♥Cottonbell♥Hearts♥ Coming to Market

Treat that special someone in your life with the gift of cheese! Our Cottonbell Hearts will be making their annual debut at the Durham Farmers Market this weekend 2/2/2019. These fuzzy, bloomy rind, soft hearts are made with all-cow’s milk; boasting warming notes of cultured butter, oyster-shell salinity, and mushroom woodiness.

Add a little love to dinner with your partner, share some kindness with a friend or neighbor, elevate your Galentines cheese plate; however you are celebrating Valentine’s Day this year a Cottonbell Heart is sure to bring some much needed warmth and tenderness to your day!

There is a limited supply so make sure you head over to the Durham Farmers Market and see Austin this Saturday, Feb. 2nd from 10am – noon!

CAMPO Wins NC Best of Show!

We are thrilled to announce that our Campo was awarded BEST OF SHOW at the 2018 NC State Fair. It is an honor for our cheese to be recognized amongst such a talented local cheese-making community. The Boxcarr crew had an amazing time working the official Cheese Booth, sampling and selling cheese to hundreds of fair goers. In addition to our Best of Show win, Lissome and Cottonbell took home 1st place ribbons; Rocket’s Robiola and Redbud won 2nd place awards.

Cottonbell in Five Bites

We’re undergoing the winter transition from Cottonseed, our mixed milk camembert style cheese, to Cottonbell, our cow’s milk only version! We’ll have Cottonseed for one more week at our local farmer’s markets – catch it if you can! Or try both to compare flavors! We’re also excited to announce that our distributors will be selling Cottonbell for the first time, so if you aren’t in North Carolina, keep an eye out for it (or ask for it!) at your local cheese stores!

With this seasonal change, we thought we’d try Cottonbell with several different flavor variations – five bites, as it were. It’s perfect for just about every meal of the day – try it as a simple way to elevate your breakfast, or dressed up for that holiday cocktail party you decided to throw.

camembert style cheese with lox, capers, everything bagel, red onions, tomato jam

Paired with lox, red onion, caper, and tomato jam on an everything bagel for a quick and delicious breakfast!

Or class up your eggs and bacon by serving them on top of a slice of cottonseed – it will melt and add an extra savory component to this classic breakfast!

camembert style cheese with eggs and bacon, soft poached egg, breakfast recipes, bacon recipes, camembert recipes, cottonbell

If you need an afternoon snack, use a slice of apple as your base, then add Cottonbell, chopped pecans, and an edible clover flower for some extra brightness!

camembert style cheese with apple, chopped pecans, edible flower, hand holding food, cottonbell, bites

For a cocktail party treat, layer a baguette, Cottonbell, pate, and sprinkle it with orange zest – the citrus helps lighten up & balance out this super savory snack!

camembert style cheese with baguette, orange zest, pate, cottonbell

Lastly – there’s always the classic pairing option of fig, a bit of rosemary, and a drizzle of balsamic vinegar with your Cottonbell!

camembert style cheese, fig, rosemary, balsamic vinegar, cottonbell, bites, hand holding food

Let us know what your favorite bites are in the comments – happy snacking!


The Boxcarr Team

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!

baby gaots

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 own goats, and we’re excited to have reached that goal sooner than anticipated. We currently purchase milk from a neighbor, and will continue to purchase cow’s milk for our mixed milk cheeses, as well as some goat’s milk to supplement what we’ll be getting from our goats.

baby goat lying down

Sam has had goats for over fourteen years, and Austin and Dani have also kept goats at Boxcarr Farms for many years. The family’s love of goats and making their own cheese from their milk is what led to Boxcarr Creamery in the first place! We are overjoyed to be in a place where it is sustainable to maintain our own milking herd!

baby goats outside

To start growing our milking herd, we picked up a round of baby goats last year and a second round this year, both from Twig Farm in Vermont. They are the cutest, so get ready for more goat pics in amongst all the cheese pics on our social media!

baby goat looking at you

baby goat

In other news – its finally summertime properly, which means our mixed milk cheeses; Cottonseed, Winsome, Nimble, and the Weanling Button, are all finally available again! Look for them in grocery stores and at the Farmer’s Markets, and keep an eye on our Instagram for more details!

baby goats climbing


The Boxcarr Team

Boxcarr in Seattle!

seattle public market, sam

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 and other tasty food of course. Let us know if you have any favorite Seattle spots for our next visit!

The Boxcarr Team

brunch food

sam at brunch

sam and cheese

cheese counter


sam drinking wine

sam at public market

Cottonbell for Valentine’s!

To celebrate Valentine’s this year, we decided to make heart-shaped Cottonbell! We know, a little cheesy … 😉

heart shaped cottonbell

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 home storage unit for cheese.

The Grotto keeps cheeses at the optimal temperature and humidity to prolong their shelf life, and is perfect for anyone and everyone who loves to always have the highest quality cheese in their fridge. The shelves are removable and can turn into an instant cheese serving board!

slate with cottonbell

The creator, Jessica Sennett, has worked in the cheese world for years, both as a cheesemaker and cheesemonger, so we were also excited to have her taste Cottonbell – and put her expert cheese board skills to work on it!

cottonbell with flowers and oranges

cottonbell with blood orange

We thought our Cottonbell looked pretty great in the Grotto! Either would make a great gift for your cheese-loving Valentine!

cottonbell with wine

Good Food Award!

We are so grateful to have been chosen for a Good Food Award this year, for our favorite mixed milk cheese, Cottonseed!

good food award winner

Congratulations to all of the other winners – you can check out the full list here – including some amazing North Carolina friends! We’re humbled to be included in this group of amazing makers, and we hope to get the chance to taste products from all of the winners!

The Boxcarr Team

Introducing Nimble!

A dutch baby for our new baby! New cheese baby, that is. We’re excited to announce Nimble, a mixed milk version of Lissome, made with half goat’s milk and half cow’s milk. Like Lissome, it also has a beer-washed rind, and a creamy interior that melts in your mouth. We add a dark brew from our friends at Mystery Brewing when we add the culture, as well as washing the rind in beer, to add a unique richness to the flavor. This version is a little funkier, with the goat’s milk adding a savory element at the end of the bite.

The Nimble is exactly that; versatile & great on it’s own, or fitting into any number of recipes that need a little extra goat kick.

Since we love cheese for any meal, we decided to make a savory dutch baby with the Nimble. Dutch babies make for a great weekend breakfast and are surprisingly easy to make.

We used this recipe from Bon Appetit. For the toppings, we roasted some apples with cinnamon, black pepper and thyme. Just heat up a skillet with butter and add the apple slices once the butter starts to brown. Add 3-4 sprigs of thyme, cinnamon and black pepper to taste, and let cook until soft.

When the dutch baby comes out of the oven, add slices of Nimble right away so it melts a little, then top with the roasted apples for a sweet and savory breakfast.

You could make this with any number of toppings – a soft cooked egg and bacon or avocado would go just as well! Hope everyone is staying cozy and eating lots of delicious cheese this January!

The Boxcarr Team

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 place of Cottonseed in the caves. There are few better aesthetic compliments to cranberry reds and mistletoe greens than the immaculately white, fluffed rind of Cottonbell. A cut into the near three-quarter-pound squares yields what everyone is after this time of year: a contained, slow ooze of butter-rich cream. Like Cottonseed, the unaggressive rind adds a textural snap along side seashore-minerality and fresh mushroom earthiness – making it a perfect player alongside champagne effervescence as well as puff pastry crust.

cottonbell before baking, cottonbell with thyme, garlic and olive oil

Recently, we’ve been experimenting with baking Cottonseed, much the same way one would with brie. This recipe is really very simple, with dramatic payoff! Just add whatever toppings you prefer and pop it in the oven for 10 minutes – the smaller the dish to contain it the better, as we discovered, it tends to ooze! To make our version, make small slices into the top rind of the cheese, and add 2 cloves of sliced garlic, 2 sprigs of minced thyme, and 1 tbsp olive oil. Bake at 350 for 10 minutes. Serve with freshly toasted bread, jam, and any other treats you find. You can also try a sweeter take on this with rosemary, figs and honey, or with berry jam – really anything you think might taste good; have fun coming up with your own versions!

cottonseed label with thyme

cottonbell after baking

melted cottonbell

dipping bread into cottonbell

cottonseed on bread

cottonbell dripping

Let us know if you tried this, and we hope all of you have a happy New Year!
xoxo, The Boxcarr Team

melted cottonbell

A Goat’s Story

a goat's story flowers

handdrawn valentine from baby to mama goat

This baby goat was born on February 14.

handdrawn months when goats are born

Some mama goats have babies earlier, for example in January, other mama goats have babies later, in May.

handdrawn milk, udder and bottle

Baby goats,who are called kids, drink milk or milk replacer for a while before they can eat big goat food.

Some goats grow, play and have fun until the fall of the year that they’re born. Other goats get to play and run around for even longer till the next fall!

little and big handdrawn goat

All goats big and small go into heat in the late summer or fall on into early winter. They will keep coming back into heat until they are knocked up!

handdrawn pumpkin and ghost halloween goats

They find their mates. This one found her mate on Halloween.

handdrawn baby goat in mama goat's tummy

She will grow her baby in her belly for around 4.5 to 5 months, during which time she won’t produce any milk.

handdrawn birthday cake for mama goat

Her baby was born on February 13th, what a great birthday day present for mama!

handdrawn mama and baby goat love

This mama goat will feed her baby milk until she is ready to be weaned onto big goat food. At which point we will take all the milk to make cheese!

handdrawn yummy handdrawn cheeses

This cycle goes on forever! This is why we don’t have goats milk once the goats get knocked up; they won’t produce milk while preparing their bodies to have their babies. We have had goats at home for a long time, and we have had the luxury of leaving the babies with their mothers, even if it meant waiting tables or working multiple jobs to pay for their food. Keeping goats can be very expensive, especially if you have a larger herd, so many farmers don’t have the luxury of paying to keep the mamas and babies together as long as they would like to. In these instances, the babies are given milk replacer – similar to giving formula to human babies – so that the mama’s milk can go to making cheese sooner. We hope this helped you learn a little more about a goat’s life!
The Boxcarr Team