Fresh chevre is made in small batches several times a week. Part of the make process is to allow it time to develop its flavor in a slow, overnight set. When the pH has reached its optimum point, the curd is hand dipped and allowed to gently drain in cheese cloth. Once the desired consistency is reached, a small amount of sea salt and various herbs are mixed in. The flavor is light, fresh and tangy.
Varieties include Plain, Summer Garden, Garlic Dill, and PepperBerry, along with everyone's favorite, Rosemary Fig (made with our homemade Fig Preserves!). Seasonal cheeses are Lemon in spring and summer and Cranberry in winter.