One of our very first cheeses… the Tabouret! This cow’s milk triple crème touts a beautiful ash rind.
Similar in structure (bloomy outer rind; creamy center) to La Soeur, this triple crème cow’s milk cheese has a unique shape which contributes to its delicious and buttery flavor profile during the ripening process.
This classic goat’s milk cheese is in the bloomy rind family. It is ripened for about 21 days. The milk is local to us and comes from fabulous French Alpine goats. Similar to La Soeur, it is a bloomy rind.
Made from Cow’s milk and aged for at least 6 months, this dense alpine cheese would be excellent shaved on a salad. Also great with salted edamame or fava beans.
Blue cheeses are some of the most exciting cheeses to have in the cave. They are impressive with their varied colorations (blue, green, brown and white) on the rind. It is creamy, mild, a little salty and truly a unique wonder of nature.
Similar to our Solesmes in structure, the Pointe Coupee is a velvety, ash-coated rind cheese ripened for about 2 weeks. It is made using goat milk.
Our lovely Crottin, made with Roeburn Farm goat’s milk and aged 2 weeks!
Our Caprino is aged in our cave for 7 months. This delicate goat’s milk cheese has a mellow flavor and somewhat dry texture. Perfect when flaked/shaved over prosciutto, arugula, and melon!