If you’d like Lamb for fall 2018 email us and reserve for next year!...
Brought from a small farm near Pienza, Italy to our small farm near Kitscoty, Alberta, we continually strive to nuture your body and excite your palate by creating the finest artisan sheep cheese – from soil to soul.Read More
At the Cheesiry, we produce some of Alberta's finest raw milk and pateurised sheep's milk cheeses. We only produce cheese from spring to fall using our own grass based milk from our pasture raised flock of East-Friesian sheep.Read More
We are officially sold out of cheese for the 2017 season! Thank you so much for all of your support these past years and thanks for stopping at our honour system fridge this summer! We will re-open our fridge May long weekend of 2018. See......
“How did you get into making cheese”? it’s a question I get asked frequently. Well here is how it all started.
I decided to celebrate my thirtieth birthday on a fun filled solo trip to Italy. I took a leave of absence from my job as an agronomist, threw myself an Italian themed 30th birthday party and a month later I arrived under the Tuscan sun!
Tasting Notes: Sweet and buttery with a mild nuttiness. Pleasant, fresh straw aroma. The supple, semi-soft paste is dotted with eyes and crumbles slightly in the mouth. Slightly sticky, beautifully mottled rind.
How to Enjoy: Melted on top of a juicy hamburger or in your favourite sandwich. Great with crackers and honey for a nutritious snack and of course on a grilled cheese.
Tasting Notes: Pecorino with a fiery kick at the end yet you can still taste.
How to Enjoy: Good for nibbling on. Try it with a sweet wine to contrast the spiciness.
Tasting Notes: Herbal flavours include woodsy rosemary, citrusy thyme and floral lavender. Aromas of warm pine and sun-baked earth.
How to Enjoy: Adds nuance to any pasta dish. Use to make crackers, crisps or puff pastry straws to nibble on before supper. Excellent with olives.
Tasting Notes: Floral spice with a peppery bite.
How to Enjoy: Great with tomato dishes
Tasting Notes: Garlic blended with some sweetness from the sundried tomatoes.
How to Enjoy: The rich warm flavour of this cheese is great with lasagne, pizzas or in a sandwich.
Tasting Notes: Fresh, spreadable cheese with a lush, velvety texture. Mineral undertones punctuated by a delicate tang and lemony brightness. Aromas of cold milk and wet stone.
How to Enjoy: Tremendously adaptable. Smear on toast (try a fruit or nut-flecked loaf) with preserves for a luxurious breakfast. Use in an unbaked cheesecake or serve with ripe summer fruit for an easy dessert. Mix with a salad of whole grains or lentils and roasted veggies. Dress up with fresh herbs, sundried tomatoes or marinated artichokes to create a quick spread.
Tasting Notes: Fresco with garlic and a scattering of crisp, garden-fresh chives. Warm, roasted garlic taste balanced by lactic tang.
How to Enjoy: Use in potato salad or instead of tomato sauce to make a pizza Bianca. Useful in canapés.
Tasting Notes: Bold, assertive nose with a hint of farmyard. Piquant with herbaceous notes from the sheep grazing on fragrant pastures. Underlying salty/meaty tang balanced by a hint of caramelized onion. Firm, slightly grainy texture. Dry yet has a rich, oily mouth-feel characteristic of sheep’s milk cheese.
How to Enjoy: Wonderful as an additional cheese blended in a grilled cheese or mix with Mozza and melt on a pizza, grated over pasta or risotto, with prosciutto, salami or other cured meats. Showcase on a cheese board with a drizzle of honey, meltingly ripe pears or fig jam. Perfect with freshly shelled, young fava beans.
EAST FRIESIAN CROSS SHEEP GRAZE OUR PASTURES
OF YOUR DAILY CALCIUM NEEDS IN A 1`` CUBE OF PECORINO
LITRES OF MILK OVER A 210 DAY LACTATION PER SHEEP
WHEELS OF CHEESE ROLLED OUT TO DATE
Last week on our road trip, we stopped at a sheep farm. It was amazing to see we still have the honor system of an unattended fridge - take products and leave money. The farm owners even had left change there if customers needed that. We bought some pecorino cheese and other kinds of sheep products. The cheeses tasted wonderful.
I baked and ate the amazing La Bianca cheese for dinner tonight with French baguette, Jellies and nuts...Was to die for!!
DiMombaruzzo + pecorino+Fresh Walnuts + Dandylion Honey + Dried Bing Cherries = best way to finish a meal!
Your peppercorn pecorino is amazing in barley risotto!
I was skeptical before visiting because I had never had sheep cheese before. Now I am a firm believer in it! It is simply some of the best cheese I have ever had. Thank you!
"I have travelled to Tuscany several times in the last 3 years, vacationing in the heart of century old farms that produce Percorino, and I must profess, Rhonda's cheese is on par with all that I have tasted...truly outstanding"