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 CC-Logo.gif Conneauttee Creamery

The home of Farmstead Cheeses!
Owned and operated by Showman Farms.

cheese-page-1-S.jpg Grass-fed milk is absolutely the best! And all our special Farmstead Cheeses are made from the freshest grass-fed milk right here on the farm. Our cheese-making methods are traditional and our recipes old world. We create cheese by the hard work of our hands. All our cheese is made in small batches, artisan form, with the bare minimum of main ingredients: milk, salt, rennet. We use no additives or preservatives, so our cheeses are not only better tasting, but healthier. Our goal is not to make or sell the most cheese, but to produce the best tasting, highest quality cheese.

 Our products
All our cheeses are named after the special girls that supplied the milk to make them: Our Cows!

Raw Milk Cheeses:

Goosey Gouda – a smooth-textured cheese with small openings throughout. Mild to mellow and very creamy.

Bear Cheddar – mild to sharp 

Bacon Bear Cheddar - firm, mild and loaded with bacon then smoked with hickory.

Lumpa Jack – creamy, delicate and mild. Oh so meltable! In hot and garlic.

Rings Havarti - mild, moist and creamy. Perfect for sandwiches or crackers. Now in plain or dill.
Ticky Swiss - small eyes like a baby swiss with that nutty-sweet flavor of swiss. Also a Ticky swiss aged over 2 years that has the great taste of swiss but is sharp at the end.


 Pasteurized Cheese:                                                                    
Cheddar Curds - commonly know as "Squeaky Cheese" or "Cheese Curds".  We make them fresh weekly.

Smoked Cheeses:
Goosey Gouda                                                                                                  Bacon Bear Cheddar 

We re always experimenting with new recipes, so new cheeses may appear at any time.

Our cheeses must age a certain number of days, depending on the cheese, so there will be times that not all our cheeses will be available at all times.
Prices vary by type of cheese; $7.00-$12.00 per pound.

        Open:  Thursday, & Saturday from 4-7PM


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