Our Cheese

Ragged Point

Ragged Point is a small format bloomy rind triple crème cow’s milk cheese named for the gateway to Big Sur just North of our farmstead. The paste stays firm as the cheese matures, and does not become oozy at all. As Ragged Point ages past four weeks, it takes on a peppery character and a distinct cream line underneath the rind forms. We enjoy this cheese with apples, honey and crusty bread. We were honored to win 3rd Place at the 2018 ACS awards in the Triple Cream category with this little button, and just found out we made the finals at the 2019 Good Food Awards! Available Year Round

Big Sur

Big Sur is a small format bloomy rind, ash coated, triple crème mixed cow and goat milk cheese named for the iconic coastline where we are located. The paste is smooth, lactic, light and stays firm as the cheese matures. The balance of farmstead goat milk and local cow milk provides a bit of goaty brightness without being overwhelming. The vegetable ash adds a visual distinction from our Ragged Point and also helps maintain the rind pH. Available Spring/Summer

Paso Vino

Our Paso Vino cheese is the true marriage of wine and cheese and is soaked in a bath of a local, aromatic Syrah after pressing and before aging. We've partnered with a local winery to create a full-bodied, inky wine specifically crafted for cheese making. This delicious Spanish-style cow's milk cheese is our smallest format hard cheese. Available Year Round

Cabrillo

Cabrillo is our Spanish style cheese created from a blend of goat and cow milk named for the iconic Highway One that runs along the rugged California coastline minutes from our farmstead. It has a rich, nutty character, golden color and pairs great with white wine, Pinot, almonds and figs. Cabrillo is a cheese we make predominantly in the fall as our goats’ production wanes and their milk takes on a stronger character. Available Year Round

Bob Ross

Bob Ross is a washed-rind cow’s milk cheese that expresses all of the fruit and funk of the cider it is washed in. Scar of the Sea is located in Santa Maria, near our farm and provides us with its cider to bathe our cheese. This cheese has a slightly musty but sweet aroma and orange-brown mottled rind. The paste is pale yellow, and has a balanced springy and creamery texture. This cheese stands alone well on a cheese plate, but is also very well suited to a raclette-style treatment of melting + scraping. We named it after our hero, TV painter Bob Ross because he embodied a love of nature, and taught us that there are no mistakes, only happy accidents.

Chèvre

Our delicious, mild and creamy fresh Chèvre is the ultimate representation of spring cheesemaking. Making its way from our milking parlor to your plate in less than one week, this soft white cheese speaks freshness. Our chèvre is made from the first milk of the season. Enjoy our chèvre paired with fresh or dried fruit, a glass of crisp white wine, or your favorite crusty bread. Available Spring/Summer

Marinated Chèvre

In addition to our plain chèvre, we also offer a marinated chèvre packed full of locally sourced olive oil, black peppercorns, garlic, and fresh herbs from our garden like basil, flowering thyme or mint. Available Spring/Summer

Rocky Butte

Rocky Butte is a washed curd cheese aged at least four months made from 100% farmstead goat milk. Named for the granite pluton that marks the end of the Santa Lucia range visible from our creamery, it is a very mild cheese with a creamy paste. Rocky Butte pairs well with full bodied red wines, Spec and dried cherries. Special Spring Release

Moonstone

Moonstone is a pasteurized, natural rind, hard cow’s milk cheese. Made from a 50/50 blend of Jersey and Holstein milk from a local dairy, it has a rich, buttery and creamy flavor with a bit of zip at the end. Moonstone has a naturally pale yellow paste and a rind developed with our natural cave flora. The flavor is reminiscent of stone, burnt caramel and coffee grounds. Available Year Round