Our cheese is hand crafted, seven days a week, from fresh un-cooled milk that flows directly from the cows in the milking parlor into the cheese vat. This age old, classic European technique allows us to capture the freshest flavors of the current pasture. We hand salt then age the cheese in a temperature and humidty controlled ripening room. During it's time in the "cave" the cheese is washed, brushed and turned to nurture its development. After sixty days or more it emerges from the "cave" when its creamy texture and depth of flavor are at their peak.
Menuet
Menuet is reminicent of small batch, farmhouse cheeses found in the countryside of Normandy. Its texture is deliciously creamy with grassy undertones and a long, lingering finish. The name comes from a French dance of the baroque period that was described as a dance of many small steps, not unlike the many small steps in the making of this cheese. Menuet is seasonally available beginning in early August.
Bourrée
Washed with brine and aged for a minimum of sixty days Bourrée has a delightfully smooth and silky texture with an excellent balance of saltiness and unique flavor. The name Bourrée comes from a French peasant dance with rapid foot movements much like the cows when first turned out on spring pasture. Bourrée is seasonally available beginning in early July.
Sarabande
A unique cows milk pyramid, Sarabande is washed with brine to develop the soft, luxurious paste that showcases the sophisticated flavors that melt beautifully on the palate. The name comes from a Spanish dance of the Baroque period that was considered wild in manner and very sensual. Sarabande is seasonally available beginning in early July.
|
