ORGANIC artisan COW cheese & FARMSTEAD SHEEP cheese
Organic Artisan Cow Cheese We are very excited about producing an organic cow cheese made with milk from a small, family run Certified Organic Jersey dairy located here in Petaluma. This new relationship allows us to produce a high quality, regional product in our new creamery year round and most importantly, during the 6 months of each year that we will not be milking our sheep. Tomme Fraiche - Aged 2-3 weeks, 5.5 lb. wheel. This is an elegant soft cheese with an uncomplicated tang, designed to allow the quality of the milk to shine. Pairs with savory and sweet, a favorite of children, decadent melted into pizzas and baked dishes, and balances out a cheese platter that is heavy with the more robust cheeses. An even younger, unripe version of this cheese is available by request for cooking dishes like the classic French potato dish, Aligot. Rumpel, aged tomme - Aged 3 months, 5 lb. wheel. This cheese boosts a rugged mushroomy rind and a grassy, tangy interior. This is an aged version of our Tomme Fraiche. Carabiner, raw tomme - Aged 5+ months, 7 lb. & 9 lb. wheel. This is an unpasteurized cheese with a waxy texture and lingering nutty flavor. This cheese is reminiscent of the cheese Joel learned to make in the French Alps. Peau de Pêche, raw washed rind - Aged 2-3 months, 3 & 7 lb wheels. This is an unpasteurized, pungent cheese with a rind that blushes like peach skin. Its interior is soft and flavor profile offers up an assertive mature finish. A demanding cheese to make, these beauties are bathed several times a week with a delicate brine to encourage the sunset rind and flavor profile. Made seasonally. Doubloon- Aged 1 week. Named after the gold coins used as pirates currency. These are small, fresh crottins that have the distinct tang and spreadability of a cream cheese but a much more delicate and fluffier consistency. We offer the plain doubloon, as well as two versions sans the rind; one dusted in a spicey Harissa and another in Herbs de Provence. Crowd pleasing, attractive accompaniment to cheese platters, baguettes, melted into omelets, potato dishes and even crumbled onto salads. Made seasonally. Farmstead Sheep Cheese It is and always has been, all about the sheep cheese. While Joel was learning to make cheese in France he fell in love with the European sheep cheeses. The inspiration for our farm and by far our greatest ambition has always been focused on making a farmstead, raw milk sheep cheese. Sheep produce one of the most sought after and luxuriously rich milks on the planet. It is rare to find in the United States and as such it has become a precious commodity for cheese making. We feel extremely fortunate to have our own flock of these amazing animals. The flavor profile of sheep milk is described as mild, smooth, sweet and nutty. It compares more to the flavor of cow milk than to goat, but sheep milk is far richer than both. It is ideal for making artisan cheese. A few well known sheep cheeses are roquefort, pecorino and manchego. Seventy varieties of common sheep milk cheeses are listed on the www.cheese.com website. Look forward to our sheep cheese this summer! Curious about the composition of sheep milk? Sheep milk differs significantly from cow milk in regards to the way its fat molecules are structured. Sheep milk not only contains more fat, but its fat contains higher levels of short-chain fatty acids, which contribute to the characteristic flavor and health benefits. In fact, many find sheep milk products to be a fantastic alternative for those sensitive to cow milk. The color of fat in sheep milk is very white because of a total absence of b-carotene (the b-carotene is converted to vitamin A). The fat of sheep milk is in the form of globules that are smaller than the fat globules of cows milk. Twenty percent of the fatty acids of sheep milk (and goats milk) are short-chain saturated fatty acids compared to twelve percent in cows milk. Lipases attack the ester linkages of the short-chain fatty acids more rapidly, so these differences may contribute to more rapid digestion of sheep and goat milk. Jandal J.M., 1996. Comparative aspects of goat and sheep milk. Small Rum. Research (1996), 22, 177-185. Assenat L., 1985. Le lait de brebis composition et propriétés. In Laits et Produits Laitiers Vache, Brebis, Chèvre. F.M. Luquet (Edt). Technique et Documentation Lavoiser, Paris, France. Producing Sheep Milk Cheese EM 8908 June 2006 L. Meunier-Goddik and H. Nashnush Yves M. Berger, Wisconson Sheep Dairy Cooperative http://en.wikipedia.org/wiki/Aligothttp://www.cheese.com/milkstep2.asp?Milk=ewe%20milkshapeimage_2_link_0shapeimage_2_link_1

We hope that our effort in acquiring these third party certifications allow our customers to buy with confidence. We strive to produce high quality handmade products that are not only beautiful and delicious but more importantly reflect our commitment to our ecological values and love for our animals.


Our new creamery is a USDA Certified Organic cheesemaking facility. This means that the cheese that we make with Certified Organic milk and other CCOF approved ingredients can now be labeled with the word “Organic.”


Our flock of Animal Welfare Approved sheep are raised year-round on Certified Organic pastures however, we still need to certify the actual sheep and milk that they produce before we can label our sheep cheese as organic. The land, the animals and the cheesemaking facility each need to be Certified Organic by the USDA individually. Perhaps we can take on that final bureaucratic hurdle in the next few years.

Our Organic Cow cheese is available at the following locations:


FARM MARKETS

Sebastopol

Sundays, 10AM-1:30PM


Healdsburg

Saturdays, 9AM-12noon


San Francisco - Stonestown

Sundays, 9AM-1PM


For the most current info and additions to our market schedule check out our online Farm Calendar.




RETAIL

Oliver’s Markets, Santa Rosa & Cotati

Petaluma Market, Petaluma

Sonoma Wine Shop, Sebastopol & Sonoma

The Epicurean Connection, Sonoma

Cheese Plus, San Francisco

Other Avenues Coop, San Francisco

Mission Cheese, San Francisco

Rainbow Coop, San Francisco

eat local cheese
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weirauch farm & creamery
 
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