Our Process
We handcraft our cheeses daily from fresh warm milk that flows directly from the cows in the milking parlor into the cheese vat. Milk fresh from cows arrives at the vat at the perfect temperature to begin the process of making our style of cheese. Never chilling, storing or cooking the milk ensures that we capture the true flavor of our "Terroir", the taste of this place. Carefully unmolded and hand salted, our cheese is prepared for its affinage (cheese ripening) in the cave. During its time in the cave it's gently turned, brushed and washed until it emerges when its creamy texture and depth of flavor are at their peak.
Menuet
Menuet is reminicent of small batch, farmhouse cheeses found in the countryside of Normandy. Its texture is deliciously creamy with grassy undertones and a long, lingering finish. The name comes from a French dance of the baroque period that was described as a dance of many small steps, not unlike the many small steps in the making of this cheese. Menuet is seasonally available beginning in early August.
Bourrée
Washed with brine and aged for a minimum of sixty days Bourrée has a delightfully smooth and silky texture with an excellent balance of saltiness and unique flavor. The name Bourrée comes from a French peasant dance with rapid foot movements much like the cows when first turned out on spring pasture. Bourrée is seasonally available beginning in early July.
Sarabande
A unique cows milk pyramid, Sarabande is washed with brine to develop the soft, luxurious paste that showcases the sophisticated flavors that melt beautifully on the palate. The name comes from a Spanish dance of the Baroque period that was considered wild in manner and very sensual. Sarabande is seasonally available beginning in early July.
