behind the wheels

Vintage Cheese in numbers

5000 Pounds of cheese made weekly

Each week, we make over 5,000 pounds of fresh cheese

3500 Gallons of milk

each week we use 3500 Gallons of milk from small family farms right here in California

950 cows, sheep & goats that supply our milk

Three separate farms, each supply some of the milk that we use to make our delicious cheeses

32 flavors

We have made over 30 unique flavors .. and counting!

“Cheese is abundant in protein and calcium, and also contains phosphorus, Vitamin B and fat-soluble vitamins. Vitamin B is proven to help defend the body from disease.

Other minerals and acids present in cheese may aid in the prevention of cancer”

Cows Milk

Jersey Cow milk, with its higher fat content, gives a higher yield, and makes our cheese extra creamy

Sheep Milk

Sheep milk has the highest fat content of our milks used, which adds texture to the cheese as it ages.

Goat Milk

Goat Milk has a slightly tangy flavor, and is the lowest in fat content of our milks used

Cow, Sheep & Goat Milk Cheeses

Something for Everyone

Vintage Cheese Co

Take home your favorite