Cheeses are "flipped" so they drain evenly

artisan goat cheese

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. 

To make cheese from scratch, we start from the very beginning.  First, the goats are milked.

Winter Winds Farm

  • victor, idaho

Nate makes a batch of cheese

All varieties of cheese are aged differently.  This Teton Tomme is aged in a cool, humid "cave", and occasionally washed to remove excess mold.

Curd is ladled into moulds