A slightly rinsed Jersey curd pressed into semi-firm, six-pound farmstead natural rinded Monterey Jack cheese wheels. Coated with powdered cinnamon, cocoa powder and black pepper. A full cream finish with sunburst of tangy goodness. A wonderfully true "Jersey Jack."
From the by-product of our Dairy Reserve comes this wonderfully light and protein packed fresh whey ricotta. No skim or whole milk added. This is the real whey ricotta. Smooth with a sweet apple finish. Great for pastries and low calorie cheesecake.
Grey Salt Butter
Fresh whole Jersey milk pasteurized and skimmed at 110 degrees Fahrenheit cultured and quickly cooled and churned into a golden mastery. Mixed with large Grey salt crystals intentionally left "un-dissolved" to give it a true French connection.
Just like Grandma used to talk about. This cultured treat will make you "pucker" and makes an excellent crème fresh activator or lathering bread starter. Bottled fresh off the churn and chilled immediately for premium quality and freshness. A 32-ounce portion can go a long way.
A reduced unsalted cultured butter sold in 5.6-ounce re-useable "weck" jars. A true quality fat source that has a higher melting point than butter and removed impurities during the butter clarifying process. This sustainable gem ultimately claims that true nutty flavor.
Blueberry Basil Reserve
Farm-to-table chef collaborative inspired Sammamish Valley ingredients paired with our natural "rinded" Dairy Reserve. The blueberries bleed their flavor into the cheese and the blueberries absorb the saltiness of the curd. An amazingly plated cheese with fresh aromas galore.
Carrot Nasturtium Reserve
A farm-to-table chef collaboration inspired Sammamish Valley ingredients paired with our Signature Dairy Reserve. A naturally "rinded" farmstead Monterey Jack cheese with lasting aromas and eats well plated at room temperature alongside pear and salty anchovy.
This cold set, twelve hour hung cheese has tartness eager for creative culinary exploration. Make it sweet or make it savory? It’s up to you! Or enjoy a quick set cheesecake or savory charcuterie blended cheese ravioli. This is a simple blank canvas for you!
Unsalted Cultured Butter
Fresh whole Jersey milk pasteurized and skimmed at 110 degrees Fahrenheit cultured and quickly cooled and churned into a golden mastery. We blame it on the cows. These ladies make a beautifully deep yellow-orange butter.
The by-product of our signature Dairy Reserve quickly bottled and chilled. Use as any substitute for water when baking or blending your favorite culinary concoctions or experiments. Remember, once whey is ditched, two-hour time sensitivity for making whey ricotta. 192 degrees Fahrenheit; add your choice of coagulant.