What we make
Everything we sell is made on the farm from milk we milk ourselves. Availability changes with the season — call or email to see what is fresh this week.
Farmstead chèvre, tomme, and seasonal wheels — aged in our cave, sold at peak flavor.
Creamline milk bottled within hours of milking our Nubian and Alpine does. Never homogenized — the cream rises naturally to the top.
Available in half-gallon and quart glass bottles. Best within 7–10 days when kept cold. Perfect for drinking, cooking, and making your own cheese at home.
Tangy, earthy wheels aged in our cool stone cellar for up to twelve months.
Each wheel develops its own character — nutty, sharp, and crumbly with a natural rind. Slice for boards or grate over pasta and salads.
Silky, bloomy-rind cheese rolled in herbs from our kitchen garden.
Mild and spreadable when young, developing deeper flavor as it ripens. Pairs beautifully with honey, figs, and crusty bread.
Fresh creamline goat milk — bottled the same day, never homogenized.
Brined in small batches — bold, bright, and perfect for salads and baking.
Hand-cut and brined in traditional whey salt. Crumblier and more flavorful than store-bought feta.
Thick, probiotic-rich yogurt in returnable glass jars.
Set slowly overnight for a naturally thick texture. Plain and lightly sweetened varieties available seasonally.
Cave-aged tomme, herbed logs, fresh curds, and holiday gift boxes.
Our cheesemaker rotates small-batch experiments throughout the year. Call or email to hear what is available this week.
From our hillside pasture to your table — small batches, honest ingredients.
We don't list prices or inventory online. Reach out and we'll tell you what is available.
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