Our cheeses are made from blended milk from our happy herd of goats and sheep.
The goat milk adds that special tang and vibrancy, and the sheep milk brings nuttiness and creaminess.
Together they give the cheese complexity and the best of both flavor profiles.
Our cheeses are always best served at room temperature.
A fresh, soft, spreadable cheese, made from our farmstead sheep and goat milk. The sheep milk makes it rich and creamy, while the goat milk provides a nice tanginess. Great in salads, with veggies, and in egg dishes.
A bloomy rind packed with flavor. Smooth, spreadable rind. Amazing with fresh crusty bread. Aged 1 to 2 weeks, it is more complex in flavor. Continues to ripen and get more delicious with age.
Ash-covered bloomy rind, aged 1 to 2 weeks. The grape leaf ash presents an earthy note to the taste experience. A very fine cheese that will remind you of France.
A washed rind, soft-ripened, Reblochon-style cheese but made with sheep and goat milk so much more flavorful. Cave aged and full of yumminess. Perfect for all types of parties and beverages. We never get tired of eating this one!
A raw milk cheese, blended sheep and goat milk, bathed in hard cider from Tieton Cider Works creating a truly local terroir experience. Aged 4 to 8 months.
Infused with hops, and washed with beer, all from the Yakima Valley. Has unique floral notes from the hops. Aged minimum 2 months, up to 4 months.
Classically Greek Feta made with goat and sheep milk. Very fresh, soft texture and not too salty. You can taste the milk profile.
A Mediterranean cheese that can be grilled. Has a dense texture and a mild and nutty flavor that really pops when grilled. Blended goat and sheep milk.