Brie & Creamy

Amidst the sprawling soybeans and copious cornfields of central Illinois, if you listen closely you can hear an occasional bleat or baa and can sometimes catch the scent of just-formed curd on a warm breeze. Here you’ll find Prairie Fruits Farm, owned by soil scientists Wes Jarrel and Leslie Cooperband, just a few miles away from the University of Illinois at Urbana-Champaign, where people take farming so seriously that they built their library below ground so as not to block the on-campus corn plots from sunlight. Read More

Prairie Fruits Ewe Bloom is made from milk collected the same day on a neighboring Mennonite farm. Reminiscent of the French cheese Perail, its straw-colored paste sports perfect breakdown and delicate sheep flavor. Read More

Carleton Yoder makes this lovely little triple creme by hand from a neighbor's organic milk. The fluffy, buttery wonder is luxurious, satisfying and cheaper than a trip to the spa. Read More

Extra creamy cousin of Brie, this French innovation is buttery, sweet, and mild. Rich and pleasant, and especially lovely with fresh fruit and champagne. Read More