behind the wheels
Each week, we make over 5,000 pounds of fresh cheese
each week we use 3500 Gallons of milk from small family farms right here in California
Three separate farms, each supply some of the milk that we use to make our delicious cheeses
We have made over 30 unique flavors .. and counting!
Jersey Cow milk, with its higher fat content, gives a higher yield, and makes our cheese extra creamy
Sheep milk has the highest fat content of our milks used, which adds texture to the cheese as it ages.
Goat Milk has a slightly tangy flavor, and is the lowest in fat content of our milks used
Vintage Cheese Co
