Est. 1982 · Loleta, CA
Farmstead cheese from Humboldt County's coastal pastures — same building, same craft, since 1982.
National awards, and plenty of good reasons to stop on the coast road.
Farmstead cheese
Grass-fed herds, coastal pastures, and cheese made close to the milk that starts it all.
Same-day craft
Milk still gets pressed by hand, the same day it arrives. That part has not changed.
Open hours
Daily
9am – 5pm
Tastings
Walk-in, always free
The neighborhood counter
The wood siding's gone silver, the seal above the door still catches the morning light — and inside, the milk still gets pressed by hand.
See the process →
One wheel, six ways
Pick a wedge, take it down the road, and put the kettle on.
SignatureButtery and semi-soft, pressed within hours of the morning milking. The wheel that put this creamery on the map.
Aged 14 monthsSharp and crumbly, with a mineral edge from the nightly fog over the aging room.
Washed rindHand-washed every other day in local ale until the rind turns deep amber.
Sold the same week it's made — squeaky, mild, best eaten by the handful.
SmokedCold-smoked over local alder wood for six slow hours.
SeasonalMade only while the goats are milking, March through July.
Five steps, one day
Cut, pressed, turned, and wrapped in Loleta.
Twice daily, coastal pasture herds.
Curd set within hours of milking.
Cut, drained, hand-pressed.
A week to over a year, hand-turned.
Wrapped and sent from Loleta.
“The wood siding's gone silver, the seal above the door still catches the morning light — and inside, the milk still gets pressed by hand, the same day it arrives.”
How it's been since day one
Same building, since 1982
Farmstead cheese from Humboldt County's coastal pastures. Take the coast road, pull in, and taste what Loleta has been making all along.