Northwest Farmstead Cheese | Raw Milk Cheese | Artisan Cheese | Sheep Cheese | Goat Cheese | Mixed Milk Cheese | Washed-Rind Cheese | Aged Soft Cheese | Handmade Cheese | Specialty Cheese
Farmstead Cheeses
~ our products ~
Larkhaven Farm’s product line currently consists of five cheeses, all adapted from traditional recipes:
A beautiful marriage of pasture and forest floor. This is a mixed-milk cheese - made of a blend of sheep and goat milk. Dried maple leaves are sanitized, reconsituted, and wrapped around the wheels to create a special ripening environment. Expect a semi-soft to soft interior with lots of forest-floor earthiness, buttery tones, and a variable paste. Wheels average 3 pounds.
This Camembert-style cheese is made with goat milk and, unlike most French Camembert, it is aged at least 60 days. The small, chunky wheels weigh about 1 pound. Tangy and smooth, both the flavor and the texture of the paste develop rapidly at room temperature. It's tremendously popular and must go out the door when it is ripe, so let's start talking about it now!
Made with 100% sheep milk, this semi-hard cheese has a dense, rich texture and a characteristically full-bodied flavor. Shepherd's Gem showcases the unique richness of sheep milk cheeses. It is a slow-aging cheese that matures similarly to cheddar, but the sharp accents never overwhelm the nutty, satisfying flavor. 3- to 4.5-pound wheels.
This smooth-textured goat milk cheese is a surprise hit, developed for a small, local market and scooped up by wider appreciation. The flavor is mellow and balanced, and develops quite early; its Summer version is a good, medium-sharp cheese, while the reserve wheels, available later in the season, are quite sharp. It is enjoyed even by those who thought they didn't like goat cheese. Cayuse Mountain matches well with many dishes, and is a wonderful treat by itself with a glass of red wine. 5- to 7-pound wheels.
Named after a local landmark, this firm-textured hard cheese is aged at least 60 days in a special brine of our own recipe. Also made with a combination of sheep and goat milk, it is similar to Greek feta, but it's not just a cheese to crumble on salads — the depth of flavor developed during aging makes it a stunning addition to the gourmet cheese plate. Restaurants and shops store a supply under refrigeration in the brine it comes packed in, and the flavor continues to develop. We like it best when it's aged at least three to six months, and consider it to have at least a one-year shelf life when properly stored. Packed in brine, about 10 pounds net cheese per bucket.
