Our family farm has been producing handcrafted cheeses since 1984. This year (2008) we are applying for CCOF certification.

In keeping with farmstead tradition around the world, these “country” cheeses are produced in small 50-gallon batches from 1-2 day old milk and then immediately turned into cheese. This seals in the fresh, mild flavor, even in the aged cheeses. They are brought to farmer’s markets, natural food stores and fine restaurants soon after they are made.

Following the cheese from the pasture to the market, and overseeing each step, insures its integrity. We are responding to the rigorous demands of California gourmet shoppers who want to know where their food has come from and how it has been handled.

By vacuum packing and freezing our cheese, we can address the issues of shipping and perishability.

Please address inquiries as follows:
Patty Karlin
707-876-3483
bdgagoat@sonic.net