While much has changed over the last seventy plus years, more has remained the same. The cultures, the care, the personal hands-on techniques, even the old curing rooms are the same. But most of all, the quality is the same that brought discriminating customers through the creamery doors all those years, and continues to make the little building on Second Street East a special stop for those who demand the finest. And we still make our cheess by hand in our founding building just off the Sonoma Plaza.