Cheeses are "flipped" so they drain evenly
Nate makes a batch of cheese
To make cheese from scratch, we start from the very beginning. First, the goats are milked.
All of our cheese are made by hand in small batches. They vary with the seasons as our goats' diet changes, varying the fat and protein content of the milk. We only offer fresh soft cheese in the summer and fall when we are milking the goats.
Curd is ladled into moulds
All varieties of cheese are aged differently. This Teton Tomme is aged in a cool, humid "cave", and occasionally washed to remove excess mold.
Winter Winds Farm