Bloomy rind soft cheese with vegetable ash coating. Based on a traditional valançay, made with either sheep's milk or goat's milk depending on the milking season.

Tasting notes: Gooey at the rind, moving into a chalky center, this cheese has a lovely subtle peppery finish.

Ways to enjoy: Cheese and charcuterie boards.

Pairing: Light reds, gernache, pinot noir.

Ingredients: Milk, salt, rennet, vegetable ash, culture.

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Our cheese is crafted from our small flock of East Friesian and Lacaune sheep and our Nubian goats.  We produce cheese from the animals we tend to and care for all year long.  Want to try these cheeses in person? Book a farm tour and/or tasting today!