of the Eastern Redbud tree, this radiant, firm goat and cow milk cheese is lovingly rubbed with pimenton, Spanish paprika, and aged. She is kissed with smoke giving her a bright bite.
[profile] mild, bright, lightly smoked, nutty
[enjoy] as with a provolone or smoked gouda, slice on a sandwich or melt into mac & cheese, and potatoes
[pair with] a crisp or funky cider, pinot noir or merlot, sauvignon blanc, fruit preserves
[ingredients] pasteurized cow milk, olive oil, paprika, salt, vegetarian rennet, cultures
approx 6 lbs - 7.75”L x 3.5”W x 2.25”H
Freshen
A bright, tangy, and fresh cow milk or farmstead goat milk cheese that fits in wherever you need it. Our five spreadable flavors of Freshen (Classic Cream, Pimento, Chive, Herb & Garlic, and Peppercorn) are as comfortable on a cheeseboard as they are smeared onto toasted bread, mixed into ravioli, or at breakfast.
The name Freshen comes from the term given to the cycle after birth, when a mother cow or doe comes into (begins to produce) milk!
Freshen
Fresh Farmstead Goat Milk Cheese
Fresh Cow Milk Cheese
Rosie’s Robiola
Wrinkly Rind - Cow Milk
Cottonseed
Bloomy Rind - Farmstead Goat & Cow Milk
Redbud
Pimenton Rubbed & Kissed with Smoke - Cow & Farmstead Goat Milk
Nimble
Washed & Aged - Farmstead Goat & Cow Milk
Petra
Aged & Smoke Kissed - Cow milk
Rocketeer’s Robiola
Ash Dusted Farmstead - Goat Milk
Cottonbloom
Bloomy & Ash Dusted - Farmstead Goat Milk
Doeling
Bloomy Chive - Farmstead Goat Milk
Flint Ridge Feta
Farmstead Goat Milk
Rocket’s Robiola
Ash Dusted - Cow Milk
Campo
Smoked & Washed Rind - Cow Milk
Lissome
Washed Rind - Cow Milk