Cheese Gallery

Although we aren’t making these cheeses commercially anymore (as of late fall 2016) Gianaclis still teaches all of these styles and more here at Pholia Farm and beyond.

Brown’s Gulch	Brown’s Gulch Romano Style Natural Rind Rubbed with Olive Oil and Cocoa Aged 12 months 20 pound Wheels Traditional Rennet Named after the seasonal creek that runs the length of our farm – and powers our winter microhydro system
Hillis Peak	Hillis Peak Washed Curd Natural Rind Rubbed with Olive Oil and Paprika Aged 6-8 Months 2.5 pound wheels Vegetarian, non-GMO Rennet Named after the mountain we view directly east of our farm, the source of many a lovely sunrise
Elk Mtn	Elk Mtn Tomme style Natural Rind, sometimes rubbed with ale Aged 6-8 months 6-8 pound wheels Vegetarian, non-gmo rennet Named after the mountain to the West of our farm, and home to a large herd of Elk
Takelma	Takelma St. Paulin Style Rind washed with annatto Aged 3-5 months 6-8 pound wheels Traditional rennet (trying new batches with vegetarian, non-gmo) Named in honor of the local native Americans whose arrowheads have been found on the farm
Pleasant Creek	*Pleasant Creek (Limited availability)* Gruyere StyleNatural Rind Aged 7-9 months 8 pound wheels Vegetarian, non-GMO rennet Named after a tributary to Evans Creek that flows near our farm
Evans Creek Greek Pheta	*Evans Creek Greek – Pholia Pheta* Available Plain, Smoked (with real smoke), and Marinated Traditional Greek Feta Style Aged 4-8 months in brine Vegetarian, non-GMO Rennet Named after Evans Creek, the main waterway in our valley
Table Rock	Table Rock Semi Hard Aged 4-5 Months Traditional Rennet Nutty, piquant, robust

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