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. 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. At the present time we offer seven varieties of cheese. Click on the links below to view them. Four of the cheeses are named after our does. SUMI HYKU KIKU CARMELA FRESH CHEVRE ECLIPSE DAFNE

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

BACK	GOAT'S LEAP HYKU: A plump round encased in white mold. Usually creamy, occasionally tempermental. Elegant and subtle.

BACK	GOAT'S LEAP KIKU: Mysteriously robed in a fig leaf. Seasonal, thus rare and sought after...must be the sauvignon blanc the leaf is doused in.

BACK	GOAT'S LEAP CARMELA: A beloved (by some) 5# firm wheel. Comes into its own when it passes its first birthday by which time it has inevitably disappeared.

BACK	GOATSLEAP FRESH WHEELS: Our version of the popular chevre variety made to order just in time.

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

	Photo by Faith Ectermeyer, 2008
BACK	GOATS LEAP DAFNE: Greek bay leaves ("daphni") adorn our Dafne and a greyed turquoise mold--French in origin--ripens this flat round. We think Dafne is all Napa Valley-very territorial in taste. You Judge.