Nettle Meadow Farm, tucked into the southern reaches of the Adirondack Mountains in New York, was founded in 1990 by Sheila Flanagan and Lorraine Lambiase, two women who left behind traditional careers to build a life around farming and cheesemaking. Working with milk from goats, sheep, and Jersey cows, their handcrafted cheeses range from delicate fresh chèvre — handled as few as eight times by hand — to complex aged wheels The Cheese Professor, making them a true showcase of what small-scale artisan craft can achieve. Their fresh goat's milk cheeses are bright, clean, and versatile — the kind you want to crumble over a salad, spread on a warm slice of bread, or eat with a spoon directly from the container. As an added layer of magic, the farm doubles as an animal sanctuary, meaning every bite of Nettle Meadow cheese supports not just great cheesemaking, but a genuine commitment to the animals behind it.

Fromage Frais is a blend of cow and goat's milk — the cow's milk lending sweetness while the goat's milk adds a bright, lemony finish. The fig and honey version takes that already-irresistible base and folds in jammy sweetness and floral depth, making it one of those cheeses that barely makes it off the cracker before disappearing. Pair with a toasted walnut levain, fresh figs or sliced pears, a drizzle of aged balsamic, and a glass of Sauternes or off-dry Riesling — or honestly, just a spoon.

Pair it with: Toasted walnut levain, fresh figs or sliced pears, a drizzle of aged balsamic, and a glass of Sauternes or off-dry Riesling — or honestly, just a spoon.

Use it: Grate it over scrambled eggs, add to any cheese plate, or combine with your next apple pie.