The Cheese
Cellared
We currently make three styles of aged, Raw-milk cheese.
Vachetta Alpina:
made with a classic alpine mountain technique and conditioned with white wine.
Farmhouse:
a mountain tomme with influences from Spain and Italy. The rind is conditioned with white wine then develops a natural covering of molds.
Gouda:
We use a classic Dutch technique to make this buttery, sweet cheese. The rind is conditioned with olive oil.
Soft-Ripened
Seasonally, we make two varieties of soft-ripened cheese.
Bloomy:
Our decadent bloomy-rind cheese is made with a technique similar to Camembert. it is made with full fat "grassmilk" from Spring until our cows come off pasture in November.
Rusted Route:
This pleasantly pungent wash-rind cheese develops a pinkish-orange rind with blue/gray mottling from our natural cave flora.
Blue
Tangled Up in Blue:
Our Raw-milk, French-style blue has a natural rind and is made in the classic "Fourme" (cylindrical) shape. The blue flavor is mild, and surrounded by plenty of barn-y, brine-y flavors. Aged from 3-5 months.
Fresh
We make a variety of fresh, pasteurized cheeses for all culinary adventurers! Philly Fromage ('smear'), Curds, Organic Butter, and Feta.