Milk, Cheese and the Process


 We work closely with two small, nearby farms to source our cheesemaking milk. Our milk comes from responsible dairy farmers who raise healthy animals on green grass and whose animals are free to roam the pasture when they aren't in the milking parlor.  Four days a week, we pick up raw milk and transport it in our mini-tanker (also known as the milk pig or silver bullet) to the Creamery.  We pump it straight into our vat pastuerizer upon arrival and start the process of cheesemaking. Milk is gently warmed to cheesemaking temperature (or pasteurized then cooled depending on the variety). Cultures are added and the milk ripens in a warm room.  Soon after, the rennet is added to form curd.  The curd is cut, stirred, heated, washed or any number of treatments to obtain the desired result and style of cheese being made that day. Warm curds are then scooped into molds and pressed if necessary (sometimes overnight) until the cheeses are ready for hand salting or brining and the final step of aging. We make fresh cheese that is ready right away to aged, raw milk, cheese that require six months or more of hanging out in our aging cave before they are ready.
We make great fresh chevre and two lovely bloomy rind cheeses, Ellington and Pack Square.  Ellington, is an ash coated pyramid of goats milk and Pack Square is a square format cheese made from buttery Jersey milk. Our pasteurized aged cheeses are Chocolate Lab and Ridgeline.  Chocolate Lab is our original washed-rind cheese, with the pungency and intensity that is typical of the style without being overwhelming. Ridgeline is a very mild and approachable cheese with many fans who love its stunning look and subtle, nutty flavor.  Our raw milk aged selections are both cow milk cheeses. They are available seasonally and in limited quantities.  These cheeses include Bear Wallow, an Alpine Style cheese named so after a nearby mountain, and a cheddar style called Old Drovers Road. A new and very popular cheese is Connemara, a firm and creamy cheese with pineapple notes and mild goat character.  
All of our cheeses are unique and made by hand in small batches. The cheeses are meticulously handled as they age at proper temperature and humidity levels.  We take great care of our cheeses from beginning to end to deliver a quality and distinctive local product to our customers.  In addition to great cheese, we also make Carmelita. This cajeta style preparation is a dangerously delicious treat made from reducing goat's milk and sugar in a copper pot for many hours until it yields a rich caramel sauce that is great on toast, over ice cream, in your coffee or just on a spoon. Try some today!