Our cheese is handmade daily so it can be in your hands (or preferably on your plate) within days, except of course, for the aged cheeses. We use only our own fresh pasturized goat milk to which we add cultures, vegetable rennet and salt.
Some cheeses are mixed or sprinkled with dried herbs or, when possible, with our own organically grown fresh herbs. We use only the finest and freshest herbs for flavoring and decoration, such as freshly hand crushed garlic, freshly ground peppercorns and our own organically grown, hand chopped rosemary.
We produce a variety of fresh and mold ripened cheeses. Soft, spreadable chevre, plain and herbed; firm drained ‘buttons’ and rounds in several different sizes and shapes; hand rolled logs; dry salted feta.
Mold-ripened or ‘bloomy rind’ cheeses, in the Camembert family, are made in small and larger rounds, while our pyramids are dusted with vegetable ash and are similar to French Valencay cheeses.
These cheeses have a rich mushroomy flavor and are entirely edible, including the rind. They are elegant and delicious served as an appetizer with crusty French bread, on a bed of greens or on a dessert platter with fruit.
Sunset Acres Farm and Dairy is a state licensed cheese facility. We are also licensed to sell bottled raw and pasturized milk.
