Many things contribute to the unique and full flavor of our cheese. First and foremost is the highest quality milk that our "girls" provide for us. By using raw milk (not pastuerized), we get more depth of flavor from our cultures. And then there are the months of loving care we give to each wheel of cheese as it resides in our aging "cave." Offered at three different ages, our cheeses are softer and creamier with a "mild" flavor when young. They get harder and drier with a deeper, more complex flavor when older. So in the end, we have cheeses that we love to eat. We hope you will too.

Farmhouse Gouda

A semi-hard table cheese perfect for eating with a rustic bread or some fruit. Or live it up and use it in your favorite recipe. Its hand-rubbed olive oil rind gives it a rich golden color and a wonderful aroma.

Zwitser

Zwitser means Swiss in Dutch. This variation of our Farmhouse Gouda has an enzyme added that gives it a bit of that Swiss Cheese zing. At six to ten months old, this cheese is a must-try.

Peppercorn

As its name implies, whole black peppercorns can be found throughout this Gouda. Although offered at a younger age, this cheese is somewhat drier than our Farmhouse Gouda.

Dark/Snow Canyon Edam

Named after two of our favorite southern Utah canyons, Dark Canyon is what we call our semi-hard Edam aged between 2 and 4 months. It has with a nutty flavor and slightly sweet aroma. The softest of all of our cheeses, this one is perfect on sandwiches or just by itself. It is fairly mild, but you will taste it...even through the onions. Once our Edam ages for more than four months (six months for the large wheels) we sell it as Snow Canyon. It is a much harder, drier cheese with a beautiful white rind that in the words of our friend John Raymond is a "Small wheel with huge impact. On a par with Parmigiano or Sbrinz." - Thanks John

Wasatch Gruyere

This mellow, rich-flavored, whole, raw cow's-milk cheese has a wonderful complexity of flavors - at first fruity, then later more earthy and nutty. It has a "tighter" texture than our other cheeses, but is very creamy. More nice words from John Raymond: "We tried it next to three super aged Swiss Gruyeres. It held its own and it's only a fraction of their age. A great cheese"

Desert Red Feta

Our cows-milk feta packs all of the tartness and full flavor that you've come to expect from a traditonal goats-milk feta, but without the goaty aftertaste. Before the blocks go in the aging brine, we rub them with Real Salt™ mined in Southern Utah...its red minerals may give you a taste for the desert.