Cow's Milk

I use 100% Jersey organic cow's milk. Cow's milk is the most common milk for cheesemaking, since it is well structured to be transformed into anything from a soft, gooey Camembert to a large wheel of Parmesan.

Shown at left are Nocturne, Pianoforte, and Legato.

We also make Largo, a triple-creme cow's milk, and Picolo, a triple-creme cow's milk.

These are all bloomy rind cheeses that develop a runny interior when fully ripe, though they may be eaten young.