Age is wisdom.
Our cheese is alive.
As the rind grows to protect the cheese, complex flavors develop within. Each of our caves has its own climate, and a diverse microbiome unique to our land.
Every piece of cheese is handled up to three times a week for anywhere from thirty days to two years. In a different place, around different cheeses handled by different hands, these cheeses could taste wildly different.
As the cheeses change, so do we.
Through attention, experience & experimentation, we are always learning how to make our cheese the best expression of our milk, our caves, and our soil it can be.