THE creamery

We are a CDFA accredited micro-creamery creating artisan cheeses using our 52-gallon pasteurizer vat. Fresh, bloomy rind, washed rind and alpine style cheeses are made in small batches from California Grade A cow's and goat's milk. We also produce whey ricotta. We age our cheeses on cedar wood planks, in our 220 square food aging room.

Our cheeses

Cow

fromage blanc

We make fresh Fromage Blanc weekly. A soft and creamy - almost buttery - spreadable cheese available in plain, garlic & fine herbs, and tomato & poppy seeds flavors. Can be eaten by itself with just bread or crackers. We suggest using the garlic and fine herbs version on a steak!

The milk is gently pasteurized before being cultured.

cow

via contenta

An alpine style cheese with a semi-soft texture and nutty flavors. The milk is infused with a black peppercorn tea before being cultured. The peppercorns are crushed and added back to the curd during the molding. After being pressed and brined, the wheels will head to our cave where they will be regularly turned and brushed for 5 months. Pairs well with any wine.

cow

lady gray

A Camembert-style bloomy rind cheese made with full fat Jersey cow's milk, dusted with a delicate layer of ash.

Lady Gray develops a soft, supple paste with a rich, buttery flavor and a clean, milky finish. Its ashed rind gives it a subtile mineral note. Aged in our cave for 10 days. The rind is edible.

Made with pasteurized milk.

COW

SoutHbank

A semi-soft Tomme de Savoie-style cheese made with full fat Jersey cow's milk and aged a minimum of 60 days in our cave. Just lightly pressed after molding, Southbank develops a supple, yielding paste with a rich, buttery depth. Ask about our seasonal Chipotle version! Best enjoyed with a Chardonnay.

Made with raw milk.

cow

Leo

A small-format lactic bloomy rind cheese made in the tradition of Chaource. Leo is aged 10 days in our cave, developing a delicate ivory rind and a soft, creamy paste that melts on the palate. Bright and clean with a fresh, milky finish. The rind is edible.

Made with pasteurized milk.