Our Process All of our cheese is handmade on the farm from raw cow's milk, un-cooled, that flows directly from the cows in the milking parlor into the cheese vat. Milk, fresh from the cows, arrives at the vat at the perfect temperature to begin the process of making our style of cheese. We make cheese seven days a week during the milking season, roughly from March to December. This rigorous and unique method of crafting cheese using milk exclusively from a single milking and never chilling, storing or heat treating the milk helps us to capture the true flavors of our "Terroir", the taste of this place. Carefully un molded and hand salted, our cheese is prepared for its affinage in the cave, on our farm. During its time in the cave the cheese is gently turned, brushed or washed until it emerges precisely when its creamy texture and flavor profiles are at their peak.

Menuet Menuet is a tome style cheese that is sweet and nutty with a creamy texture and long, clean, lingering finish. It reminds you that contented cows make great milk and thus great cheese. Menuet is made from raw cow's milk, un-cooled, from only a single milking. The name Menuet 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 taken in the crafting of this cheese. Menuet in aged on our farm for a minimum of five months. Menuet was a 2009 American Cheese Society winner.

Bourrée Bourree is washed rind cheese with an earthy aroma, supple paste and a rich, creamy texture that melts into a beautiful smoky, meaty, lingering finish. Bourree is made from raw cow's milk, un-cooled, from only a single milking. The name Bourree comes from a French peasant dance with rapid foot movements, much like the cows when first turned out into lush, green spring pasture. Bourree is aged a minimum of eighty days Bourree was a 2008 American Cheese Society winner.

Sarabande Sarabande is an "American Original", unique in both form and flavor. Sarabande is made from un-cooled, raw cow's milk from only a single milking. Sarabande is a small truncated pyramid with a washed rind, silky golden paste, and slightly chalky center. The delicate buttery flavors of grass, nuts and caramel shine through in a beautifully long and complex finish. Sarabande is named after a sensual Spanish dance of the baroque era. At times it the dance was illegal and always considered wild in manner. Sarabande is aged on our farm, in a unique cave and available seasonally, beginning in early July. In 2008 Sarabande was a Slow Foods American Raw Milk Cheese Presidium selection.

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