Handmade Cheeses

 Our cheeses are seasonal and may not always be available.

Farmhouse Cheese

Made from pasteurized milk, it's a simple table cheese for slicing or melting. Available plain or with herbs and garlic.  In 6-pound. Aged from 3 weeks to 3 months with a sealed rind.

Chevre

The French classic. It's fluffy, creamy, luscious and sublime. We make the plain salted version as well as seasonal styles including our own organic herbs or berries.

Cynthian  1 1/2 lb. round. Made from raw goat’s milk from animals grazing along the trail settlers like Cynthia Ann Applegate once trod, this is a simple farmstead cheese.  Made in small basket molds, it is aged at least two months to fully develop the flavor. Made from goat’s milk, organic rennet, French cultures, with bits of sage, rosemary, oregano, and chive added,  just as Cynthia Ann did, 150 years ago. Brushed rind.

Cascadia, is a 3 to 6 lb. lightly pressed tomme. Cascadia is made from pure raw goat’s milk, with organic rennet and French cultures. It’s a smooth, slicing cheese, mild enough to eat at lunch or as a dessert cheese with fresh pears or apples from the Pacific Northwest.

Available plain, or with herbs.

Douglas  is a 3 lb. pressed tomme enhanced with sprinkles of dried Oregon wild truffle. The truffle flavor is delicate, enhancing the cheese without overpowering it.Oregon truffles grow in the root system of the Douglas fir tree, Oregon's pride and joy, identified by David Douglas, an early botanist in the Pacific Northwest.

Feta is  shaped by the baskets the curds are drained in. Feta is the oldest cheese, enjoyed by people for several thousand years. You might call it a "pickled" cheese because it is aged in brine. Ours is mild in flavor, salty from brine. 

 We make cheese every other day. After the milk reaches the proper temperature, cultures and rennet are added. Waiting, stirring, waiting, stirring. Draining into forms. Then waiting and pressing. More waiting and salting. Tucked into the "cheese cave" for more waiting.

 Hooray! Our Cascadia received a Third Place in the American Dairy Goat Association's 2010 national cheese competition. We're pleased and proud to place among the nation's best goat cheeses. 

 Our "Carried Away" won a first prize at the 2009 American Dairy Goat Association national cheese competition. 

It's an aged tomme, lightly sprinkled with caraway seeds. 



Cynthia Ann Applegate

Oregon's First Cheesemaker

In 1844, Cynthia Ann Applegate arrived with her family and milk cows. The route her family pioneered was called the Applegate Trail, and it was preferred by settlers bringing

livestock to Oregon. It avoided the rugged Columbia River rapids and the English corporate giant, the Hudson's Bay Company. 

Cynthia Ann began making farmstead cheese in the Willamette Valley. She sold cheeses flavored with herbs, just a few miles from our farm.
The town of Dallas was first named Cynthian, after her.  We’ve named a cheese after her, too. 

The Applegate Trail

The route the Applegate family and many others took to arrive in Oregon runs right through our pasture. Today, our goats graze over the footsteps of history.