We love our chef friends

Working with the creative minds behind some of the best restaurants in the region truly inspires us. Chefs give our cheeses new life by transforming them into something new and sometimes unexpected in the best way. Our chèvre becomes a ravioli filling. Our feta gets smoked and put into a terrine with chickpeas and paprika. Our Iris is grated over roasted spaghetti squash. 

We also love taking our cheese on the road and pairing them around our region's wineries and breweries. Helping someone find a new favorite cheese is one of the best parts of our job.

Here are the places where you can enjoy our cheeses and maybe discover a great pairing on your own.

Chefs & Restaurants