- rosie’s robiola
- flint ridge feta
- rocket’s robiola
- weanling button
With Italian roots stretching from the Piedmont to Sicily, our cheese is inspired by the small country farmsteads of Italy. We source Jersey and Holstein cow’s milk from a long-time neighbor, and Alpine, Nubian and Sannen goat’s milk from a nearby goat dairy.
These are our best-of-both-worlds Robiolas. A clean, dry rind protects a slightly chalky but silky interior that is both luscious and zingy. Depending on our dairies’ availability, we sometimes make this cheese using all cow’s milk, but sometimes add a little bit of goat’s milk to the recipe. Check the label to see which you’re getting!
A delicate, snowy rind yields to a creamy, gooey center with notes of earth and truffle in this mixed milk masterpiece. She is our most sensitive cheese, requiring precision and craftsmanship, but ultimately Cottonseed rewards us all with her luxurious, full-bodied flavors.
The masculine appearance of this cow’s-milk cheese belies both its need for serious TLC in the cheese-room and its rich interior. After weeks of washing the rind with our favorite Piedmontese birra, it finally forms a uniformly buttery exterior that looks like a clean river stone. Like a beautiful love-child of Tallegio and Havarti, this cheese has an ethereal earthiness. “Lissome” means “supple, graceful, pliant”… quite appropriate, as this cheese melts in your mouth.
We named this cheese Campo not only because the word means “field” in Italian, but also because it conjures the sensory experience of a campfire gathering. Campo is the edgy younger sister of Lissome, hiding unexpected maturity. Using the same recipe, we take the young cheese that would become Lissome and instead cold-smoke it, preserving its youthful flavor while also imparting a smooth but noticeable smokiness and depth.
flint ridge feta
This feta is snappy, bright, and salty: just what you’d want a feta to be. Our creamery is located on old farmland that was called Flint Ridge in the 1700’s — a name that acknowledges the plentiful quartz deposits still easily found around our facility.
An ash-dusted wrinkly rind protects a slightly chalky but silky interior that is both luscious and zingy. We find gentle almond and bright mushroom notes in this cheese that is named after one of our most beautiful and powerful goats, momma rocket.
An aged mixed-milk (cow/goat || 1:1) cheese that’s dipped in beeswax. Bright and sassy, it’s perfect for summer.
Fresh cow’s milk cheese. Spreadable. 5 different flavors: classic cream; pimiento; chives; herb & garlic; and peppercorn.
These little guys are inspired by the wild onions that baby goats eat in the spring. This lactic cheese is studded with chives and grows a delicate geotrichum rind.