We place orders with vendors days ahead of pick up so that they can plan their production, reduce waste, and give staff time to make their amazing products. This also allows us to limit our environmental impact and reduce delivery fees for you.
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.
