Joel Weirauch was introduced to small-batch, traditional cheesemaking in France. He was particularly enchanted by the sheep cheeses of the region and felt compelled to dive into the craft on his return home. That summer he met Carleen and together they have been working 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.
This summer our cheese is available only at our farm markets.
SAINT ROSE - SHEEP: Natural Rind, Aged 3-12 mos., Unpasteurized. Semi-soft, Nutty, Sharp with age.
ACS Award 2014, Good Food Award 2013
PRIMO FRESCO - SHEEP: Fresh, Aged <1 wk., Pasteurized, Spreadable, Tangy with a Fluffy-Smooth, Texture.
SHEPHERDS BELL - SHEEP: Bloomy Rind, Crottin, ~2 wk., Pasteurized, Mushroomy-Tangy with Dense Interior Paste.
TOMME FRAICHE - COW: Fresh, Aged < 2 wk., Pasteurized, Soft, Tangy-Sweet
PEAU DE PÊCHE - COW: Washed Rind, Aged 2-4 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. This is a short list of our favorites.
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.