Mixing up fresh, creamy, tangy, pillowy Fromage Blanc today. So many delicious possibilities.

Scooping Bear Wallow. We fill the hooping table with whey to keep the curds all warm and cozy. #swissalpine #rawmilk

At long last, JamSlice is back in the case! Blueberry/black pepper/red wine (my favorite). Get you some.

Getting all set up for a tasting with Old World Levain and Noble Cider! #getinmybelly

Found our milkweed covered in monarch caterpillars! #pollinatorsgonnapollinate

We've got fresh curds in the shop--get 'em while they last! 11-5 Thu-Sun. #pipsqueaks #squeakycheese

Thank you so much to our wonderful supporters and friends for voting us #1 Cheesemaker in WNC once again! We are deeply mooved.

Jen's toasting coconut over a flame for our Coconut Fromage Blanc. Come grab some this weekend! Tastes great with tropical weather.

Such a pleasure to work an event with Knife and Fork this weekend! Thanks for having us.

Yet another great pro-tip from Liz: fresh buttermilk with black pepper. So delicious we had to stop everything and share a glass. Cheers!

We just pulled some of our Grana type, Sbrinz-inspired cheese out of the cave and it's...well, it's straight up bangin'. Come try.

We've got the tastiest baguettes around from West End Bakery today! Try them with cheddar and apple onion jam.

Check out these gorgeous cheese boards we just finished! I can't think of a better way to welcome fall than with friends over one of these.

When your workday turns into a movie scene. Right on time, Roy. Right on time. #cheesenoir

Just mixed up our second official batch of pimiento cheese! We'll have it in the shop this weekend until it runs out. Thu-Sun 11-5.

Wrapping our Green River Blue in brandy-soaked fig leaves for a while. Come try our other microbatch cheeses while this bad boy ages! 11-5.

We're at #curdsandcrafts in Hillsborough today. Come eat and drink with NC's finest! #beerme #cheeseme #ourcurdistheword

CIDERMOSAS, Y'ALL. Come get autumnal with us. 11-5 Thurs-Sun.

It’s not too cold for cuteness.