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

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In Chinook jargon, the word ‘illahee’ means ‘of the land.’ We believe our coastal mountain browse plays a role both in the health of our herd and the taste of the fresh raw milk that we use to hand-craft this cheese.

We ripen our tomme for a minimum of six months. We rub the rind regularly with truffle oil in order to enhance the deep savory notes in this cheese.

Our Saint Olga is made from raw milk and aged for a minimum of two months. We wash this cheese weekly in a brine using a local beer - Siletz Brewery’s Oatmeal Cream Stout - resulting in the distinctive flavor, aroma and the beautiful color of its rind. An excellent cheese for eating alone or cooking, Saint Olga has a complex flavor and a character all its own.     ♫ 2007 ACS Festival of Cheese 3rd Place Winner!

A washed-rind cheese that we're getting to be quite fond of, square in shape but with a well-rounded flavor reminiscent of the best in French farmhouse cheeses. We use Siletz Brewery's Spruce Tips Ale to wash the cheese as it ages for a minimum of two months.