Raw Milk Cheeses
The milk used for cheese making is never heated above 100 degrees. This low temperature preserves all the natural enzymes and beneficial bacteria. The milk is never homogenized, pasteurized, or separated. On cheese making mornings the milk isn't even chilled- it is piped right into the vat and made into cheese!
Cave Aged
We make over 60 wheels of cheese every week. Our personal touch goes into each one. The cheeses are expertly aged in a cave we built into the side of a hill. It is aged anywhere between two months and up to two years, and some beyond. Cheese loves high humidity and moderate temperatures. Each wheel is coated and labeled; or washed by hand with a brine until a natural rind is formed.
Farmstead
Only milk from our own herd of cows and flock of sheep that graze on our pastures is transformed into cheese at our on-farm creamery. Milking and caring for the animals is certainly more work than if we simply purchased milk for making cheese, but we have the satisfaction of knowing our cheese is made with the finest quality milk - which makes it all worthwhile.
Artisan
Our skilled cheese makers are involved, hands-on with each batch of cheese. Our cheese has no artificial ingredients, flavors, additives, or preservatives. Our artisan cheese is made with expertise and heart.
Join our Cheese Club
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Cheese Rookie
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$
45
monthly
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- – Three 1/2 pound cuts of cheese
- – Artisan crackers and jams
- – Delivered monthly
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Cheese Lover
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$
75
monthly
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- – Five 1/2 pound cuts of cheese
- – Artisan crackers and jams
- – Delivered monthly
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Cheese Connoisseur
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$
145
monthly
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- – Eight 1/2 pound cuts of cheese
- – Artisan crackers and jams
- – Delivered monthly