Elk Mountain

Elk Mtn.  is made in the style of the mountain cheeses of Europe.  Raw milk, aged for a minimum of 6 months and bathed with ale brewed by Wild River Brewery in neighboring Grants Pass (we also feed their spent brewers grain to our goats) during its time in the aging room.  The paste is firm and slightly dry with a slightly nutty flavor and robust presence. 

We named this cheese after the mountain just west of our farm.  The Elk really do come down from the mountain to visit the creek on our property.

Pairing Suggestions:  Viognier, Syrah, Champagne, Full-bodied Ales. Fig and Pear Preserves

 (wheels approx 7#)

Hillis Peak

Hillis Peak is a washed curd raw milk cheese.  It is aged from 6-7 months and has a natural rind that is rubbed with oil and paprika during aging. The paste is semi firm with a balance of acidity and salt along with herbal overtones. The rind is usually not eaten.

It is named after the mountain to the East of the farm which is named after an early pioneer family in the valley who also happened to live across from Gianaclis's mother when she grew up here in Evans Valley.

Pairing Suggestions: Port, Tempranillo, Wild Flower Honey

 (wheels approx. 2.5#)

 

Wimer Winter

Made only during the fall and winter when the humidity in the aging room is just right, this raw milk cheese has a B. linens rind and a soft, creamy paste.  It is slightly "stinky" and salty. It is aged 60-80 days.

Named after the nearby village of Wimer.

Pairing Suggestions: Chardonnay (un-oaked), Pinot Gris

(Wheels approx 2 #)

Available December-February Only

 

"On Farm Special Cheese"

Peppeh Pyramid

Made with raw milk, as all of our cheeses are, this 60 day plus aged pyramid has a semi-soft paste with a rind formed by natural and native molds.  Similar to the French Pouligny Saint Pierre, but aged.  Made only occasionally throughout the year and usually available only for on farm sales.

Approx. 5-6 oz.

 

Covered Bridge

A mild and creamy raw milk washed curd cheese named after the historic Wimer Covered Bridge.  Wild River's Nut Brown is added to the cheese during its make and adds its own unique character to the final product.  Aged 3 months.

Pairs exceptionally well with Madrone Mountain Starthistle Cuvee

 

 

 
 

Our Unique Milk

Our milk is 100% Nigerian Dwarf Goat's milk.  This miniature breed has the highest butterfat of any goat breed.  Our herd regularly averages over 8% butterfat and over 5% Protein.  In addition to this, DNA testing on our herdsires and foundation does proved showed our goats (and probably all Nigerians) have a double allele for producing a high quantity of alpha S1 casein in their milk.  This is the "cheese" protein.  A high percentage of alpha S1 leads to higher yield.  This makes for a cheese that is unsurpassable in dense, rich character.

Our milk changes seasonally with the native browse that the does are eating.  During some seasons they favor one plant over another; in the fall they prefer the wild grape leaves that are just turning bronze, the newly shed leaves of the madrone tree in late summer are consumed with relish, and in the spring wildflowers and budding white oak leaves are sought after.

This variety of diet leads not only to greater health and contentment (not to mention the hikes out to get the the browse leading to strength and stamina), but it also leads to increased character in the milk that changes throughout the year.  The cheeses reflect this variety.  We like to say, "We never make the exact same cheese twice."

Our Affinage (Aging)

From the time one of our small batch handmade wheels is "born" to its maturity months later, Pholia cheeses undergo an intense period of love and care.  Wheels are turned and inspected, brushed, bathed and pampered.  Elk Mountain wheels receive regular washings with a locally brewed pale ale; Hillis Peak is rubbed with a mixture of olive/veg oil and sweet paprika to help protect it from drying and add character; and Covered Bridge is allowed to develop naturally with regular brushing of the wild and native molds that grow during aging.  These wild molds vary with the season as well and we work with them to enhance the rind and aging of the cheeses.  By the time it reaches market, each wheel has had hours of care and attention to help it achieve it's peak.

Learning to Love Cheese and Loving to Learn about Cheese!

Cheese is a complicated food with the potential to inspire and satisfy.  To start, or continue, on the journey we recommend the following books and links for your cheesey edification.

For Chef's wanting to create the best Cheese Plate or Board for your restaurant, these books are must-haves.  For lovers of fine cheese, they are affirmations of your passion and a reference and resource. 

"The Cheese Plate" Max McCalman and David Gibbons Buy At Amazon.com

"Cheese: A Connoiseure's Guide" Max McCalman and David Gibbons  Buy At Amazon.com

We offer cheesemaking classes for beginners and up.  Call for a schedule and price.

Where to Buy

On Farm Sales 2rd Sat of the Month from 11-2 PM, June-August Tuesdays 11-2

Rogue Creamery, Central Point Oregon

Artisanal, New York City

Pastoral, Chicago, IL

Steve's Cheese, Portland, OR

Restaurants:

Many fine Portland, Oregon Restaurants

New Sammy's Cowboy Bistro, Talent, Oregon

Carriage House at Nunan Estate, Jacksonville, Oregon

 

Ordering Direct

Priority Customer Subscription Plan

5-10 shipments per year of 2-4 pounds cheese

Prices start at 300.00 (first shipment of samples only available)

email for brochure

 

Farm Events


Now Open 2nd Saturdays from 11-2PM

Special Summer Hours

June-August Tuesdays 11-2PM

Tours by Appointment Possible, Call Dairy/Home: 541-582-8883 for Tour Options and to Schedule
 

 

So, You want to be a Licensed Cheesemaker?

1.  Love the species you plan to milk! It is the only way to survive the long hours milking and delivering babies without resentment.

2. Own and manage the animals for long enough to get very good at your herd management before you start your busniness. 

3. Learn to make cheese really well BEFORE you get your license!  It will save you lots of wasted product or poor product.

4. Don't let anyone tell you that being a cheesemaker is 80% clean up and dishes.  By the time you factor in hours milking, hours feeding babies, hours getting up during the night to check on delivering mom's, hours cleaning pens, etc,  then it will only be about 20% of the work!

5.  Read every book possible on cheesemaking (especially this one: http://www.chelseagreen.com/2005/items/americanfarmsteadcheese/Preface before you call other cheesemakers to pick their brains.  If you do your research first, more of the licensed cheesemakers will be willing to help.

6. Always consult your state inspector BEFORE starting any construction.  If you bring them on-line early, everything will go smoother.

7.  Take everyone's skepticism as a test to see if you are really determined and meant to really be a licensed cheesemaker- for the long run .

 
 

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Pholia Farm, 9115 West Evans Cr. Rd, Rogue River, Oregon, 97537   Phone: : , Dairy/Home: 541-582-8883  FAX: 541-582-0984   E-Mail Click