Monday through Sunday 7 am to 9 pm
Stop in for some exceptional artisanal cheese along with salami and accompaniments to enjoy at the farm or to take home…. or to a gathering of friends, family or co-workers.
A few of the meats, cheeses and accompaniments at the Elderslie Creamery Shop.
Our farmstead cheese is made from milk from the Nubian and Saanen goats we’ve been raising at Elderslie Farm for many years. We also make cheese from the milk of the Ayrshire cows raised by Heather Faye of Faye Farms in Udall, Kansas. Our collection is rounded out by some high quality cheddar and sheep milk cheeses we’ve discovered locally and in other states and are happy to share.
See details below on the cheeses we currently have in rotation.
Our cheese is also available at
Green Acres (north end of Bradley Fair at 21st & Rock Rd)
Anchor Meat Market (1113 E Douglas)
Seafood Shop (Cambridge Market at 21st & Webb)
Cured Meats and Salami
A very long tradition pairs cheese with cured meats. Both involve enhancing and preserving, and then savoring, the basic raw ingredients of milk and meat. We have selected salamis from Il Porcellino Salumi in Denver and cured meats from North Country Charcuterie to accompany our cheese.
Diablo: a Spicy Italian inspired salami seasoned with Toasted Fennel Seeds and both Whole and Ground Calabrian Chiles.
Cacciatore: a Hunter style salami packed with Caraway Seed, Coriander, Garlic & Red Chile Flakes.
Spiced Juniper: A non-traditional salami seasoned with Juniper Berries, Coriander and Fennel Seed with plenty of Calabrian Chiles for heat, both floral and spicy and unique in flavor with an unctuous mouth feel. A 2018 Charcuterie Masters Grand Champion.
Saucisson Sec: Traditional French Style Salami with Garlic, Black Pepper, and Carboy Malbec Wine.
(Descriptions provided by Il Porcellino Salumi)
Speck: Originating in the mountains between Austria and Italy (Alto Adige or Sud Tirol), where meat had to be cured in order to preserve it, speck is made of pork legs that have been boned, rubbed with a spiced cure (typically juniper and bay leaves), then smoked and aged for six months to two years.
Bresaola: Originating in Valtellina, in the Alps of Northern Italy, bresaola is typically made of beef (often tenderloin) that’s been thoroughly defatted, dry rubbed with salt and spices and left to cure for a few days. It is then dried between one and three months and typically loses about 40% of its weight.
Prosciutto: Also originating in Italy, though further south, prosciutto (translated “ham”) is made from the hind legs of a pig. It is salted, then dry cured for a few days before a layer of fat (lardo) is rubbed on the outside before curing again for as little as 7 months and as much as 3 years in the case of Prosciutto di Parma.
After cheese, meat and bread (and a beverage, if desired) come any number of accompaniments to enhance the flavors of the foundation items and create a memorable taste experience.
We have stocked the Creamery Shop with a variety of items that we enjoy ourselves and think you will also enjoy on your own cheese plate:
Honeys (a variety of flavors from Reida Honey Farm in Cheney and It’s All About Bees in Omaha)
Preserves (fig and tangerine preserves from Bonne Maman and Dalamatia and, of course, blackberry preserves from Elderslie Farm!)
Olive Oil from Portugal (perfect for drizzling over the Caprino Fresco or the bresaola with a squeeze of lemon juice)
Dried Fruit (figs and dried apricots are our current favorites)
Mostarda (another Northern Italian specialty; this one is made of candied fruit and a mustard-flavored syrup and is an excellent spicy accompaniment to cured meats and cheeses ).
Crackers (Jacobs Cream Crackers are excellent with the stronger-flavored cheeses, flavored and seeded crackers go nicely with the younger goat cheeses).
Shortbread Cookies (from Elderslie Farm! Flavors may rotate but will typically include rosemary-lemon, walnut and chocolate)