Seasonal Cheeses


Clover / fromage blanc





Witchgrass / lactic bloomy rind dusted with ash and aged for 2-4 weeks





Thistle / white mold ripened cheese aged from 4 to 6 weeks





Blue Bell / semi-firm raw milk cheese with Roquefort mold aged for 4 months




 Butter and Yogurt


Cultured Butter / grass-fed cream, ripened and churned

            +  Buttermilk 




Cream Top Yogurt / made with live and active cultures; tart and thick