Rainbow Valley Nursery
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Farmer's Cheese
The question on everyone's mind seems to be how does a succulent nursery start making and selling cheese? It is not so difficult to answer.  Family recipe.
We started out selling plants at Farmer's markets, (still do) and they
were not selling too well with all the food around. So we decided to try something we already knew we could make. Denise's great grandmother made cheese.
It was called Farmer's cheese, or pot cheese.  It was literally made on the farm, by the farmer's wife. Her great grandfather and then grandfather had a milk route in Rush County, Indiana in the 1930's until the 1950's, and they needed to do something with the occasional extra can of milk.
We had been making it for awhile, so the rest was easy. We set out to get permits and the rest fell into place!


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We decided if we were going to compete with even the local cheese makers around here, we would have to be different! Not only would we make our cheese with cow milk(instead of goat milk) but it would have to be better!
So, not only is it the best local milk we could find, but it comes from an independent dairy.  They control their product from cow to jug!
They do not use rBST and treat their cows well.
Our cheese has no preservatives and nothing artificial!
We use a food based acid product to curdle with instead of rennett.
Our cheese is also gluten free.
We know.  All of this sounds too good to be true.  But it is!
And last but perhaps the biggest thing, is that our cheese is
lactose intolerant friendly! This is a big deal to a lot of people!
We claim that our process takes out approx. 90%
of the milk sugars, which cause the problems!
Just ask Denise, our resident lactose intolerant cheesemaker.
Yup, you read that right...
Gnocchi
We also make by hand gnocchi, however ours is cheese based.
Most are traditional potato & egg!
We feel that ours is less dense than potato, and adds more flavor!
So it is like a little cheese dumpling. Used as a side dish for two or an entrée for one.
Available in Sun-dried tomato, herb & garlic, spinach & pine nut, made with white flour.  For ciliacs (wheat allergies) for those who do not know, we make all flavors with rice flour as well!
And then we added a Rainbow mix in both flours so you can have them all!
Butter
Recently we began selling seasoned butter, we do not currently make it from scratch.
But plan to in near future!
We buy regionally local butter and season it with many wonderful flavors:
Such as:  Honey ( Arizona wildflower honey) fabulous!!!
             Maple  ( 100% maple syrup) Great on baked sweet potatoes!
             Sorghum (Best from Midwest) Not available local, or in our region!  Check
             availability!
             Garlic (ready made for garlic bread ) or whatever you desire!
             Cajun herb (not hot just flavorful) great with shrimp or roasted vegs, such as 
             corn on cob
             Raspberry Jalapeno  Warm not overly hot, very yummie! Great on cornbread! 
             All flavors are 4 oz. & 8 oz.  containers. Unsalted is 4 oz., 8 oz., 16 oz.
             Salted & Unsalted butter is made from fresh local sweet cream,
             no cultures, for restaurants and those of you that can appreciate     
             that sort of thing!
             All is now available at our Farmer's Markets! Click on finding us page
What does it taste like?
What kinds are there?

It is a soft white cheese, similar to
cream cheese or ricotta,
but much less fat than either one!
It has about 70 calories per ounce, based on the original cheese.
We offer the original that Great Grandma made, then we made our own twists to some other flavors.
All have some Kosher salt,
just enough to taste!
Sun Dried Tomato(Basil,garlic,EVOO)
Dill & Red Onion (Just that)
Herb & garlic (basil,rosemary,thyme,
oregano,garlic,EVOO)
Spinach w/pine nut (just that w/EVOO & Garlic)
Kalamata Olive(Purple Greek Olives, Red chile peppers,EVOO,garlic, oregano)
Sonoran Heat ( chipotle,onions,garlic,oregano,red chile peppers,cumin)
Roasted Chile (awesome in breakfast burritos) (Fire roasted green chiles, jalapeno,garlic) not always available!But more often than not only at the markets........
Original
Just plain..... add your own stuff to it! This is the one that started it all!
Tapenade

For those of you unsure of what this means, it is simply a mesh of flavors blended together to create a
wonderful spread or blend to be used to enhance dishes, or to be eaten on it's own.
Vegan option now available!

Our flavor
Kalamata Olive 4 oz. & 8 oz.
(K. olives,cheese curds,oregano,
red chile peppers,garlic, EVOO)

More flavors soon to come!

Different Uses for Tapenade

added when baking bread
pasta dishes
topping on appetizers
Baked salmon or
any fish &
stuffed chickenbreast
Grilled sandwiches like a muffulata,
the list goes on!

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