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