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Logs, rounds, pyramides, buttons, and aperitifs are made from the freshest milk, a
slow culture, and tiny amounts of kid rennet. The result is a fragile, fresh curd,
ladled by hand to yield chevres of fine texture. Lower in cholesterol and calories
than cream cheese, they're a lighter alternative in favorite recipes.
Similar to the chevres found in French farm markets. After being shaped or un-molded, the fresh curd is dried slightly & then enters the cave where the cheeses form a wrinkly, white rind like their European cousins. They are always paper wrapped & packaged in wooden crates so that they can breathe & develop. They should not be plastic wrapped.
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.
Banon and Fromage a Trois desciption goes here.
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