If you want delicious local cheese for your dinner party, turn to Evans Farmstead Cheese. We are here to provide a variety of cheeses for residents of Buhl, ID and surrounding areas.
Visit our online store to try our local cheese or check out one of the below locations to buy our cheese!
In a nutshell, we don't cut corners! We constructed a brand new cheese plant next to our milking barn, which allows us to fill the cheese vat with fresh-from-the-cow milk after each milking. Because we can separate batches of fresh milk like this, we can easily test each one to make sure it's free from any antibiotics.
We don't cut corners on taste either! This is fresh milk (as fresh as it gets!), and it's not run through any liquidation process, which means our cheeses are full fat, and full flavored, with rich color and texture. Using raw milk requires that all our cheeses are aged a minimum of 60 days, giving them plenty of time to fully develop and mature.
As we mentioned before, we are a small dairy in terms of Idaho averages, but while we might be the "little guy" in numbers, we have quite a few advantages to our credit. One perk is that we're able to flavor individual batches of cheese into interesting combinations you won't find in a store! We can also produce special rinds on the cheese that significantly enhance the flavor and the look of our hand-made products. Our cheeses age in a temperature- and humidity-controlled environment where they are carefully turned twice a day in the early stages of curing, and then just once a day as they reach their matured, full-bodied, ready-to-devour-because-they're-so-good stage!
From the steps we take in feeding our cows, making sure they get enough exercise and fresh air, to the proper milking procedures and extreme detail in every step of artisan cheese production...well...it takes time and patience and willingness to do things right every single day. We'll gladly take that time to produce only the best for you!
We carry a variety of cheeses that are all made in-house, including:
Cheddar Style - Hard cow's-milk cheese. The flavor is mellow and rich, it becomes more intense with age. We offer our Cheddar Style cheese in a variety of flavors; White, Caraway, Sage, Garlic Chive, Smoked and Smoked Jalapeno.
Pairing suggestions; Cabernet Sauvignon, Zinfandel, Pinot Noir. Apples, pears, grapes, dried apricots, and crackers
Gouda Style - Semi-soft cow's-milk cheese, smooth texture, bland creamy flavor that becomes stronger and saltier with age. We offer our Gouda Style cheese in a variety of flavors; Plain, Dill, Jalapeno, and Smoked.
Pairing suggestions; Cabernet Sauvignon, Chardonnay, Pinot Noir, Zinfandel, Merlot. Apples, pears, grapes. When the cheese is young it melts well for cooking.
Jack Style - Semi-soft cow's-milk cheese, mild in flavor and slightly sweet. We offer our Jack Style cheese in a couple flavors; Cocoa Rind, and Pepper.
Pairing suggestions; Pinot Noir, Pinot Gris, Sauvignon Blanc. Berries. When the cheese is young it melts well for cooking
Dry Jack Style - Hard, cow's-milk cheese with a sweet nutty flavor.
Pairing suggestions; Cabernet Sauvignon, Zinfandel, Pinot Noir. Grate over salads, pasta or soup
Feta Style - Semi-hard, tangy cheese traditionally made from goat or sheep milk. But we use our Jersey cow milk in all our recipes. Feta is cured in a brine solution that adds a salty flavor. Our Feta Style cheese is sold in containers with oil and herbs to preserve the product and add an incredible flavor. The oil we use is a combination of Olive oil and Sunflower oil. The herbs we use are black peppercorn, rosemary, garlic, and oregano.
Feta is commonly used in Greek dishes, salads, and goes wonderfully with watermelon.
Tomme Style - Semi-soft, cow's-milk cheese, can also be made with goat or sheep milk. But we use our Jersey cow milk in all our recipes. Traditionally this cheese is made with skimmed milk, but we use our full fat Jersey cow milk. Our Tomme Style cheese is creamy and buttery in flavor.
Pairing suggestions; Cabernet Sauvignon, Chardonnay, Pinot Noir, Zinfandel. Cured ham, sausage, bread, a variety of fruit.
Caerphilly Style - Hard, cow's-milk cheese, crumbly, salty, and slightly tangy, buttery in flavor.
Pairing suggestions; Cabernet sauvignon, Zinfandel, Pinot Noir, Chianti. Figs, bread
Jarlsberg Style - Semi-firm, cow's-milk cheese in the Swiss family. Mild, nutty, slightly sweet flavor.
Pairing suggestions; Pinot Noir, Pinot Gris, Sauvignon Blanc. Cubed or thinly sliced turkey, grapes, pears, apples, pumpernickel bread
Manchego Style - Semi-firm, cow's-milk cheese, traditionally made with sheep milk. But we use our Jersey cow milk in all our recipes. Distinctive, well-developed flavor but not too strong. We offer our Manchego Style cheese in a couple flavors; plain or with Smoked Paprika.
Pairing suggestions; Pinot Noir, Pinot Gris, Sauvignon Blanc. Cranberries, almonds, dark bread. Manchego Style cheese melts well, try the Smoked Paprika version in dishes such as shrimp and grits, or Southwestern cuisine.
Farm Style - Semi-hard, to hard (with age) cow's-milk cheese. Farm Style cheese is an Evans Farmstead Cheese original creation. This cheese has a sweet, nutty flavor that loses some of the sweet for salty as the cheese ages.
Pairing suggestions; Cabernet Sauvignon, Zinfandel, Pinot Noir. Apples, pears
Alpine Style - Hard, cow's-milk cheese, with a buttery rich flavor. This cheese is considered a "Swiss" cheese; however, it doesn't have "eyes" or the sweet flavor.
Pairing suggestions; Cabernet Sauvignon, Zinfandel, Pinot Noir. Salami
Colby Style - Semi-soft, cow's-milk cheese, traditionally orange in color from the added annatto. We have chosen to not color our cheese; it is a natural soft off-white yellow. Colby Style cheese has an open texture and mild friendly flavor. We smoke our Colby Style cheese.
Pairing suggestions; This cheese melts well and will add a mild smoky flavor to your creations. Try it on sandwiches or burgers, tart apples or white grapes.