Our Process

ON-FARM & HANDS-ON

HOW WE MAKE CHEESE

Every wheel begins with single-farm milk from our grass-fed herd and the landscape that sustains it. We work slowly and simply—gentle heats, carefully chosen cultures, and steady hands—so the milk’s character stays intact. Then time in the cave deepens aroma and texture until each cheese tastes unmistakably of this place. Raised here, made here, shared with care.

FROM HERD TO MILK

Every batch begins with single-farm milk from our grass-fed herd. We milk every evening, handle the milk gently, and cool it promptly to keep its fresh, sweet character intact. The flavor of our cheeses comes from this place, these cows, and the way we care for both.

MAKING THE CHEESE

In the make room we warm the milk slowly and add cultures suited to the style we’re crafting. The curd sets at its own pace. We cut it by hand, then stir and cook to develop the right texture and moisture. Curds are ladled into forms and pressed just enough to knit without squeezing out flavor. Salting—either in brine or by hand—seasons the paste, balances acidity, and helps the rind develop properly.

CAVE AGING AND SHARING

Patience finishes what we begin. In our aging rooms we manage temperature, humidity, and airflow, washing or turning wheels as needed—bloomy rinds are tended lightly; firmer, longer-aged cheeses rest for weeks, months, or years. When each cheese is ready, we hand-wrap and label it, then send it from our farm to your table—raised here, made here.