 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 | |  | |  | |  |
| Ballard's Award Winning Hot & Spicy Pepper Cheddar An excellent combination of peppers that give the cheddar cheese a fiery taste |
| Idaho White Cheddar Naturally aged, our Idaho White has developed a full, rich flavor and creamy taste. A versatile cheese, it can be served simply with crackers, as the star ingredient in your cheese soufflé or savored with fruit and nuts for dessert. Serve with Gewurztraminer, Riesling, Syrah or a medium-bodied Merlot. |
| It Starts With the Milk The milk used to make Ballard Cheddar Cheese comes from our own Jersey cows which provides a rich and delicious finished product. Because of the higher than standard butterfat content milk these cows produce, the flavor profile is full, yet very delicate. This creates a creamy, yet fantastic cheddar cheese. |
| Idaho Golden Greek Grillin' Cheese - Halloumi Style - Award Winning 2007 American Cheese Society Conference 2007 We use a Halloumi recipe and use 100% Jersey Cow milk we call it Idaho Golden Greek grilling cheese Halloumi Cheese is, made from a mixture of sheep's and goat's milk. Halloumi Cheese has been made on the island Cyprus, an island claimed by both Turkey and Greece in the eastern Mediterannean, for hundreds of years. The name "Halloumi" is derived from the Greek word "almi" meaning brine. This refers to the brine, or salt water solution that is used to preserve the Halloumi Cheese. Halloumi has a salty, tangy flavor and a springy texture, similar to Mozzarella. Due to its high melting point, Halloumi may be as a a grilling cheese as it browns without melting. Grilled Halloumi is an excellent appetizer or addition to any main course. Halloumi Cheese is also delicious eaten fresh in salads or sandwiches or with fresh fruit. It is often paired with watermelon in its native Cyprus.. Since the 1990s, the US has recognized Halloumi as a name protected cheese from the island of Cyprus. We use a Halloumi recipe and use 100% Jersey Cow milk we call it Idaho Golden Greek grilling cheese |
| Ballard's Idaho Danish Pearl Gouda Style Idaho Danish Pearl is an incredible tasting experience; this cheese offers a smooth and velvety you will taste delectable Gouda Idaho Danish Pearl offers a favorable experience whether you are craving sweet or savory This cheese is delicious with fruits like apples, pairs, or berries or try it in your favorite cheese sauce. Decadent!!! |
| Contact Us Ballard Family Dairy & Cheese 1764 South 2100 East Gooding Id. 83330 Phone:208-934-4972 Ballardcheese4u@yahoo.com |
| New Award Winning Idaho Jersey Dream ( Our Feta style cheese ) Feta is salted and cured in a brine solution for several months. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The cured cheese easily crumbles. |
| New Award Winning Holy Cow Baby Swiss Baby Swiss, as opposed to traditional Swiss, is that it is aged only for 2 or 3 months whereas old fashion Swiss is typically aged for several months, time varying depending on the desired sharpness of the cheese. |
| Look for our New Award Winning Truffle Cheddar |
| New 2010 1st Place Award Winning Truffle cheddar |
Ritrovo Italian Regional Foods, American Cheese Society Award-winner Ballard Family Dairy partners with NASFT SOFI Gold Winner Casina Rossa Truffle & Salt A Ritrovo Selection to make this artisan Truffle & Salt Cheddar. They have combined Italian black truffle of Casina Rossa Truffle & Salt with their naturally aged Idaho cheddar to make the perfect wine-tasting or grating cheese. |
| Orders for Xmas need to be made on or before Dec. 17, 2012 for shipping on Dec. 19, 2011 for Xmas delivery. |
| Shipping anything back East is very expensive we are shipping a perishable product most gift box will cost about $45.00 just in shipping . I charge whatever UPS charge plus ice and 1.50 for box . |
| I'm only taking Pay pal online if you want visa you can call me or email me. it cost 3.72 % more . ballardcheese4u@yahoo.com or 208 420-1576 |