We end the journey to great cheese where most cheesemakers begin — making the cheese. Each of our three cheeses has its own original recipe and its own specialized make process; our seasonal raw milk means no two makes are the same. Unwavering attention to detail, decades of cheesemaking experience, and our hand-picked, dedicated team of cheesemakers keep our cheeses at a consistent level of excellence, but every day brings something new to learn.
From the cheeseroom, the cheeses go into our cellars, where they’ll be turned, washed, and watched over by our cellar crew until they’re ready for sale. Custom designed to provide the perfect environment for aging, our cellars host the unique blend of microflora that create our distinctive washed and bloomy rinds. Cheeses spend between two months and a year in this carefully crafted enviroment before we decide they’re ready to pass on to our customers.
The end result? A cheese created from our grass, our cows, and our milk: a taste of our farm that can’t be had anywhere else.
It's All About The Cheese
A seasonal grass dairy making farmstead cheese needs a very different cow than a conventional dairy farmer. Our quest for the perfect herd has led from our original herd of purebred Jerseys to New Zealand, France... and beyond.
For a raw milk cheesemaker, the quality and integrity of the milk is essential. As a farmstead cheesemaker we have the luxury of controlling every step of the process.
Each of our three cheeses has its own original recipe and its own specialized make process; our seasonal raw milk means no two makes are the same.