About a year ago, a small Amish Dairy shop opened near my home, selling farm-fresh butter, eggs, cheese, baked goods, and a small selection of vegetables and meats. The consistently delicious, high-quality items have deepened my appreciation for Amish-made food products.

So when an email arrived in my inbox introducing Goot Essa, a cooperative of six Amish family farmers making handcrafted cheeses, I was intrigued, and agreed to try out a selection of their goat and sheep’s milk cheeses. I’m so glad I did. These European-style cheeses impressed me with their outstanding flavors and varied textures, and I had fun pairing them with wine.

Goot Essa, which means “good food” or “good eating” in the Pennsylvania Dutch dialect, has been producing cave-aged, small-batch cheeses since 2001. The farmers use milk from animals raised and tended with care on traditional, horse-powered Amish farms in Pennsylvania.

After tasting a selection of seven Goot Essa sheep and goat cheeses, I can say, without hesitation, that they are worthy of any serious cheese board. They can also be mixed into salads, grated on top of pasta or roasted vegetables, or melted to make grilled cheese, macaroni and cheese, or French onion soup. They pair well with wine, too, as all good cheese does!

Where to Buy Goot Essa Cheese

Goot Essa offers about 20 different handcrafted cheeses, as well as gift baskets and subscriptions on its website: gootessacheese.com/shop.

For those near Howard, Pennsylvania, Goot Essa operates a retail shop at 351 Wise Road, open Monday through Saturday from 8 a.m. to 4 p.m. Additionally, Goot Essa cheeses are available through select online retailers, including Lavada Wine Shop and Saving Shepherd. They’re also stocked at select wineries, including Royal Rabbit Vineyards in Maryland.

Here’s a look at the lineup with some ideas for wine pairings.

1. Emanuel Vom Tal (Sheep Milk, Brie Style)

A creamy cheese with a tangy backbone, reminiscent of Camembert, featuring a subtle mushroom note. This cheese is perfect for those who love bloomy rinds.
Pair with: A northern Italian white, like Arneis, a classic Loire Valley Sauvignon Blanc, or even a Finger Lakes Cabernet Franc. For something unexpected and delicious, try it with a late-harvest dessert wine, such as Caruso & Minini Tagos Grillo Late Harvest.

2. Butta Schaf (Sheep Milk, Pecorino Style)

This one surprised me with its depth: nutty, bold, and deeply savory. It’s like a cross between young Parmesan and a well-aged cheddar.
Pair with: Red wines work well here—think Barbera or Sangiovese—but a crisp Chenin Blanc or a savory Alto Adige Sauvignon Blanc could also bring out its best notes.

3. Felsa Yehr (Sheep Milk, Manchego Style)

A softer, more subtle cheese with delicate earthiness and mild nuttiness, similar to a young Gruyère. Less assertive than others in the lineup, but beautifully made.
Pair with: An Austrian Grüner Veltliner or an Italian white such as Verdicchio. For reds, a light Pinot Noir will complement rather than overpower.

4. Der Gouda (Goat Milk, Gouda Style)

Creamy, buttery, and mild, this is a highly meltable cheese perfect for cooking. I can imagine it melted on a ham and cheese sandwich or in a tart.
Pair with: A crisp white, such as Vermentino, or a light red, like Beaujolais Gamay.

5. Marn Vom Berge (Goat Milk, Brie Style)

A beautifully balanced cheese that captures the richness of goat milk with just a faint, peppery finish. Silky and flavorful without being overpowering.
Pair with: A white wine with bright acidity, such as a dry Alsace Riesling, or a chillable red like an Austrian Zweigelt or Sicilian Frappato.

6. Mountain Valley Sharp Cheddar (Cow Milk, Aged 3 Years)

Aged to perfection, it offers a crumbly texture, earthy depth, and just the right amount of creaminess to balance its sharpness.
Pair with: A Northern Rhône Syrah or an aged Spanish Rioja. Dessert wines, such as Sauternes or a tawny Port, would also complement the cheese’s richness.

7. Der Edel Bleu (Sheep Milk, Stilton Style)

A pleasantly moldy blue with plenty of character but not too much funk. A well-made and versatile blue cheese.
Pair with: A classic ruby Port is the obvious choice, but it would also pair well with a dry Portuguese red, such as one from the Alentejo region.