“Cheese: milk’s leap towards immortality” – (Cliffton Fadiman).
We’re regularly asked – “do we still eat our own cheese?” Simply – Yes! Our cheeses are always different, and still interesting after all these years.
All our cheese starts out the same way. Pasteurized milk is treated with yogurt cultures left to develop into curds and whey, then drained.
- Some of the drained milk solids becomes a spread we call “Serendipity.”
- Some are rolled into mats and drained further to become fresh “Montrachet style” logs.
- Some are placed in molds to be drained and treated with penicillin mold to be aged into “Silk Hope”, “Crottin”, or “Morbier style” cheeses.
- Occasionally we dehydrate cheese in the oven to become (as our English friend Brian calls) desiccated cheese.
All come from the same cultures and non-animal source rennet.
Current Flavors
Serendipity
Spreadable gently drained goat curd, packed in 4 ox plastic cups. Pure (unflavored), or flavored with Apricot, Chipotle, Chocolate, Curry, Dill, Garbo (garlic, basil, black pepper), and Jalapeno.
Logs
ASIAN LUV – ginger, garlic, toasted sesame seeds
CONFETTI – three colors of peppercorns with a touch of clove
CURRY – blended sweet and medium curry powders
DILLEMON – dill weed and lemon pepper
FRENCH KISS – aromatic Herbes de Provence (rosemary, fennel, marjoram, thyme)
GARBO – basil, garlic, and pepper
ROSEMARY – (just so)
PURE – our basic cheese. Anything but plain
Mold-Ripened (bloomy rind)
These distinctive cheeses are inoculated with a white penicillin mold, and aged until the mold creates a snowy white rind, and the cheese develops a complex texture and flavors comparable to Brie or Camembert.
- Silk Hope
- Blue Streak
- Crottin
(Note: Silk Hope won a third place Aged Goat Cheese at The American Cheese Society’s annual cheese competition 10 Aug, 2000, in St. Helena, CA. Since then we have added other mold-ripened cheeses to our list.)