What we're making

Having milk from three different animal stocks allows us to play endlessly. Since every batch is small and handmade, we can vary, create and invent every day so you get to taste your old favorites and always try new exciting varieties. You can see the cheese room during most of our tours Link here to general tours link at valleyshepherd.com

Cheeses in the press

Rest over night...

Rest over night

Collecting the buttermilk

Cultured Butter

Wheels of Somerset under a traditional "Alpine Cheese Press"

Eran Wajswol pressing the Somerset wheels

Whey from sheep's mik is cooked to make our Sheep's Milk Ricotta

Whey from sheep's mik is cooked to make our Sheep's Milk Ricotta

Wheels of cheese resting over night

Drain the whey... Save the Curd

Cheese Molding