Sharon K.

Came here last week cause I heard they finally have a storefront to buy directly from. Selection is very small, literally just 1 standing fridge. But if you love their products you'll love it regardless. They also have a few other local goodies for sale. It's all in the same space they have their cheese making classes. Tonight we went to a pop up event in the same space and got to sample so many goodies. Of course Tulip Tree's cheeses, butter, and puddings. Plus Smoking Goose's yummy cured meats, some baked goods from Lydia the Baker, and wines from Words Wine Collection. It was so awesome being able to try things that you might not normally try. The butter from Tulip Tree is delicious, I could eat it on it's own. The Fromage Frais is also great, especially paired with Local Folks Foods' Purple Haze (blueberry jam). Queen Anne's Lace was also good, again enhanced with Purple Haze. We even got to try the butterscotch and chocolate puddings. I'm not a fan of butterscotch pudding but I thought it was better than their chocolate. There were baked goods from St. Athanasius but we didn't get to try those since the two vendors from there didn't offer my friend and I anything when we checked out their table. Definitely will go back to buy some more goodies from here.

If you've ever dreamed of being a cheese wizard, this is your Hogwarts. Tulip Tree Creamery's mozzarella-making class was hands-down the most fun I've ever had with curds (and that includes all my pizza nights). The instructors were equal parts knowledgeable and entertaining--I'm pretty sure they could make a brick of cheddar laugh. They guided us through stretching, pulling, and shaping our mozzarella like dairy-fueled sculptors. My first attempt looked more like a mozzarella crime scene, but by the end, I had a ball of cheese so beautiful I considered framing it instead of eating it. (Spoiler: I ate it.) 10/10 would recommend! Come for the cheese, stay for the laughs, and leave with an impressive new skill to show off at dinner parties.

Joshua A.

Just go here, the atmosphere is amazing the staff is super friendly! I do hope that the offer tours, their process is amazing from what I've heard. My personal favorite is the Queen Anne's Lace, true recommendation. I can't wait to see how much they grow!

Whitney M.

My husband and I wanted to do more experiences together and I've heard about Tulip Tree creamery before and saw they offered cheese making classes. We had such an amazing time and our instructor Liv was so helpful, kind, and patient. The ticket included a personalized cheese plate (featured in my photos) that allowed us to sample some of their cheeses, and it was BYOB so we brought a bottle of wine. It was about three full hours, but it went by so quickly! We left with so much mozzarella. I couldn't recommend this class enough. We can't wait to sign up for the next level. So so so good!

Niki B.

Two words: cheese-making classes. Sign yourself up with a group of friends, family or co-workers. We did this as a work excursion and team-building night. It was a BLAST. Not only did we learn a lot, but playing with the forming cheese was therapeutic, and the aftermath was delicious. The staff here always have fun, are super professional and are great teachers. We had a group of six and it was the perfect size. My favorite cheese that I made was the mozarella and I ended taking SO much home. The process took a few hours and we each made multiple different cheeses (I believe you can choose). Tulip Tree Creamery also makes some of the best cheeses in the state and you can sample them at several different farmers markets around the state. I most recently saw them at the Indy winter farmers market and Broad Ripple summer farmers market. Their gouda is my all-time favorite. Bonus: Have a wedding coming up?! They make cheese-wheel cakes that are so adorable and funky. Love the idea of breaking the mold and channeling your inner dairy queen.

Annette J.

Came here for a cheese making class with some of my coworkers and had an incredible experience. Not only did we snack on some incredible cheese and dairy products produced by Tulip Tree (I am now a total cultured butter junkie) but we learned how to make two different types of cheese and got to take some home with us! First we made some queso blanco, a semi soft cheese perfect for adding to tacos, salads, and other Mexican dishes. Then we tried our hand at mozzarella and enjoyed some good old fashion competition as we each tried to out pull each other (I'm pretty sure I had the best pull, tbh, but I digress). And let me tell you, there is nothing better than fresh, just pulled mozzarella. "Annette," you might say, "that's a bold statement." And to that I would respond, "Yes, yes it is. And it's 100% accurate." I seriously had no chill when it came to that cheese. I couldn't stop eating slices of the stuff. So delicious. After we got a tour of their amazing facility, all the coolers full of aging wheels of cheese. It was heaven. Or maybe hell because we were surrounded by all that goodness and we couldn't touch it. Luckily they were kind enough to stock our tasting table with a lot of the beautiful fromage we would later see in those fridges so it wasn't too much of a tease. Our instructors were so wonderful and we had the best time taking ridiculous photos and videos with them. I was cheese drunk and realized the next morning that I had left my coat at the facility and they were kind enough to leave the door open so I could sneak in to grab it on my way to the airport later that day. I took all my will power to not grab some cheese and run on my way out! But I was good. I'll just have to order more online.

Megan Z.

My significant other and I did a mozzarella making class and it was pricey but definitely worth it! We had a blast making cheese for the first time and enjoyed the samples and tour. For the class, you get a charcuterie board with 5 cheeses, and all the supplies to make 1 pound of mozzarella (which can be frozen and saved for up to a year). We also got a tour of the facility and a brief overview of their other products. I will definitely be doing another class soon!!

Kylie S.

I found this brand at the farmer's market a few weeks ago and I have nothing but positive things to say! The person working was so nice and helpful about all of the cheeses. She made sure that I got exactly what I wanted. I bought the mozzarella and made an amazing caprese salad with it (picture attached)! I cant wait to go back to the farmer's market to get more!

Lavanya N.

Ever since I stopped by Fair Oaks Farms on my way to Chicago, I've been on the hunt for comparable, high-quality cheese curds. Sure, you get some local varieties in Indiana, but I'm all about the freshness and, well, 'squeakiness' of a good curd. I remember reading about how a good cheese curd should 'squeak' in an old Disney book where Mickey was a cheesemonger, for some strange reason. Ever since then, I was mesmerized by this phenomenon everyone spoke so highly of. I had heard that Tulip Tree Creamery sold some of the best cheese around, sourcing even to local restaurants, and so a cursory glance at their Instagram story told me they'd set up stall at the Carmel Farmer's Market with that oh-so-elusive find: cheese curds. Sadly, getting to the Market even at 10 am proved to be not enough: they were sold out! We made sure to arrive as early as 9 am this past weekend, and we weren't disappointed: not only did w score a packet of curds, but we also got inside intel on where we could get some during non-Market times. I couldn't wait any longer: I popped the packet open and chewed on a curd. Within seconds, there was a definitive 'squeak!' and my soul sighed with joy. I had found my local curd haven. We decided to air-fry some curds, dipped in a basic batter-breadcrumb mix, as part of dinner later in the evening, and we didn't regret it. My only regret? We finished the packet in a day. I guess that just means...it's time for some more.

Joe M.

Tulip does an excellent job of making cheese! Found them at the Indy winter farmers markets earlier this year and now it's my favorite go to cheese for charcuterie board night at my house. Trillium pairs well with red wines. Excited to go to a cheese making class with my wife soon!

Brittany S.

Are you certain we're not in Holland because this cheese is mind blowing. We're not talking your soft and mushy standard cheddars, we're talking moldy, earthy, flavor-packed, made in the Heartland goodness. And it's not just the cheese this place gets right- the European cultured butter and herded frommage spread left me holding shoveling it with a spoon when no one was looking. They've only been open for 3 months so my mind is running wild with how successful this business is bound to be. I was fortunate enough to have a behind-the-scenes tour with the head cheese master and co-owner, Fronz, at their Zionsville production location (publics creamery biz in-the-works ;). It was amazing to see just how much mold and moisture play a part in perfecting the flavor and texture of the cheese. Definitely made me feel better about my "oh yeah, it's still good, just cut the mold off" methods. You can find Tulip Tree's products at local farmers markets, Goose The Market, Rail Epicurean, and on the cheese boards at Libertine and more. Take my word for it and go try some for yourself!

Joanna S.

I was one of the lucky Yelp Elite that got to attend a meet-the-maker event at Tulip Tree Creamery! In the words of our Lego friends, "EVERYTHING WAS AWESOME!" Before the clock struck start time, we had full plates of cheese, salad, and all the accoutrements you can imagine. Wine, beer, we had it all. After a thorough tasting and how-do-you-do, we were introduced to the Tulip Tree Creamery team. I would be hard-pressed to find another such dedicated team. The owner, Fons, has such a wealth of knowledge and passion for his craft. Every single one of us lucky enough to join this event pretty much fell in love. And it wasn't just his accent either. How many of us considered quitting our jobs and working for Fons? Everyone. After a wonderful story about his background and how Tulip Tree Creamery began, we broke out into groups to enjoy stretching homemade mozzarella, frying cheese crisps, and the much-anticipated... cheese aging room! I cannot even begin to describe the overwhelming amazement that accompanied the tour of the cheese rooms (hard and soft). Seriously. Being in a cheese aging room is one of the top things on my bucket list. I kid you not. And this sealed the deal for me personally. I'm so happy they allowed us to purchase cheeses of our choice at the end of this awesome event. I'm a cheese lover for life. And a Tulip Tree Creamery fan for life as well. In fact, I plan to divert all my butter consumption to this crew. CAN I GET AN AMEN? I can only hope they continue to grow and offer all the classes they're looking to offer so I can have another amazing opportunity to share the experience with friends. thank you Yelp Elite!

Alex A.

After sampling and purchasing cheese after cheese at the Broad Ripple Farmer's Market, I finally made the trip to the mecca. For Valentine's Day this year, my boyfriend and I purchased tickets to the special Valentine's Day Mozzarella Class that Tulip Tree was hosting. I've never made cheese before, so I was entirely unsure what was to go on in the 3 hours slated for the class. When we arrived, we were greeted by a warm and smiling staff member (Morgan), who directed us to sign in and help ourselves to some cheese/snacks. And oh boy did we. I believe they had 8 cheeses out and just as many other accouterments for us to devour. Yum! The class was also BYOB so we were able to enjoy a glass of wine while we tasted some cheese. To be clear, they don't serve full meals or anything at the class, but then again they made sure we knew that beforehand and told us to bring our own food if we wanted. Morgan kicked off the class with a presentation about the history of Tulip Tree and the romantic origins of cheese. That was really neat because I learned a lot about cheese, and I love learning! Plus it gave some background for when we started making our own cheese. Next, we headed to the "lab" in order to begin the formation of our mozzarella. The staff led us through all the steps at a comfortable pace, and didn't make anyone feel silly for asking what were somewhat obvious questions. Another plus was that we got to meet and get to know other people in the class, because we were partnered with another couple at our cheese making table. In the end, somehow myself and everyone in the class was able to go from zero to hero and make some delicious cheese! What a fun way to learn something new, get to eat tasty cheese, and make new friends. I'll definitely be back for another cheese class!