THE creamery

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. 

A washed rind cheese with citrus notes. The milk is infused with a coriander tea before being cultured. The coriander seeds are added to the curd right before putting in forms. After being lightly pressed and brined, the cheeses will head to our cave where they will be washed with beer and age for 60 days. Semi-soft texture. Melts very well. Best enjoyed with a beer! The rind is absolutely edible!

Made with raw milk.

A camembert style bloomy rind cheese with a dust of ash. Aged 3 weeks. Smooth texture with mushroom notes. Pairs well with red wine.

Very small production batch at the moment, but will be available weekly in the future!

Our fresh goat cheese is very mild and lightly salted. No "goaty" flavor! Drained just enough to create a light and creamy texture. Can be eaten by itself, with honey, added to a salad or spread on bread for a sandwich. The milk is gently pasteurized before being cultured. 

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.

Bloomy rind goat cheese aged 10 days. 

Not in production yet!