We offer a variety of farmstead cheeses made right here on the farm from the milk of our own ewes. We aim to create high-quality, traditionally-crafted cheeses that embody the flavors of the land these animals live on rather than what factory dairy animals are rationed on a feedlot.

We milk seasonally, giving our girls a few months of the year to rebuild reserves (not to mention the farmers!). Some of our cheeses, especially the ones with a shorter aging period, are only available during the milking season.

Garretts Ferry

Soft, buttery, ultra-creamy, semi-lactic crotin-style cheese. Pasteurized sheep milk with traditional lamb rennet. Aged 3-6 weeks. Available February-October.

Condor's Ruin

Named for the ruins of the Condor family dairy here in Chattahoochee Hills, this velvety, ash-ripened cheese is dense, complex, and rich. Pasteurized sheep milk with traditional lamb rennet. Aged 3-6 weeks. Available February-October.

Brebis

This creamy, fresh cheese is the "chèvre of the sheep world." Brebis is simply the French word for "ewe." It is excellent by itself, spread on crackers with fresh fruit; as the base for a cheesecakes, tarts, or pizzas; enfolded into ice creams; crumbled on salads; or as filling for stuffed pastas. Not aged, best before 10 days. Pasteurized sheep milk with traditional lamb rennet. Available February-December.

Rivertown

Named for the northernmost border of Chattahoochee Hills, this Camembert-style cheese is super-smooth with aromas that are textbook sheep milk: think melted butter and hazelnuts. Pasteurized sheep milk with traditional lamb rennet. Aged 4-8 weeks. Available February-December.