Chevre, which literally translates to "goat" in French, is the most basic, fresh goat cheese. It crumbles when cold, spreads at room temperature and melts beautifully, making it a super-versatile cheese that can be eaten as-is or used in cooking. We make six regular varieties.
Smooth, creamy chevre with just a little salt
Light herb and garlic with dill, green onion and more
Classic mix of onion, garlic, oregano and mint
Smoked jalapeno, cayenne, garlic and lots of herbs
Zesty mix of tomato, basil, garlic, red pepper and lots of herbs
Dried apricots, crystallized ginger and a hint of brown sugar
Feta is traditionally a sheep cheese, but that is not the only tradition we tweaked. Our feta is mild, creamy and not too salty. Basically, I made the cheese I wanted to eat. And it seems like I'm not the only one. This is, hands down, our most popular cheese.
Our yogurt is a rich, creamy, spoonable product. It's full fat, and the percentage runs about 4%, give or take a little.
It only comes in plain and only in quarts. Trust us when we say, you need whole quarts. There are no added sugars.
We package our yogurt in glass jars, which - real talk- is kind of expensive. So we ask that you return yours when you have finished enjoying its contents.
Cajeta is a Mexican goat milk caramel. Basically it's dulce de leche, but made with goat's milk. We'll give you a list of ways you can use it, but most folks end up confessing that they just eat it with a spoon.
Pancakes or waffles
Coffee or tea
Cajeta is shelf stable more or less indefinitely before opening. we do recommend refrigeration after first use. Like honey, cajeta can crystallize somewhat over time. We kinda like the crunch, but you can melt the crystals by heating the jar (sans lid) in the microwave or in a pan of water on the stove.
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