Fresh and aged artisanal farmstead goat cheese
hand-crafted in Oregon's Central Coast Range.

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Awards

We've had the honor of receiving awards from several national and international cheese and dairy organizations, including the American Dairy Goat Association (ADGA), the

American Cheese Society (ACS), and  the  Wisconsin  Cheesemaker'sAssociation (WCMA). Look for these award-winning cheeses at retail and specialty stores, or call us to place a telephone order.

   This raw-milk aged cheese is rapidly becoming
   renowned for its spicy, savory flavor and smooth
   texture. Rubbed with Vietnamese cinnamon and
   chipotle peppers, this is an excellent cheese for
   melting or eating out of hand. The judges at the
   2009 ACS competition agreed, and gave this
   cheese 2nd place in its category.

   Ash-coated and fern-topped, this bloomy rind cheese
   won 3rd place in the 2008 ADGA competition.

   These lovely balls of smoked fresh chèvre have been
   featured on the Martha Stewart Show and are a best-
   selling item at Murray's Cheese in New York City. Many
   Northwest and California restaurants feature Up In Smoke
   on their cheese plates. This cheese has won top honors
   for the last three years (2007 ACS 2nd place, 2008 ACS
   2nd place, 2009 ACS 3rd place; 2007 ADGA 1st place;
   2008 WCMA 2nd place)

   This fantastic cheese has won awards from the very
    first. The ash coating and Spanish pimentón paprika
    combine to give Sunset Bay a luscious, creamy bite.
    Winning the AGDA 2008 First In Category, our
    Sunset Bay also scored 2nd place in the 2008
    ACS and WCMA competitions.

    This slow-ripening brick is studded with green
    peppercorns. Whether you eat it when it's young
    and firm, or wait until it's an unctuous creamy paste,
    you'll always enjoy our Yaquina Bay. The judges did
    at the 2008 ADGA competition, awarding it 2nd place.

 photo credit: Tami Parr