Posts Categorized: cheese

Baby Goats and Big News!

With baby goats comes big news: we’re excited to announce that in the Spring of 2019 we will be milking our own goats! This is a goal we have been working towards since opening the creamery. When we built the cheese house, we always intended to one day make our cheeses with milk from our… Read more »

Boxcarr in Seattle!

We recently took a trip to Seattle to meet with our new distributor, Petersons. They don’t yet have our cheese available but will soon be distributing Boxcarr throughout Portland and Seattle! We’re very excited to be signing on with them. We also had a great time exploring the city – and eating lots of cheese… Read more »

Cottonbell for Valentine’s!

To celebrate Valentine’s this year, we decided to make heart-shaped Cottonbell! We know, a little cheesy … 😉 In addition to our limited edition Cottonbell, we’re also celebrating Valentine’s by pairing up with a new friend for a photoshoot! We recently got the chance to play around with a Cheese Grotto, which is an innovative… Read more »

Cottonbell for Winter

A new cheese to ring in the New Year! As we see Winter approach, the goat milking season comes to an end, cow’s milk’s butterfat content increases, and we take any chance we can get to celebrate with decadent food and drink. Representative of the transition into the winter cheese season, Cottonbell’s all-cow’s-milk-decadence takes the… Read more »

Not Your Ma’s Mac & Cheese

Everyone at Boxcarr loves simplicity, particularly when it’s the end of a long day and you just want a fast, warm, comforting dinner. So we’ve created the easiest homemade mac n cheese recipe possible – perfect for those days when you need a ten minute dinner, but also savory, unique & rich enough to impress… Read more »

ACS Ribbons!

We were surprised and overjoyed to take home two ribbons from this year’s American Cheese Society Competition! This is a life-long dream come true, and we couldn’t be prouder of our cheeses and our amazing team that made this happen. We’re still so overwhelmed with happiness! Our Cottonseed won third place in the Soft-Ripened Cheese… Read more »

Summer Simplicity

With the hectic and hot beginning of summer, all the Boxcarr team wants to do right now is eat cheese boards. A full meal is too much effort and too heavy! Soon we’ll transition to salads and BLTs, but for now we’re taking the easiest route with simple, savory cheese boards to nibble on. Luckily… Read more »

The Return of Cottonseed!

As some of you may know, our popular Cottonseed is replaced by the Cottonbell in the winter, when our goat milk supply dries up for the season. We’re excited to announce that the Cottonseed is back! A creamy, decadent cheese made with both goat and cow milk, the Cottonseed has a delicate rind and is… Read more »

Ash ripened Robiola ravioli with spring pea ragout

We’re excited to tell you about one of our newest cheeses, an ash ripened Robiola. The ash dusted wrinkly rind delicately blankets a creamy center, with gentle almond and bright mushroom notes. To celebrate this new cheese, we asked our friend John May to create a recipe featuring the Robiola. John started cooking to impress… Read more »

An Interview With Cottonbell

As January continues to impose its chilly days on us, warm sunny weather isn’t the only thing we have to say goodbye to here at Boxcarr Handmade Cheese. Thanks to the cold weather, we’ve phased out our mixed-milk masterpiece, Cottonseed, as our goat milk supply ‘dries up’ for the winter. It’s not all bad news,… Read more »