Moneleitte Fromageri Cheese

The slow food movement that started in Italy in the late 1980's, crossed the Atlantic landing in Berkeley, CA, with Alice Waters of Chez Panisse Restaurant at the helm. Since then, the resurgence of farmers markets and the need for consumers to have knowledge of where their food is grown and by whom reconnects the values established through great food, cooking meals to share, creating memories through our taste buds.

As a Grade "A" dairy and a farmstead cheese facility, the most important characters are our beautiful, registered Alpine goats and East Freisan-Lacaune sheep. Both breeds produce a high butter-fat content milk which in turn creates a creamy all natural cheese, free from additives, antibiotics, and preservatives. Only the best quality alfalfa hay and natural grains supplement their diet along with pasture grazing. It is true, you are what you eat

Causse Noir , is our tomme style aged 3-6 months in our cellar. A mixture of 2/3 goat s milk 1/3 sheep milk, a nutty, rich flavor semi-hard cheese.

Fresh Chevre, the freshest cheese we make, is 48 hours from morning milking to finished soft cheese. A very mild, slightly salted cheese, excellent on salads, in pasta dishes or omelet's.

Fresh Herbed Chevre, is the same fresh chevre made with an organic bouquet of basil, summer savory, Italian parsley, chives, and cilantro, grown at our farm. A ready to eat hors d'oeuvres, can be used on sandwiches in place of mayonnaise.

Larzac, a soft ripened goat cheese divided in half by a line of vegetable ash made from grape leaves and vines. Tender in texture, subtle, nutty flavor with a delicious edible rind. aged in the cellar for 7 days.

LeRoi, is a petit chevre, soft ripened, dusted in grapleaf ash imported from France, cellared for two weeks and crowned with pure gold dust. Fit for a Queen or King !

Pérail, A traditional southern French style soft ripened sheep cheese - one of our favorites. Luscious!

Provencal , a marinated goat cheese nestled in olive oil, sprigs of rosemary, sliced garlic, pink peppercorn berries, savory and a few drops of truffle oil. Reserve the extra virgin oil for vinegaretts, a perfect picnic companion with great bread and a red wine.

Mejean Rouge, a Slightly drunken sheep cheese marinated in local Walla Walla syrahs et malbecs.

Mejean, a soft ripened sheep cheese cellared 1 month.

Sauveterre, is our pure sheep milk semi-hard cheese, cellared for 2-6 months depending on the size of molds used. Subtle buttery flavor with a smooth texture in the younger tommes and a more crystalline texture in the older ones.