We are farmstead cheesemakers, which means we make cheese on our farm, from the fresh milk of our own herd.
We are also artisan cheeesmakers. This means our cheese receives the hands-on, detailed attention that only a quality-conscious, small-scale operator can provide. We make cheese year-round, and you can taste the seasonal variations in the cheese.
We offer some of the freshest cheeses available, as well as extremely sharp cheeses aged seven to nine years, and everything in between. The following is a listing of cheeses we currently offer:
FRESH CHEESE (and their derivatives)
Ladysmith: Our signature cheese, Ladysmith, has been described as a cross between Queso Fresco and Ricotta Salata. As with our other fresh cheeses, it can be sold as soon as the day after it is made. Ladysmith was also called the “best…most addictively snackable new cheese” by the Seattle Weekly in 2009. Since then it won First Place at the 2010 American Cheese Society awards competition for the category of unripened cow’s milk cheeses.
Ladysmith with Chives or Arugula: Two flavored versions of our delicious signature cheese. Made with fresh herbs.
Aged Ladysmith: Starting at an age of about two weeks, our signature cheese develops a rind with a creamy texture within and a delightfully complex flavor for such a young cheese. When aged a bit longer it will start to dry out, and after a few weeks will be well-suited for grating.
Queso Fresco: A traditional Latin American fresh cheese that is firmer and milder than our Ladysmith.
Queso Diablo (available seasonally): Our spiciest cheese with added jalapeños, habañeros, and (when available) ghost peppers.
Queso Añejo: Our Queso Fresco which is aged and coated with paprika.
Feta: A traditional Greek cheese that is mild, salty, and crumbles nicely.
Mozzarella (available seasonally): Sold in a brine of whey for optimal moisture and delicate texture.
Gouda: a traditional Dutch cheese, is mild and creamy when young. Our aged Gouda develops a nice sharp flavor, becoming drier and crumbly over time. We have flavored Goudas, including Herb (parsley, chives, garlic), Cumin, Nettle, Caraway, and a Chili/Chive/Onion blend.
Mont Blanchard Cheddar: a cheddar-style cheese, named after our local mountain. Available in mild, medium, sharp, and extra sharp. Chipotle Cheddar is a spicy variation on this cheese.
Montasio: One of our raw milk varieties, this is a traditional cheese of Friuli-Venezia Giulia, in northeastern Italy. We age it for a minimum of six months. It is a fine, full-flavored cheese that grates well when aged.
Port Edison: Our own creation, and another cheese made with raw milk. Aged over two years, it is sharp, very flavorful and pungent.
Special Reserve: We select those batches of our oldest cheeses that we are most pleased with and offer these premium cheeses at a premium price at the farm and at farmers markets.
We offer a thin, loose set whole-milk yogurt and a thick Greek yogurt. Our Greek yogurt is the same whole milk product, but has been strained to remove most of the whey. Our Yogurt Cheese (Labneh) is made like the Greek yogurt, but strained longer, to produce a consistency similar to sour cream or spreadable cream cheese. All of our yogurts are made only from our own milk and bacterial cultures, nothing more. They are always fresh so you can count on the highest populations of beneficial bacteria.