Raw farmstead goat's milk tomme, aged for a minimum of 120 days, bathed in a viognier vinegar brine.
Crottin d'Albemarle (picture soon)
Pasteurized goat's milk bloomy rind tower, made in the style of a crottin d' chavignol.
Chevre (picture soon)
Pasteurized goat's milk cheese. You call it chevre, we call it good.
Raw cow's milk farmhouse tomme, aged a minimum of 60 days, bathed in brine.
Pasteurized cow's milk bloomy rind disc, made in the style of a chaource.
Fromage Frais (picture soon)
Pasteurized cow's milk cheese.