Traders Point Creamery

If the farm-to-fork restaurant wanted to coast on the grounds’ pastoral allure, it would probably do just fine. Fortunately, chef Brandon Canfield gives the kitchen the respect it deserves.

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Brandon Canfield’s scaled-down creations highlighting the farm’s cheeses and whey-fed pork might not be as daring as dishes he wielded at his previous locations, but his skill at making a restrained palette of ingredients shine is evident.

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A cheese cave is on the list of possible expansions at Traders Point Creamery (9101 Moore Rd., Zionsville, 733-1700), says cheesemaker Lindsay Klaunig. By fall, the creamery should have more concrete excavation plans for the addition, described as a 50-degree room where new products such as bleu cheese and Camembert could age to perfection. In the meantime, Klaunig wants to start aging (for four to eight months) the Fleur de la Terre, raw-milk Gouda, and raw-milk cheddar in the current TPC lineup for deeper, more interesting flavors.