Split Creek Grade A Goat
Cheeses
~ Marinated
Feta ~ Marinated Feta with Olives ~ Feta
in Brine ~ Dry Wrap Feta ~
~ Fromage Blanc ~ Chevre Logs ~
Cheese Balls ~ Split Creek Farm
Cookbook
Split Creek Farm’s
goat milk feta received a perfect score of 100 and was awarded for being
the highest scoring cheese in the competition for the American Dairy Goat
Association annual meeting in October, 2009 in Buffalo, NY.
Split Creek Farm, LLC
received a third place win for the same artisan goat cheese at the American
Cheese Society's 2009 competition held in Austin, Texas in August. The
marinated feta was entered in a class that included cow, sheep, goat and
mixed milk cheeses. Nearly 200 artisan cheese producers and over 1300 entries
were represented at the largest competition held by the American Cheese
Society to date.
The farm was awarded a
bronze medal for their artisan goat cheese entered in the 2009 United States
Championship Cheese Contest held in Green Bay, Wisconsin. The contest hosted
by the Wisconsin Cheese Makers Association, featured 1,360 cheese entries
from 32 states and is the largest US competition they have ever hosted.
The farm’s entries won
gold medals in three categories and were awarded first in four classes at the
2007 American Dairy Goat Association’s prestigious national cheese
competition held in October at Fort Collins, Colorado.
Best In Show was won
by the feta in oil at the 2005 American Dairy Goat Association National
Cheese Competition, Kansas City, MO
Split Creek Farm, LLC won gold medals in three categories and was awarded
first in four classes at the 2007 American Dairy Goat Association’s prestigious
national cheese competition held in October at Fort Collins, Colorado.
Gold
medal winners in national competitions for their cheeses, fudge and
milk, Split Creek constantly strives to
provide superior goat milk products.
Owners:
Jessica Bell
Sandra Coppage
3806
Centerville Road
Anderson, SC 29625
Telephone/Fax:
(864) 287-3921
E-mail: info@splitcreek.com
Tours:
Visitors are welcome to stop by the farm shops daily: Mon -
Sat (9 am - 6 pm)
Sun (2 pm - 5 pm). Educational tours of the farm are available by
appointment.
Call 864-287-3921 to schedule a tour.
Map
& Directions to
Split Creek Farm
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Evin
and the does with an assortment of Split Creek Goat Cheeses
(photo courtesy of John Bruce)
Our cheeses are
available on a year-round basis at the farm or by shipment. We ship by UPS
from Anderson, SC, with ice packs as weather dictates. All
of our cheeses are available without salt (except feta), but this may increase the
time necessary to fill your order by one week.
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Our Cheeses:
Feta
Marinated in Oil:
For the retail market, the marinated feta is packaged in 8-oz jars
containing six ounces of French-style Crumbles, sun-dried tomatoes, garlic,
and herbs in olive and canola oil.
$11.00 per 8-oz Jar
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Marinated Feta with
Sun Dried Tomatoes and Olives:
12-oz jar of cubed goat milk feta layered in oil with chopped sun dried
tomatoes, and the customer's choice of either black olives, green olives, or
no olives (feta with sun dried tomatoes only).
$12.00 per 12-oz Jar
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Feta
in Brine:
Our brined feta comes in 16-oz. jars containing approximately ten ounces of cheese. It can be ordered in bulk in any quantity.
$11.00 per 16-oz Jar
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Dry Wrap Feta: Our dry-wrapped feta comes
in 8-oz blocks.
$10.00 per 8-oz Block
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Fromage Blanc:
Soft and spreadable, Fromage Blanc is preferred by chefs for
sauces, dressings, pastas, and other house specialties. It is a light, creamy cheese which is available plain or seasoned with Split Creek's
special Garden Garlic herb mixture, or mixed with raspberry, jalapeño or
tomato/basil. Fromage Blanc can be frozen. Keep several containers in your freezer
to use as needed. For the retail market the fromage blanc is packaged in 8- or 16-oz deli containers. Five- and 20-pound containers are available for
restaurants.
$11.00 per 8-oz Deli Container
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Chevre Logs:
Made in the French tradition of farmstead goat cheese, these award-winning
cheeses are dipped by hand into cheese molds and allowed to settle naturally.
This preserves the delicate qualities of the goat milk curd. The texture and
flavor of the cheeses vary with the shape of the mold and with subsequent
handling. The log-shaped cheese is moist, creamy, and easy to slice. Logs are
available plain, or rolled in herbs and spices (including pesto, pepper,
and chive).
$11.00 per 8-oz (approximately) Log
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Cheese Balls:
Cheese balls are made from our Fromage Blanc, flavored with apricot or raspberry, and coated with almonds or pecans. Cheese balls freeze wonderfully. Keep a few on hand to use as needed. Cheese balls
are approximately 8 - 10 ounces.
$12.00 per 8-10-oz Ball
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Split Creek Farm
Cookbook, Our Best Recipes:
After many years of requests and saving recipes, we have finally published our
Split Creek Farm recipe collection. If you've ever needed an idea of how to use goat cheese, this is the book for you. Our cookbook contains 200 recipes
- all using Split Creek Farm goat cheeses. The recipes are favorites of ours that we have collected over the years as well as some submitted by customers
and friends.
Cookbook: $13.00 each (price includes
shipping)
Order one for yourself or let us put together a gift of a cook book and a few
basic cheeses for the chef in your family.

~ Marinated
Feta ~ Marinated Feta with Olives ~ Feta
in Brine ~ Dry Wrap Feta ~
~ Fromage Blanc ~ Chevre Logs ~
Cheese Balls ~ Split Creek Farm
Cookbook
Shelf Life: The unherbed and
pepper formed cheeses have a shelf-life of 60-90 days. Certain fresh herbs may
shorten the shelf life, so it is recommended that they be used within 3-4 weeks.
It is preferable to use the fromage blanc within 3 weeks of packaging or to
freeze it, although Split Creek control samples have been kept for three months
without deterioration. The feta just gets better with age; 6 months is not an
unreasonable expected shelf life. For long term storage of feta, please
refrigerate.
Please contact us if you
have any questions about your order:
Phone/FAX: (864) 287-3921
E-mail: info@splitcreek.com

© 2002-2018, Split Creek Farm,
Jessica Bell and Sandra Coppage. All rights reserved.
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Last modified: October 24, 2018
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