Handmade cheese produced using only fresh, raw, in season milk.
Our farmstead cheeses are produced exclusively using milk from our flock of dairy sheep. We are responsible for our cheese every step of the way: from sheep, to milk, to cheese, to market.
Our animals spend their days rotating through fresh pastures and lounging in the shade of tree lined fields. Twice daily the ewes are fed a small treat of certified organic grain in exchange for their creamy, nutritious milk.
We use raw (unpasteurized) milk that is never frozen. Since our milk and cheeses are produced on the same farm no transport time is needed and thus we use only the freshest milk possible.
Cheeses are made by hand in small-batches twice weekly from May to October using traditional recipes and aged for a minimum of 90 days.
Tomme is a family of French cheeses traditionally produced in the alps. We first tried a Tomme style cheese after visiting a sheep’s milk creamery located only 25 min from our would be farm. We later had the privilege of meeting a cheesemaker who made her Tomme high in the alps, the traditional way - in a small mountain side creamery with no electricity! Our Tomme is buttery and tangy. Young cheeses are available in the fall and aged tomme is available the rest of the year. Want a taste? Come find us today!
Kyle’s first exposure to Feta was in a deli and bakery he worked at during highschool. If only the owners knew how much of that tasty, salty cheese he ate while on the clock (he must not have upset them too badly as in their retirement they moved right next door to the farm!). Milkhouse Feta is more flavourful and creamy than a feta you might buy in a supermarket. It crumbles perfectly into salads and egg dishes and is a favourite topping on pizza night on the farm.
