Nettle Meadow Farm, tucked into 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, they craft handcrafted cheeses ranging from delicate fresh chèvre — handled as few as eight times by hand — to complex aged wheels, making them a true showcase of what small-scale artisanal 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 traditionally made from fresh cow’s milk, but in this version, you will get a cow and goat blend — the cow's milk lending sweetness while the goat's milk adds a bright, lemony finish.

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: You could add this to a salad for a fun taste sensation. Here is another fun idea adding to fresh fig.