HANDCRAFTED, FARMSTEAD CHEESE
As a seasonal, grazing dairy, we make cheese from March to December. Using only raw milk from our own herd of cows, we celebrate traditional cheesemaking techniques, eschew factory-made starter cultures, and craft every (small) batch by hand, from the heart. While we don’t entirely reject modern technology, our approach is decidedly... elemental. Rather than bullying commercial milk from thousands of cows into one standard, industrial product, we work with our homegrown, raw milk, gently guiding it to the fullest expression of its singular, signature flavor.
NATURAL CHEESEMAKING METHODS
Raw Milk
Raw milk cheese is only as good as the milk that goes into it. And not all milk is created equal. We use only fresh, raw milk made by our cows grazing our diverse, perennial pastures, rounded out with a bit of dry hay and grain. To best preserve its structure and native microflora, we handle our raw milk gently, agitate it minimally, and never store it for more than 24 hours. As the seasons change, so do the pastures, and so does the milk. Each batch is a one-of-a-kind vintage, capturing the flavors of its own moment in time.
Native Cultures
We’re all about sharing a taste of this special place—the true character (“terroir,” even) of our land—through our cheese. There’s no better way to do that than by using our own native cultures. Cultivated and propagated on our farm from our own raw milk, these diverse microbial ecosystems unlock deep, complex flavors that are true to us and truly unlike any others, anywhere in the world.
Regenerative Farming
Healthy land and highest-quality cheese go hand in hand. Lucky for us, the same practices that are best for making raw milk cheese are also best for tending and protecting our soil, the flora and fauna it supports, and the ecosystem we all share. From carefully managed, rotational grazing of our perennial pastures, to the natural fertilizers we use—and the pesticides we don’t—we live off the land while giving back more than we take.
