Traders Point Creamery is a picturesque farm-based restaurant and creamery in Indiana that offers a true local foods experience.



"Our Farm is located on the northwest side of Indianapolis and consists of 180 acres. Here we rotational graze our herd and produce hay for the winter. We strongly believe that cows raised on a 100% grass-fed diet and are free to roam in the pasture, produce one of the most healthful, nutritionally complete foods known to man: milk. Our Brown Swiss breed produces milk that is ideally suited in protein and fat levels for the dairy products we produce. Our animals never receive any grain or corn, our herd’s diet consists entirely of pasture grasses designed specifically for maximum health and sustainability. The milk from these grass-fed cows is rich in nutrients, good fats and flavor. Our soils are well-nourished and rich from years of rotational grazing, no chemical pesticides, herbicides, or fertilizers are allowed under our organic certification, and our animals are not allowed to receive hormones or antibiotics. We embrace a holistic view of farming, and work hard to maintain an integrated, self-supporting system that connects our animals, their waste products, and the soil," reads the website.



The restaurant has a barn loft motif with an incredible view of giant, illuminated cheese wheels from the creamery.



"At the Loft Restaurant, we believe that food has a story. As a farm-to-table restaurant with organic and sustainable sourcing, we follow our food from the pasture to the plate. Our Chefs featured dishes rotate with seasonal changes, bringing diversity and a unique sense of place to the menus. The seasonal menus can be paired with our selection of wines, beers, and cocktails. When you enjoy our dinner, lunch, or brunch, you also become part of the journey from our farm to your table," according to the website.



The restaurant utilizes products from the farm and creamery in their menu - from cheeses and milk to ice cream and eggnog.



I opted for their cheese board, which consisted of Traders Point Creamery Cheeses / fig jam / mustard / Wildflower Ridge honey / and bread.



This was delicious. They make a number of cheeses, and we were able to sample several - from hard and salty to creamy and funky. I like both and everything inbetween. The spreads and crackers allowed us to mix and match to our hearts' content. A little sweet, a little funk. A lot delicious.



Here are some of those cheeses:



FLEUR DE LA TERRE
Our award-winning Fleur de la Terre is our take on a classic, natural rind Gouda. The gentle aging of this raw cheese results in a creamy yet firm texture that carries hints of the sweet herbs and grasses that grow on the rich bottomland where our herd grazes. Mild and buttery with a sweet, clean finish. Crafted April to June. Aged 4-6 months.

BRICK STREET TOMME
Our full-fat version of tomme, a classic, semi-firm French raw cheese with a natural felted rind. Delightfully rustic with a semi hard texture and mottled rind, a buttery and delicate floral profile that will please any taste.Crafted from October to November. Aged 4-6 months.



RIVERBEND BLUE
An American style blue with notes of butter and pepper. This is a creamy and mild blue that any taste bud can enjoy. Crafted year round.

GENEVA
A raw, alpine-style cheese with a polished rind and well-balanced texture. Hints of hazelnut and floral notes accent its savory earthiness. Crafted from July to September. Aged 4-6 months.



SHEET'S CREET CHEDDAR
A raw, aged cheddar that is made with the traditional clothbound method dating back to the Middle Ages. Our unique process involves wrapping the wheels in cloth and rubbing them with organic lard. This method results in a more complex, sophisticated flavor with broad appeal and a textured rind once the cloth is removed. Crafted from November to March. Aged 6 months.

HILLSIDE BLOOM
A soft, mold-ripened cheese with a smooth and elegant texture that softens with age, blended notes of butter and mushrooms. 8 oz. wheel is perfect for sharing. Aged 2-6 weeks.



RED BARN
A pleasant stinker, but don’t let the aroma dissuade you because beneath the washed rind is a creamy paste with floral flavors that reflect the current season. Developing savory intensity as it reaches maturity. Aged 2-6 weeks.

FROMAGE
A soft, creamy French-Style cheese used for spreading, or as a dip, or a base for a variety of dishes. A favorite by many, available in plain, herb and spicy.



COTTAGE CHEESE
This is old school cottage cheese, as in the kind that was made in cottages hundreds of years ago. We are keeping that tradition alive to give you cottage cheese as it was meant to be: tart cultured curds that are cut by hand and smothered in rich, creamy dressing.



And, I couldn't go without some of their award-winning ice cream.



"Made with our organic, 100% grass-fed cream and simple, organic ingredients. This ice cream is the most nutritious and delicious version of your favorite frozen sweet treat. Enjoy on the farm at our Dairy Bar, or at home with a pint (or more) from our Farm Store. We craft classic Vanilla, Chocolate, and Strawberry, as well as rotating seasonal flavors like Mint Chocolate Chip, Coffee Chocolate Chip, Salted Caramel, and more!" reads the website.



The toffee crumble sundae had vanilla ice cream / Litterally Divine almond toffee crumbles / chocolate sauce / and caramel sauce. It tasted as good as it sounds.



Grade: A