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Haystack Mountain Haystack Peak 7 oz

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The most delicious foothill we've seen, tucked beneath the shadows of the Rockies in Longmont, Colorado, Haystack Peak bursts with aromas of wet stone and flavors of sauted mushrooms and cultured butter. Cheesemakers source pasteurized milk from neighboring goat dairies, before carefully ladling curd into special mini-mountain forms. We age the pyramids from infancy in our own caves, patting the rinds and flipping the cheeses regularly to encourage uniform aging, during which time the pillowy-white rind develops a rich nuttiness and intensely citric flavor beneath. A nod to classic goat cheeses of the Loire Valley, Haystack Peak is taking the states by storm, named by Saveur Magazine as one of "America's 50 Best Artisanal Cheeses." To cleanse your palate between bites, look to the Colorado brewing scene- try a bright, balanced IPA or citrusy wheat beer to hit the pairing pinnacle. As seen in Saveur's Decadent Cheese Plates

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Just the Facts

United States
Milk Type
Rennet Type
3-5 weeks
7 oz

They say Haystack founder Jim Schott “doesn’t do anything halfway,” which may explain how an interest in goats became a 5000 square foot creamery and full scale cheesemaking operation in just over two decades. Today Haystack Mountain gets high-quality milk from local goat dairies and through a special partnership with Skyline Correctional Center where minimum-security inmates care for a herd of goats. The creamery is located in Longmont, Colorado and contains special aging facilities where the signature Haystack Peak can mature. Despite the growth spurts over the years, Haystack Mountain’s cheese is still always made by hand in small batches.