Have a bite!

Our cheeses are based on Catalonian and Beaujolais recipes, and we work with local and regional family dairies who produce exceptionally clean, rich milks.

Lactic Cheeses

{ADELISCA}
Gold Medal Winner: 2016 Big E Gold Medal Cheese Competition - Garlic
Silver Medal Winner: 2015 Big E Gold Med
al Cheese Competition - Original Plain

Adelisca is a fluffy, citrus, fresh cow's milk cheese, perfect for spreading on crusty, toasted bread and crackers. This cheese is named after my great grandmother from Québec, mother of thirteen children. As was the woman, Adelisca the cheese is versatile. You can use it as an alternative to cream cheese in your cheesecake recipe. It loves garlic and chives as a summer breakfast spread, and maple syrup as a dessert. Missing sour or heavy cream of ricotta? Adelisca wants to help! This cheese is made from pasteurized milk from our neighbors at Walnut Lane Farm. It is un-aged and offered at its peak brightness and freshness.

{FRANCISZKA}
1st Place Winner: 2016 American Cheese Society Judging & Competition

Franciszka is named after my Polish great grandmother, a strong matriarch and an immigrant in the flat land and expansive grey skies of northern France. This cheese is a cow's milk crottin of tangy, nutty, butteriness that coats your mouth with an unctuous creamy paste. It may be enjoyed immediately as a fresh, fluffy button, or you may keep it for several weeks in its original packaging until it hardens to become a dense, golden nugget, speckled with blue and yellow mold. At this stage it is fantastic grated or sliced in flakes. Have a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal's end. Franciszka is made from pasteurized milk from our neighbors at Walnut Lane Farm.

{FRAN DE MAQUIS}
1st Place Winner: 2017 American Cheese Society Judging & Competition
Bronze Medal Winner: 2016 Big E Gold Medal Cheese Competition

Loosely based on the Corsican recipe for Fleur de Maquis, Fran de Maquis is Franciszka covered in the herbs commonly found in the evergreen shrubland of the Mediterranean region: rosemary, fennel seeds, savory, and juniper berries.


Raw Cave-Aged Cheeses

{EVELINA}
Silver Medal Winner: 2015 Big E Gold Medal Cheese Competition

Evelina is a semi-firm, raw sheep’s milk cheese with a natural rind. It is aged at least 60 days in our cave d’affinage. My great grandmother Evelina, from Québec, worked night and day cooking, cleaning, repairing clothes, to care for her nineteen children and her lumberjack husband. Hardworking Evelina is a gamey tomme with an earthy minerality and a peppery finish. This cheese is made from the raw East Friesian milk from the Amish community of eastern New York.

{KAROLINA}

Karolina is a semi-firm, raw cow’s milk cheese with a natural rind. It is aged at least 60 days in our cave d’affinage. Karolina is named after my great grandmother, a farmer from Goszczewice, a small village south of Warsaw, Poland. Karolina is a savory tomme that has a creamy, balanced mouth feel that lingers on the palate with notes of cheddar, fermented grass, and leather. This cheese is made from the raw Holstein and Jersey milk of our neighbors at Walnut Lane Farm.

{SOPHIE}

A large ~9lb format of sheep's milk Evelina, this cheese is aged for a year or more for a crumbly texture and a rich, complex flavor. We have a very limited supply since we only make one wheel every 4-6 weeks! Sophie's wisdom is worth the wait...