Our premier artisan cheeses start with high quality fresh milk. To ensure the quality of our milk our animals are fed from or local valley; premium alfalfa, grain, molasses, whey from our cheee and have room to graze on high desert plants. In the growing season they receive additional treats such as lettuces and other greens that come from the local farmers market.
Our herd is treated with love, respect and kindness, which means they do not receive hormones such as RBST.
We milk mainly Nubian goats a few Saanen and now a few Jersey Cows as we believe they produce the creamiest high butter fat milk of all the dairy goats and cows. The girls are milked twice a day. Milk is collected, pasteurized using a vat and transformed into cheese daily.
After the cheeses are ripened and aged to perfection they are hand packed and then labeled with their endearing prideful name that represents our dairy and the state of New Mexico. Our chèvre boasts names that are often a double entendre like Chili n Hot (Chilly & Hot), The Great Capers, and Country Thyme while our aged and ripened cheeses are named after New Mexico mountains and meadows such as Jemez Springs, Manzano Blue Moon, Valles Caldera, Sangre De Cristo, Sandia Sunrise Smoked Gouda, and Wheeler Peak.
We believe life should be fun and stress free as possible for those who work at the dairy and that includes the goats an jersey cows. We hope you enjoy our cheese as much as we do.
Tour New Mexico by sampling our fine cheeses.