Our Cheeses

Artisan crafted cheese with character

Harbinger

[hahr-bin-jer] - one that presages or foreshadows what is to come

Firm but not dry with gracefully smooth nutty flavors. We wash this cheese every few days with a local Montana brewery's Oatmeal Stout, insuring a soft, easy slicing texture and a beautiful rind, as well as imparting hints of the beer’s unique flavor, creating a unique experience. The smooth texture makes this a great slicing cheese and the colorful rind makes it stand out on a cheese board. This cheese was highlighted in Sip Northwest’s 2015 Best of the West issue, paired with a local cider from Montana Ciderworks. Aged a minimum of 3 months.

Sentinel

[sent(ə)nəl] – to stand watch (check)

Our oldest cheese, perfect for grating but also for slicing. The Sentinel is aged for a minimum of 8 months, giving this cheese a distinct sharp and spicy flavor with mild buttery characteristics. Savor this cheese grated on top of your favorite pasta dish, or for desert with honey drizzled over the top.

Zephyr

[zef-er] – a gentle, westerly breeze

A bloomy-rind blue cheese. This is a rich and creamy brie style cheese with a soft smooth paste. We then contrast the supple Brie by adding p. roqueforti culture (a blue cheese mold), rounding out the cheese with the spicy piquancy of a blue. Delightful with a fresh French baguette but also great baked by itself or in a pastry crust. It is particularly important with this cheese to let it warm to room temperature before enjoying to get its true flavor and texture. The rind on this cheese is edible and delicious and should be enjoyed as part of the experience.

Petrichor

[PET-ri-kuhr] – a pleasant smell that frequently accompanies the first rain after a long period of warm, dry weather

Our “baby” (young) blue cheese. “Baby” in size and age but not in flavor with a rich creamy texture and lots of blue both on the inside but also on the rind. Enjoy with a tart apple, or do as the French do and top your buttered bread with some blue. This cheese melts well and can turn an ordinary burger into something remarkable. The rind on this cheese is edible and delicious and should be enjoyed as part of the experience.

Ricotta Romana

This is a traditional ricotta, made with 100% sheep’s milk whey. Whey ricotta is uniquely different from ricotta made from milk – whole milk is used industrially to increase the yield. Our 100% whey ricotta is light, sweet and drier than its mass-produced counterpart. Enjoy simply with fresh summer fruit or with your favorite pasta dishes. This is ricotta the whey it was meant to be.

Feta

Traditional Feta is made of 100% sheep’s milk or a combination of sheep and goat milk (only 30% goats milk is allowed in traditional feta). Our traditionally crafted sheep’s milk feta is smooth and creamy in texture, as only sheep milk cheeses can be, it is slightly salty and heavy on the cream in its flavor profile. Sticking to tradition, we sell our feta in whey brine (the salted whey from making the feta) instead of just in a salt brine.

Aurora

[ôˈrôrə] - the Roman goddess of dawn

A delicate fresh cheese with a perfect balance of decadent creaminess and sweet bright tang. This elegantly simple cheese is wonderful on toasted bread with fresh fruit for breakfast or crumbled on a salads or roasted vegetables. Perfect addition to any summer salad or added to winter comfort foods for an extra velvety texture.