HOW WE MAKE OUR FARMSTEAD CHEESE
Making artisan cheese, we take full advantage of our amazing milk and produce products that are rich in flavors and aromas. Commercial cheese makers have to deliver large quantities with consistent cheese, this produces industrial like cheese that loses a lot of the cheese’s “original” characteristics- for that they need to introduce various additives, this will ensure that they don’t lose yield with seasonal changes and can compensate/adjust for poor milk.
By contrast, artisan cheese showcases the flavorful seasonal changes that occur naturally. This means that you can savor the seasonal changes in the flavor and aroma of the cheese- a much more interesting and delightful experience.
Our mission is to promote healthy food, get our customers one step closer to the producer/farm and understand and appreciate what it takes to make healthy and delicious cheese. Cheeses have a lot of history, and cultures- knowing that will enrich your overall experience, joy, and fascination about this amazing food.
OUR FARMSTEAD CHEESE VARIETIES
CHEVRE in French is
Greek Yogurt with extra thick and smooth texture. Labaneh can be used as a sweet or savory cheese spread or in any dish that requires a yogurt or cream cheese style cheese. This is a very versatile yogurt.
We make a bulgarian feta. When cut this feta will stay in wedges or you can crumble. With just the right salt and texture this is an amazing feta. All of our cheese are made in small batches so size and shape might vary on the harder cheeses. This shows that love and care has been put into the product.
“AKA The Grilling Cheese”
Grilling type cheese, or eat fresh. Creamy and yet elastic texture.
Since we make small batch, cheese size and shape may vary.
Smooth and creamy texture and yet elastic texture.
Aged for a minimum 4 months.
Process is a mix of Manchego & Swiss and has a sharp and very complex flavor & can be crumbled.
Aged for minimum 6 months.