We currently make two styles of aged, Raw-milk cheese. The first is an Alpine-style cheese we call "Vachetta", our "Farmhouse" is a Spanish-style mountain cheese. Aged from 4-10 months.
Our decedant bloomy- and washed-rind cheeses are made with full fat "grassmilk" from Spring until our cows come off pasture in November.
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.
We make a variety of fresh, pasteurized cheeses for all culinary adventurers! Fromage Blanc ('smear'), Curds, Organic Butter, and (cow) Feta.