This farm is known for its responsible agricultural practices. The milk is non-homogenized and slow-batch pasteurized for better health and flavor. 

Cheddar

Flavors: tomato basil; dill and garlic; chives and onion; jalapeno; sweet basil; lavender; and cloves, caraway, and cardamom. Also try River, their sharp, double cream cheddar.

Gouda

Sweet, salty, smooth and melts on your tongue. Aged six months. 

We hope to call attention to the agricultural tradition of the North Olympic Peninsula by using local milk to create fine artisan cheeses.

Campfire

Smoked Pacific Northwest Jack cheese, perfect for any occasion.

Cirrus

The white mold covering its exterior makes Cirrus come alive with an abundance of flavor as it ages.

New Moon

Modeled after a Jack style cheese with a richer texture and excellent melting characteristics.

Red Alder

Smooth, creamy, and mild tommette with intense flavor, aged in vinegar.

Seastack

A rich, creamy, soft ripened cheese rolled in sea salt and vegetable ash prior to aging.

Trailhead

A rustic alpine Tomme with a meaty up front flavor and a subtle lactic finish.

The WSU Creamery, known as Ferdinand's, is home to one of the best dairy science schools in the US.

American Cheddar

A sharp, traditional, orange cheddar aged at least one year for a smooth, rich flavor.

Cougar Gold

A sharp, crumbly, white cheddar with a nutty flavor resembling Swiss or Gouda. Aged one year.

Crimson Fire

Same as the hot pepper, but spiked with cayenne pepper with 33% less fat!

Dill Garlic

A racy blend of dill weed, dill seed, and mild garlic added to Viking cheese.

Hot Pepper

Viking cheese with just the right amount of jalapeno peppers added for a medium flavor.

Smoky Cheddar

Natural smoke flavor added to American cheddar. Perfect for any party.

Sweet Basil

A melt-in-your-mouth taste created by adding sweet basil to traditional Viking cheese.

Viking

A mild-flavored, semi-soft cheese comparable to Monterey Jack. Aged at least four months.

Creamy Harvarti

This is a buttery, mild, yet flavorful cheese. Enjoy the basic creamy style or those flavored with horseradish, blueberry, herbs de Provence, dill, or cranberry.

Farmstead Smoked Fontina

(First Place 2005 U.S. Championship Cheese Contest)

Brindisi Fontina has a warm, golden glow and a complex flavor that is slightly salty, yet mellow.

Farmstead Smoked Gouda

(Third Place 2007 American Cheese Society)

Slightly nutty with a subtle sweet finish with a strong aromatic flavor. Aged four months

Pepper Jack

Fresh cut chives and peppers added to Jack cheese, then smoked to perfection.

Perrydale

The perfect blend of sheep’s and cow’s milk.

Pinot Crush Gouda

(Second Place 2006 American Cheese Society)

Farmstead Gouda aged in pinot noir pomace.

Our flock of Lacaune-East Friesian ewes offer the freshest and creamiest milk for our hand-crafted cheeses.

Two Faced Blue

Natural rind blue cheese inspired by mountain Gorgonzola.  Aged 90 days.

Big Boy Blue

Creamy mild blue similar to a Gorgonzola Dolce with a sweet mild flavor. Aged 90 days.