Heartland Creamery

Our Story

Located in rural northeast Missouri, amid corn and soy beans, our 17,000 acre farm land is home to over 6,000 Holstein cows and 1,500 goats. They produce naturally fresh, creamy milk which is made into cheese just down the road in our Creamery.

Heartland Creamery was envisioned by businessman and farmer, Charles Sharpe, who is determined to bring economic growth to the region. A local farm boy, Charlie is joined in his endeavor by a crew of diverse people making up not just a company, but a community. “Our nation faces a crisis in our greatest resource—people,” says Sharpe. “Through our affiliation with a faith-based rehab facility at Heartland, we have the opportunity to help people who are struggling to rebuild their lives. So, every day we promise to do our best for you, our customers, producing the freshest dairy products from our very own herds. In turn, that enables us to provide jobs and life skills to people who need a second chance. That makes what we do very satisfying.”

As a community, we are committed to long term social and environmental stewardship while continuing to preserve family values and traditions. The Dairy and Creamery facilities are located in a rural farming community. The herd is not treated with artificial growth hormones* to increase milk production, and because the Dairy is just minutes down the road from the Creamery, it’s not far to truck the milk.

Since 2005, the Creamery has grown to a current daily production capability of 3,000 pounds of hand crafted fresh and aged cheese. Our goal is to bring old fashioned goodness back to the community…and we would like to share that with you!

YOU ASKED FOR CHEESE WITH NO ADDED HORMONES

…so the herd we milk for the Creamery is not treated with rBGH/rBST.*

YOU ASKED FOR FLAVOR

…so we use only milk from our own cows and goats, direct from our farm.

 

*No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows.

Fresh Chevre

Hand made, fresh goat cheese logs using milk from our own herd of mostly Saanen goats in northeast Missouri. Nutritious and more digestible than cow’s milk cheese, goat cheese may be a good alternative for those who are lactose intolerant or allergic to milk. High in calcium and medium chain fatty acids—the fat that gives you energy, not inches. A variety of flavors to tempt your palate, chevre can be spread on a cracker or bagel, sprinkled in salads or on baked potatoes, used in sauces, dressings, and stuffings.

View our chevre product sheet here, or click on the recipes tab for more ideas on serving chevre.

LAVENDER FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, LAVENDER, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-094, Newark MO.

 

NATURAL FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

LEMON PEPPER FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, LEMON PEPPER, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

OLIVE & PIMENTO FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, GREEN OLIVES, PIMENTO, CULTURES, RENNET, SALT. (May contain olive pit fragments.)

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

GARLIC & CHIVE FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, GARLIC, CHIVES, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

CRANBERRY PECAN FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, CINNAMON, CRANBERRIES, PECANS, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

FINE HERBS FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, CHERVIL, PARSLEY, FRENCH TARRAGON, CHIVES, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

 

HONEY ALMOND FRESH CHEVRE

INGREDIENTS: PASTEURIZED GRADE A GOAT MILK, HONEY, ALMONDS, CULTURES, RENNET, SALT.

Nutrition Facts Serv Size 2 T (28g). Number of servings: varied. Amount per serving: Calories 60, Fat Cal 45, Total Fat 5g (8% DV), Sat. Fat 2.5g (13% DV), TransFat 0%, Cholest. 20mg (7% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Fiber 0g, Sugars 0g, Protein 4g, Vit. A (21% DV), Vit. C (0% DV), Calcium (14% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Allergy warning: Mfg. in a facility that processes nuts. Plant #29-093, Newark MO.

Gouda-Style Cheese

Heartland Creamery gouda-style cheeses are a semi-hard natural cheese, pale in color and slightly sweet and nutty. Gouda is considered to be one of the world’s greatest cheeses. It is both a table cheese and a dessert cheese, and is the most flavorful when served at room temperature. In the kitchen, try shredding Brimstone over burritos, tacos, or salad. Melt Legacy or Brimstone onto pizza for a wonderful effect. Or serve with fruit for a wonderful ending to your meal.

LEGACY

Ingredients: Pasteurized cow’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g)  •  Cal/serving: 98 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 32mg (10%); Sodium 229mg (9%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 3%, Vitamin C 0%, Iron 0%, Calcium 19%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

METHUSELAH

Ingredients: Pasteurized cow’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 99 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 32mg (10%); Sodium 229mg (9%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 3%, Vitamin C 0%, Iron 0%, Calcium 19%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

LANDMARK

Ingredients: Pasteurized goat’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 98 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 30mg (10%); Sodium 229mg (9%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 3%, Vitamin C 0%, Iron 0%, Calcium 19%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

CALVARIA

Ingredients: Pasteurized goat’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 98 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 30mg (10%); Sodium 229mg (9%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 3%, Vitamin C 0%, Iron 0%, Calcium 19%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

DUET

Ingredients: Pasteurized goat’s milk, pasteurized cow’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 98 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 32mg (10%); Sodium 240mg (10%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 5%, Vitamin C 0%, Iron 0%, Calcium 20%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

BRIMSTONE

Ingredients: Pasteurized cow’s milk, cultures, rennet, salt. Added Ingredients: jalapeño peppers, habanera peppers.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 98 Total Fat 7g (11%), Sat Fat 5g (24%); Cholest 30mg (10%); Sodium 218mg (9%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 3%, Vitamin C 0%, Iron 0%, Calcium 19%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

 

CORNERSTONE

Ingredients: Pasteurized goat’s milk, pasteurized cow’s milk, cultures, rennet, salt.

NUTRITION FACTS. Serv size: 1 oz. (28g) • Cal/serving: 98 Total Fat 8g (11%), Sat Fat 5g (24%); Cholest 32mg (10%); Sodium 240mg (10%); Total Carb 1g (0%), Fiber 0g, Sugars 1g; Protein 7g (13%); Vitamin A 5%, Vitamin C 0%, Iron 0%, Calcium 20%. Not a significant source of trans fats. Percent Daily Values are based on a 2000 calorie diet. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Newark, MO 63458 Plant #29-093

Recipes

 

Salads

Chevre is delicate enough to nestle in a bed of fresh baby greens, yet pungent enough to hold its own in a more complicated salad. You will be surprised where the “secret ingredient” turns up in the recipes that follow.

 

Summer Melon with Prosciutto

1 well- ripened cantaloupe

8-10 slices prosciutto

3.5 ounces Heartland Creamery Chevre at room temperature

Spread each prosciutto slice generously with chevre. Peel and seed cantaloupe. Slice into 8-10 wedges. Wrap the melon slices with the meat/cheese slices. Chill and serve.

This is lovely garnished with fresh mint.

 

Apple and Goat Cheese Salad

1/2 pound Boston lettuce

3.5-ounce log of plain Heartland Creamery Chevre

1 large apple

1 tablespoon butter

Serve with your choice of dressing or try the dressing below:

Cut apples into 1/2-inch thick slices, do not peel. Melt butter in a sauté pan and cook apples over medium heat for 5 minutes. Slice the chevre into 2 pieces and place on top of apples. Cover and let cook 3-4 minutes. Cheese will melt somewhat and cover apples. Wash lettuce and dry. Divide into 2 servings onto salad plates. Top with cooked apple and cheese blend. Serve with poppy seed dressing. Serves 2.

 

Land and Sea Salad

3/4 cup light mayonnaise (I use Veganaise)

1/2 cup light sour cream

1/4 teaspoon cayenne pepper

Dash of Tabasco sauce

1 pound crab meat

2 ounces chevre, crumbled or cubed

1 bunch green onions chopped

Combine first 4 ingredients. Add crab and cheese, toss gently. Serve on crisp crackers such as bagel thins and top with green onions.

 

Spinach, Avocado, and Chevre Salad

1 large avocado

1/2 pound baby spinach leaves

1 cup grape tomatoes

1 bunch green onions, chopped

3.5-ounce Heartland Creamery Chevre log

Limejuice

Olive Oil

Salt and Pepper

Peel and pit avocado. Cut into slices, drizzle with limejuice to keep from browning. Wash spinach and tomatoes. Chop green onions. Put spinach, tomatoes, avocado and onions into a bowl and toss. Plate the salad ingredients then add the chevre. Drizzle with olive oil. Add salt and pepper to taste. Serve immediately. Serves 2-3

 

Onion and Goat Cheese Filled Wontons

Filling:

3 small sweet onions, chopped

4 ounces goat cheese

1/4 teaspoon garlic salt

Wonton Wrappers (24)

Oil for frying

Sauté onions in olive oil until translucent. Stir frequently to keep them from overcooking. In a small bowl, combine cooked onions, goat cheese and garlic salt. Place small amount of filling in each wonton wrapper, making sure to seal edges well. Heat oil in skillet until hot and fry each wonton until golden. Makes 24 wontons.

 

Oil, Vinegar and Tomato Salad Dressing

1/2 cup cider vinegar

1/4 cup honey

1/2 cup oil (safflower)

3/4 cup tomato juice

1/2 teaspoon salt

Blend ingredients in a jar with a lid. Shake well and serve over salad. Will keep in refrigerator for several days.

Have a recipe you would like to share with us?