We make our cheeses with local milk, kind bacteria, vegetable-based rennet , salt and —nothing else. While we are not certified organic, we are thoughtful in our actions and our purchases.  We support fair trade products to the best of our ability and our farmers pledge to not use growth hormones.

Atwell's Gold: Well-aged Italian-style cheese that fills the nose and mouth with nutty, caramel fullness. Great grated over pasta.

Divine Providence: Semi-aged, Gouda-style cheese with a natural-rind and a buttery, smooth finish. Aged 3-5 months available May 1st.

Salty Sea: A crumbly, old-world-style feta made with whole milk and sea salt.

Renaissance Ricotta: Like a sweet cloud in your
mouth, our kettle-heated, hand-dipped ricotta can be enjoyed savory or sweet.

Queso Blanco: A Latin-style farmers' cheese, this one wins for versatility. Try it on top of a taco, in a ham sandwich or baked into lasagna. It's simple goodness.

Yogurt: Thick, creamy and tangy, our yogurt is made with nothing more than fresh milk, live cultures and a bit of patience. We pack it in glass jars to insure its purity. AVAILABLE STARTING SUMMER 2008.

Angelito: A unique, probiotic yogurt spread made with fresh milk, cultures and pure NE maple syrup. Whipped to cloud-like lightness.

We’re always testing out new recipes. You might see something us at the farmer’s market you don’t recognize.  Don’t be surprised. This is just what it means to be an artisan cheese operation.