Ashed, soft ripened pyramid-shaped cheese. Lovely white cheese with ribbon of blue-grey just under the white skin aged for about 3 weeks. Creamy texture with rich earthy flavor.

Delicate, soft, mold-ripened cheese. Ripened for 4-6 weeks.

Small, ~1/4 lb. patty of ashed soft-ripened cheese. Creamy white cheese with ribbon of blue/grey under white skin. Similar to Napoleon's Peak but it tends to ripen with a stronger, mushroomy flavor and softer texture. Aged 3-5 weeks.

Greek style Feta in quarter or half pound portion in brine.

Semi-hard curd washed cheese. Aged 4-6 months, mildly nutty flavor.

Manchego style cheese made with goat's milk (rather than the traditional sheep's milk). Moderate sharp, firm flesh with lovely textured rind. Aged 5-9 months.

Gouda-style curd washed cheese, aged 5-8 months. Smooth, slightly sweet nutty flavor, melts easily.

An Asiago style Alpine cheese. Aged ~12 months - a complex, nutty, cool flavor with lovely finish.

1 quart. Authentic, spoonable, goat milk yogurt, but not as firm as your store-bought yogurt. Tangy, mild flavor.

12 oz. drinkable lightly sweet treat. Made with goat milk, yogurt cultures, pureed whole fruit, cane sugar.

Available seasonally from September through December. Traditional Latin American caramel sauce - perfect for serving with apples, drizzling over icecream, sweetening your coffee or hot chocolate. Or just eat with a spoon!

Gently pasteurized, fresh goat milk

Half gallon of our fresh, gently pasteurized goat milk

1/4 tub. The traditional goat cheese, soft, spreadable and mild.