| Small batch Cave Ripened |
| The first time I set foot on a farm I knew that this was it for me. I tried hog farming with a bunch of friends but it just seemed too large and unsustainable at a time when this had yet to become an issue. I tried sheparding a flock of 400 sheep in the high (and I mean High) Alps in the south of France and learned that I had a knack for caring for animals. As a youngster preparing for a farm of my own someday I found myself in Corsica and the south of France learning centuries old methods of cheesemaking. Never a big fan of hard, aged cheese I fell in love with the rich and varied textures available to the maker of soft cheese. At the time there was nothing necessarily considered 'artisanal' about the practice I was learning. It was just how those families had always made a living. Caring for the herd. Making small batches daily and ripening them in the naturally regulated caves that dot the region. Nearly half a century later my little Off Grid farm with its seasonally regulated caves still carries on the tradition. |
| Artisanal Ryhmes with Seasonal |
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| BLACK GOLD Black gold is a cousin to fools gold. It is made in the late fall and is a mixed milk cheese of cow and goat milk. With the late fall goat milk and high butterfat jersey milk and again infused with saffron and dusted with ash, this cheese is a tasty as it is beautiful. |
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| Available January |
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| BONAPARTE A 4 oz soft lactic goat cheese with an ash coated rind made of a blend of geotrichums. |
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| Available March - December |
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| Burning Desire A bloomy rind cow cheese with chili pepper flakes. |
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| Available Febuary |
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| CAPRIOLA A 3 oz lactic cheese and was my first cheese creation modeled after what I first tasted when in France. It is mild yet goaty with a lovely texture. |
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| Available periodically May-December |
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| FOOLS GOLD Fools gold is a lactic cheese made with goat milk and infused with saffron. Saffron gives it a very earth and lemony tone to the cheese. Very exotic. I love working with saffron. |
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| Available periodically April - December |
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| GRAZING IN THE GRASS A lactic cheese with lavender. |
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| Available June - October |
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| ITS ABOUT THYME A washed rind cheese infused with thyme. |
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| Available May-October |
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| LA PETITE TOMME A 6 oz semi ripened goat cheese. Sometimes runny with a geotrichum/p.candidum rind. An ACS award winner multiple times. |
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| Available March-December |
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| LA ROCHE A 4 oz tangy lactic goat cheese with a geotrichum/p.candidum rind. |
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| Available April-November |
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| LES PYRAMIDS A 4 oz lactic goat cheese with a lovely geotrichum rind producing a nutty sweet flavor. |
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| Available periodically April-December |
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| MARBARELLA A 5-6 oz lactic cheese with a geotrichum/p.candidum rind with 2 layers of ash and an ash coated rind. Very mild and a silky texture. |
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| Available periodically May-December |
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| MELLOW YELLOW Mellow yellow is a 6 week ripened goat milk cheese. The cheese is washed 3 times early on in the process and then allowed to develop a natural rind. The milk is infused with saffron and thyme. |
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| Available periodically October-December |
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| OH MY HEART A 3 oz bloomy rind cheese made with jersey milk and ripened 2-3 weeks. |
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| Available December-March |
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| RAPTURE Raptures are made during the holiday seasons of thanksgiving and xmas. It is a lactic cheese which is allowed to ripen and develop a lovely geo rind before being wrapped. The grape leaves are picked during the summer months and then dried. They are then soaked in vodka before going onto the cheese. Similar to the French Banon. |
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| Available December |
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| SAGE ADVICE A 2 lb raw cows milk cheese that has been aged 60 days. It has a brushed natural rind with sage added to the curd before hooping. Delcicate and mild. |
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| Available July-November |
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| SEEDY GOAT Seedy goat is a lactic cheese with a geo rind. One layer of poppy seeds in the middle and a thin layer of poppy seeds on the exterior. available May- December |
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| Available May-December |
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| SNOW'D IN A ¾ lb 4 week ripened washed rind cows milk cheese. Supple texture and buttery flavor as it is made with creamy jersey milk. Washed weekly with Kingdom Brewing's Russian Stout beer. |
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| Available December-May |
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| SWEET CAROLINE A mixed milk ¾ lb wheel of washed rind cheese. Ripened for 4 weeks and washed with Kindgom Brewing's Russian Stout beer. Supple, creamy and tangy. |
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| Available May-December |
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| SWEET EMOTIONS A 4 oz mixed milk cheese. It is a bloomy rinded cheese with a soft and sometimes gooey texture. Very tasty. |
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| Available March-December |
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| THE THIN RED LINE A 4 oz lactic goat cheee with an ash coated rind made of a blend of geotrichum/p.candidum There is a thin middle layer of smoked paprika to add a bit of zip. This same cheese is sometimes offered as a mixed milk cheese. |
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| Available March-December |
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| TWO LIPS Two lips is a mixed milk cheese. Goat milk with one gallon of cream added to the vat. Washed rind with supple texture. Full washed rind flavor. |
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| Available April-December |
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| TWO RED LINES A lactic cow's milk cheese with two layers of smoked paprika inside. |
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| Available January-Febuary |
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| THYME OUT A 2 lb raw goat milk cheese that has been aged for 60 days. It is a brushed natural rind with thyme added to the curd before hooping. A great blend of thyme and goat flavors. |
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| Available July-November |
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| TRILLIUM This cheese is the same as the Marabella but made with goats milk and Jersey cows milk. I make it as a Christmas cheese. A 5-6 oz lactic cheese with a geotrichum / p.candidum rind with 2 thin layers of ash and an ash coated rind. Very mild and a silky texture. |
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| Available December |
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| Gallery |
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| Hobbit House |
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| Culturing the Vat |
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| Loaded drain table |
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| Wish we had a Cave |
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