Good cheese starts with good milk. Good milk comes from happy goats. Our goats range on the local wild grasses, bamboo, ginger, ti and banana that thrive on the Hamakua Coast, and they produce sweet, creamy milk. They are milked twice daily on a state-of-the-art pipeline milking system, and the milk is immediately refrigerated. Every morning we pasteurize the chilled milk from the day before and then the cheese making magic begins.
We have perfected our recipes over time, ensuring consistency across our range of cheeses. In addition to our flagship fresh chèvre, which we sell to restaurants and resorts throughout the Hawaiian Islands, we make feta, mozzarella, fromage blanc, crottins, valencey, and a variety of hard and semi-hard cheeses including several tommes, Gouda, Havarti, and Parmesan. Pasture ranged goat milk/cheese provides higher levels of linoleic acid and naturally digestible fats.