Our Cheeses

Zesty horseradish and roasted pecans from our native trees accent a traditional cheddar to make this white cheddar a favorite of our customers.
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Our award-winning brie is made from raw cow milk. The cheese is aged to a creamy, rich perfection at 60 days. It has a thin, edible, bloomy rind that encases the velvety, yellow center. There is a distinctive bite with a pronounced finish that lingers.
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Our award-winning, creamy brie has a line of vegetable ash in the center and is wrapped in edible fig leaves.
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Our award-winning Brazos Select is a creamy, mold-ripened cheese that we paint with our own sorghum syrup, wrap in mesquite wood and garnish with a grape leaf. The result is rustic and earthy Brie.
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Each wheel of our award-winning white cheddar is rubbed with vegetable shortening and bandaged with cheesecloth in the traditional method of aging. This allows the cheese to breathe during aging for maximum flavor development.
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This raw cow’s milk Gouda spends two days in our restored 1860’s smokehouse where we slowly burn pecan shells to mildly flavor the cheese. We then age it for two to six months. The end result has a satin intro that expresses butterscotch and caramel with a hint of woodsy smoke.
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Van Sormon, a Brazos Valley original variety: A raw cow’s milk cheese with a dense nuttiness similar to a mild Swiss. For the first two weeks of the aging period, it is rubbed with vanilla, sorghum, and cinnamon.
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