Made from raw milk, these semi- hard cheeses, are aged from 4-8 months. Their natural rind protects them as they develop flavor & character. It's truly in the raw milk cheeses that everything contributing to the character of the milk comes through-- the limestone that affects the soil & water here, the natural browse growing in our woodlands, years of selective breeding for flavor, and the molds and flora that flourish seasonally. For years we produced these cheeses from pasteurized milk & the difference with raw milk is so distinctive, we've become true believers.