Missouri huh? Batje farms has some exceptional aged cheeses that have won awards in Napa. They are based out of Cape G and sell at numerous venues/farmers' markets in STL.....word as of last Sat was that the aged will be available in a couple of weeks. The fresh chevre is fine (there's some on my counter from this morning) but the aged is killer....the soft oozy pyramid...the name escapes me but rivals some of the best cheeses I've had.
You've not specified your animals, do you have goats, sheep or cows or a mix?
Goatsbeard Chevre has some farmstead hand ladeled chevre that is top notch....the quality is heads above any I've had elsewhere. The Muno's are 20 miles outside of Columbia MO.
Let me pull together some past cheese threads, there's a conversation with a cheese maker Sid Cook under interviews.
This Thread is fairly comperehensive, I just reread it and it's a wealth of cheese info.http://www.cheftalk.com/forums/food-...te-cheese.html