handmade artisan cheese
 

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What’s New

Buffalo cheeses are here!

New batch of Buffalo Jack is

ready, as well as this spring’s

Baamonde.

It’s spring, and have we got milk. Not just any milks, either. We finally found someone willing to sell organic cow milk to small artisan producers- hooray for the Lafranchis of Nicasio and Clover! We still have some goat, and for the first time, lots and lots of water buffalo milk from Dibufala in Valley Ford. It’s been a big experiment- and we are talking to the few people in the states who have made hard cheese with this milk before. Not always easy- but the results are rewarding- and unlike anything else.

© 2012 north bay curds and whey