The Foundation: Our award-winning cheese begins with exceptional milk, and exceptional milk comes from happy, healthy sheep. Our sheep graze on pasture throughout our 60 acre farm, moving to fresh grass every two to three days. To ensure optimal nutrition, we supplement their diet with a premium mix of non-GMO whole grains. The result is a beautifully sweet, high-fat milk perfectly suited for cheesemaking.

The Craft: Crafted entirely by hand in small batches, our cheeses honor traditional methods of cheesemaking refined over the centuries. We cultivate our own native starter cultures using wild bacteria unique to our farm's microclimate. This meticulous process ensures a distinctive flavor profile that cannot be replicated or found on standard grocery store cheeses. It is an authentic taste of place.

Our Legacy: Our unique culture began years ago with milk from Bleu, one of our original three sheep alongside Feta and Brie. After years of providing us with rich, sweet milk, Bleu is now happily retired, spending her days munching on grass and soaking up the summer sun. Her legacy lives on in every wheel we make. By carefully freezing our cultures over the winter, we preserve this foundational piece of our history to share with you season after season.

Our Cheeses

Manchiko

Manchiko is our Manchego style cheese.  Our very first ram was named Manchego (he was quite the stud), and our daughter, although she could pronounce the name “Manchego”, always called him “Manchiko”.  Our Manchiko is aged between 6-12 months.  It is a semi-firm to firm cheese.  The flavor is caramel and nutty with the flavors sharpening with age.  

G-Ewe-Da

Gouda cheese is traditionally a cow’s milk cheese.  Our G-Ewe-Da is our Gouda style cheese but instead of cow’s milk it is made with 100% raw sheep’s milk cheese.  G-Ewe-Da is aged for a minimum of 6 months. It is a semi-hard cheese with a rich, nutty flavor.

Meadow’s Magic

Meadow’s Magic, magically brings you back to a time when cheese was made from the day’s milk, and the culture used to make the day’s cheese was made naturally from fermenting their own milk.  Aged for 4-6 months, it is smooth in texture with a rich, unique flavor.

Autumn’s Blend

Toward’s the end of our milking season, in late summer and early fall, our sheep’s milk is it’s richest but sadly there is less of it.  So that we can still make cheese in the early fall, we blend our sheep’s milk with the Jersey cow milk from Cobb Hill, just down the road.  Aged for a minimum of 6 months, it is a robust cheese, with overtones of salt and an unmistakably raw flavor.

Our Cheese Cave

All of our cheeses are aged in our cheese cave located under the event barn. Our cheese cave provides a cool, moist environment for our cheeses to ripen and develop their best flavor. All of our cheeses are ripened on wood boards harvested from the land on Fat Sheep Farm.