Estero gold is handmade in the style of an Asiago, reminiscent of a Montasio, two of the famous cheeses from the Swiss-Italian dairy country. Our young cheese, at about 6 months aged, is very pliable, with grassy, fruity overtones. As it continues to age, the flavor deepens, becoming complex and nutty. It has an open texture with small holes and straw-like coloring.

This goat milk cheddar pairs a smooth texture with a sweet, mild flavor. Free of the pungent aromas and flavors associated with most rind-ripened goat cheeses, this cheddar is a great introduction into the world of goat cheese.

Our Purple Moon Cheddar is truly one of a kind and often described as the perfect wine and cheese pair. To create this uniquely colored and flavorful cheese we soak our Farmhouse Cheddar in a locally produced California red wine. The outer layer turns an enchanting purple effervescent of a lively wine cellar. This semi-hard cheese is made from pasteurized cow’s milk and cut into retail sized pieces.  

Vella Dry Jack is a firm, aged cheese with a rich and nutty flavor profile. Made from cow's milk, it originates from Sonoma, California, and is often compared to Italian Parmesan or Spanish Manchego due to its sharp, complex, and slightly tangy taste. The cheese has a hard, golden-brown rind, sometimes rubbed with cocoa powder or oil during aging to enhance its earthy notes. Its interior is dense, crumbly, and pale yellow, making it perfect for grating over pasta, salads, or soups, or enjoyed in thin slices on a charcuterie board.

Goat milk feta is a creamy, tangy cheese made from goat's milk, known for its bright, slightly acidic flavor and crumbly texture. It has a milder, less salty profile compared to traditional feta made from sheep's milk, with a clean, earthy finish that pairs well with salads, roasted vegetables, and Mediterranean dishes. The goat's milk imparts a distinctive tang and subtle grassy notes, making it a versatile ingredient for both savory and sweet preparations.

Fresh mozzarella curds are soft, tender pieces of cheese in their unformed state, before being stretched and molded into traditional mozzarella balls. They have a mild, creamy flavor with a slightly tangy undertone and a delicate, milky aroma. Their texture is moist, pliable, and slightly crumbly, making them ideal for melting or using in recipes where a fresher, lighter cheese is desired. Perfect for pulling you own mozzarella.

A soft, creamy cow's milk cheese named after Brie, the French region from which it originated. It has a distinctive rich, creamy flavor which is deliciously mild. It is pale in color with a slight grayish tinge under a rind of edible white mold; very soft and savory. Brie is usually served at room temperature or even slightly warmed.

Cow milk feta is a creamy, crumbly cheese known for its tangy, slightly salty flavor. Unlike traditional feta made from sheep's or goat's milk, cow milk feta is milder and less sharp, with a smoother, creamier texture. It often has a moist, dense consistency that makes it versatile for crumbling over salads, incorporating into baked dishes, or blending into creamy dips. Its flavor profile pairs well with Mediterranean herbs, olive oil, and citrus.