Teaching ourselves to make cheese proceeded the hard way: trial and error. In the process, our palates tracked a lot of cheese mileage, both domestic and foreign, and our library became weighed with cheesey tomes... We learned to let the milk speak and discovered that simplicity is anything but simple. When you are next in the Napa Valley or the Bay Area, search out the best cheese mongers for a taste of our offerings. They can also be found gracing cheese carts at the finest restaurants.
Our goats are fed foods they naturally seek: greens, leafy hay, and a mix of crushed grains. The hillside provides them with wild flora - untouched by chemicals - to browse. Their milk is harvested and turned into this magical solid substance ten months out of the year. In classic peasant style, we rest and repair for the other two months. For more information about the American LaMancha breed...more info.
An ashed flat-topped pyramid created in layers. Firm with a long finish which emerges at two weeks and counting.
A plump round encased in white mold. It is usually creamy, occasionally temperamental, elegant, and subtle.
Crowned with star anise, it's slashed with ash through the middle.
A beloved (by some) 5 lb. firm wheel. Comes into its own when it passes its first birthday, by which time it has inevitably disappeared.
Mysteriously robed in a fig leaf. Seasonal, rare, and much sought after...must be the sauvignon blanc the leaf is doused in.
Our version of the popular chevre variety made to order just in time.
Greek bay leaves ("daphni") adorn our Dafne. A greyed turquoise mold, French in origin, ripens this flat round. We think Dafne is all Napa Valley-very territorial in taste. You be the judge.