Chapel Hill Creamery is a small dairy farm and farmstead cheesemaking facility. We chose Jersey cows for their rich milk, which makes great cheese. Our cows spend their time on pasture, and we've established an intensive rotational grazing system to ensure that they'll have access to high quality grass during their milking season. We milk and make cheese from March through December, when our pasture, and therefore our milk, are best.
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You'll find a list of our cheeses and a short description of each to the right.
Our cheese is available through the Carrboro Farmers' Market or Durham Farmers' Market on Saturday mornings during the market season.
Not at this time.
|Our North Carolina version of Camembert, with a buttery and mushroomy flavor and a creamy texture. Enjoy with crusty bread.
|A semi-ripened version of Carolina Moon, available in a button size. The cheese has a light coat of white mold and a refreshing lemony flavor. Makes a great centerpiece for a salad.
|Our fresh mozzarella is softer and more delicate than “pizza cheese” mozzarella. Jersey milk gives it great texture, grass fed cows give it a buttery color.
|A silky soft fresh cheese with a very clean, tangy flavor. You can really taste the good Jersey milk in this cheese! Kids (of all ages) love our Farmer’s
cheese just plain, and it’s also great in cooking, especially in Mexican foods.
|Full flavored, natural rind Trappist style cheese. Great with apples and pears, and an excellent slicing cheese. Melts
well, and makes a dynamite grilled cheese sandwich. Made with raw milk.
|Inspired by Asiago. Bursting with flavor, this cheese is wonderful shaved onto pasta, or just sliced with a chunk of
bread or an apple. Aged at least 7 months, made with raw milk.
|Made from our Jersey cows’ milk, our feta is milder than goat or sheep milk feta. It’s more colorful, since it’s made from cows’ milk. Too, the
grass in our cows’ diet enhances the color and flavor of the cheese. Feta is great in salads, but also adds excitement to cooked dishes.