Joel Weirauch was introduced to small-batch, traditional cheesemaking in France. Enamored by the sheep cheeses he encountered, he was inspired to start his own business on his return. That summer he met Carleen and together they have worked toward his vision ever since. He first began developing Saint Rose, a Pyrenees inspired aged sheep cheese. Saint Rose is named after Santa Rosa, the town where Joel and Carleen both grew up and were wed.
PRIMO FRESCO - SHEEP: Fresh, Aged <1 wk., Pasteurized, Spreadable, Tangy with a Fluffy-Smooth, Texture.
SHEPHERDS BELL - SHEEP: Bloomy Rind, Lactic Crottin, ~2 wk., Pasteurized, Mushroomy-Tangy-Nutty with Dense Interior Paste.
SAINT ROSE - SHEEP: Natural Rind, Aged 3-12 mos., Semi-soft, Nutty, Sharp with age.
TOMME FRAICHE - COW: Fresh, Aged < 2 wk., Pasteurized, Soft, Tangy-Sweet
BUTTON - COW: Bloomy Rind, Lactic, 3 wk., Pasteurized, Mushroomy-Tangy with Dense Interior Paste.
PEAU DE PÊCHE - COW: Washed Rind, Aged 3-4 mos., Pasteurized, Semi-Soft, Silky Paste, Creamy, Robust & Meaty with age.
MIRTH & MERRIMENT - COW: Bloomy Rind, Aged < 1 mos., Pasteurized, Soft, Creamy.
Our cheese selection varies throughout the year based on the seasonality of our milk supply.
about SHEEP Milk
Sheep milk has about twice the butterfat and approx. 40% more protein than cow or goat milk. This is in part why sheep milk is more responsive to rennet, coagulates faster, produces a firmer curd and yields more cheese per unit of milk than cow or goat milk.
ABOUT Jersey Cow Milk
We make our cow cheeses with Jersey cow milk. Jersey milk has been shown to contain more Vitamin A and Vitamin B1 than Holstein milk. In addition it has an extremely high concentration of B2 (riboflavin) . Compared to Holstein cow milk, Jersey milk contains; 18% more protein, 20% more calcium and 25% more butterfat.