The milking does eat what comes naturally to a goat: green, leafy hay and a mix of crushed grains. The hillside provides them with wild flora - untouched by chemicals - to browse. Their milk is harvested and turned into this magical solid substance ten months out of the year. In classic peasant style we rest and repair for the other two months.

Teaching ourselves to make cheese proceeded the hard way: trial and error.In the process our palates tracked a lot of cheese mileage, both domestic and foreign, and our library became weighed with cheesey tomes...We learned to let the milk speak and discovered that simplicity is anything but simple. When in Napa Valley and the Bay Area search out the best cheese mongers for a taste of our offerings. They can also be found gracing cheese carts at the finest restaurants.

At the present time we offer seven varieties of cheese
that you will see below

Sumi, Hyku, Kiku, Carmela, Fresh , Eclipse, Provence,

Four of the cheeses are named after our does.

double click on photos to enlarge single click to reduce.

This puck shaped beauty weighs about four ounces and sports a thin sunny skin enclosing the mellow curd. We've dotted it with herbs suggestive of its name and pink peppercorns to add a tiny pop. Enjoy!

GOAT'S LEAP SUMI: An ashed flat-topped pyramid created in layers. Firm with a long finish which emerges at two weeks and counting.

"An elegant truncated pyramid - bright and citrusy- as beautiful to view as it is to eat".
Andrea Reisenfeld in her blog "Riding with the Cowgirls"

GOAT'S LEAP HYKU: A plump round encased in white mold.

"Hyku is creamy and subtle with a refreshing tang. herbaceous flavors and only gently goaty" CULTURE MAGAZINE
"A perfect cheese to enjoy with a Pinot Noir, particularly those of the region." Patricia Michelson in 'Cheese - Exploring Taste and Tradition 2010'

GOAT'S LEAP KIKU: Mysteriously robed in a fig leaf. Kiku is resolutely seasonal, appearing only during the summer when the fig trees are in bloom. The fig leaf is macerated in Savignon Blanc that imparts a hint of coconut to the cheese that pairs well with lighter white wines like Viognier, Pinot Grigio, Pinot Blanc and the fore mentioned Sauvignon.

GOAT'S LEAP ECLIPSE: Crowned with star anise it's slashed with ash mid-way thru its barrel shape.

"Once cut the sparkling white interior has a flaky, dewy texture with lovely, nutty, crisp flavors". Patricia Michelson in 'Cheese - Exploring Taste and Tradition 2010'
"Flavors are beautifully balanced with a milky, lactic freshness, pleasant citrus notes and a hint of Star Anise." CULTURE MAGAZINE

GOAT'S LEAP FRESH WHEELS: Our version of the popular chevre variety made to order just in time.

"What sets GL cheeses apart is not just the flavor but their texture. Starting with very high quality milk" ..."results in some of the finest, silkiest textures of any American cheeses on the market." CULTURE MAGAZINE

GOAT'S LEAP CARMELA:

"Made from raw milk in the style of a pressed, mountain cheese, Carmela is usually aged for about five months before release. The texture is dense and slightly crumbly, depending on age, with occasional eyes, or holes." CULTURE MAGAZINE