How to enjoy our Isabella


May 16, 2016

We couldn’t have been more excited that Isabella, our washed rind, raw sheep and cow’s milk blend cheese, won the Good Food Award this year.  The Awards “honor people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions.”  

The secret?  We add heavy cream (a “double-crème” cheese) making it more buttery and richer than average cheeses.   Isabella is aged for 60-90 days and washed with the brine once a week.  

“Mouth coating creaminess, richness and a nice funky note”, are descriptions offered by Steve Jones, owner of Chizu, Cheese Annex and Cheese Bar in Portland, OR, who recommends enjoying it with Belgian ale and saisons. 


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  • 2 wheels of Isabella
  • ¼ cup cream
Remove the rind from the Isabella. Whip the Isabella in a food processor until broken down. Slowly drizzle cream into the cheese until the mixture is smooth. Do not over work in processor as the mixture will break.

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