Tomales Farmstead Creamery
After a decade of land restoration and building our herd and flock, we began our third phase: making artisanal goat and sheep cheeses. Today, we produce eight seasonal cheeses.
In 2013, with the support of MALT and a USDA Rural Development grant, we began producing farmstead goat and sheep cheeses. We believe that in order to tackle our current climate crisis, food should maintain the smallest footprint possible. We also purchase Jersey cow milk from our Tomales neighbors and friends, the Silva Family Dairy. Our seasonal cheeses are available at times of the year when they are most delicious.
Our goats and sheep are milked once per day. We are one of the few dairies in the country milking two types of animals. We are proud to say that we can identify all 200 of our goats—and many of the sheep—by name.
Our Logo
We are grateful to local artist Tom Killion for designing a woodcut print of our barn to use in our creamery’s logo. He generously used his refined skills in carving custom images to capture one of the landmarks of our farm. A native to Marin, Tom created his first illustrated book in 1975 and use various media to produce incredible multicolor landscapes with Japanese hand tools.
Awards
Liwa, 1st place (2019)
Atika, 2nd place (2018)
Kenne (2019)
Teleeka (2016)
The Best Cheese in America: These Are the Top 50 U.S. Cheesemakers
Meet the team.
The success of our farm, creamery and shops are all built on one thing: teamwork. We are intensely focused on providing training and careers to our country’s next generation of farm and food makers.
